(Makes 1 Tart)
1 roll puff pastry, thawed
4 rooibos tea bags
4 cardamom pods
120 ml honey
900 ml milk
25 ml butter
60 ml Sasko Cake Flour
120 ml Maizena
45 ml brown sugar
3 extra large eggs, separated
7.5 ml Moir’s Vanilla Essence
Cinnamon sugar for sprinkling
Line a pie dish of ± 24 cm in diameter with the pastry.
Combine the tea, cardamom, honey, milk and butter in a saucepan. Bring to the boil.
Switch off the heat and leave to stand for 15 minutes.
Remove the tea bags and cardamom pods. Heat again.
Mix together the flour, Maizena and sugar.
Mix the egg yolks, 125 ml of the heated liquid and the vanilla essence together.
Add the Maizena mixture and mix until smooth.
Add a little of the warm liquid and mix until smooth.
Add this to the remainder of the warm liquid.
Stir over very low heat until thick. Remove from the heat.
Beat the egg whites until soft peaks form.
Fold the egg whites into the milk mixture.
Pour into the prepared pastry shell.
Bake in a preheated oven at 220 °C for 10 minutes.
Lower the heat to 190 °C and then bake for a further 25 minutes.
Sprinkle cinnamon sugar on top.
* Recipes supplied by Moirs