Publications
Partners
- - CRUST
- 4 - sheets phyllo pastry
- 30ml - melted butter
- - FILLING
- 500 ml - full-cream milk
- 125g - margarine or butter
- 60ml - corn flour
- 30ml - custard powder
- 60ml - strong rooibos tea, at room temperature
- - pinch of salt
- 5ml - vanilla essence
- 2 - jumbo eggs, beaten
- - TO FINISH
- - ground cinnamon or cinnamon and sugar for sprinkling
Line the bottom of an enamel or ovenproof tart dish with baking paper and grease well with nonstick spray.
1 Crust Brush butter over one of the phyllo sheets and stick a second sheet on top. Brush butter over the second layer and stick on a third layer. Lightly brush the stack with a little more butter and transfer to the tart dish (the pastry must fill the bottom and sides).
2 Put the last sheet on top and brush the outer edge with butter. Chill until needed.
3 Filling Heat the milk and margarine/butter in a pot. Stir until the butter has melted.
4 Mix the corn flour, custard powder and rooibos tea until a thick paste forms.
5 Add 125ml of the milk mixture to the paste and mix well. Add it to the rest of the milk mixture in the pot.
6 Stir the custard continuously over medium head until it starts thickening and simmering. Remove from the heat, then quickly beat the salt, vanilla and eggs into the custard.
7 Heat the air fryer to 160°C. Pour the mixture into the prepared crust and air-fry for 15 minutes until the crust is golden brown around the edges. Leave to stand for 30 minutes until the custard has completely set.
8 To finish Sprinkle the cinnamon or cinnamon sugar over, slice and serve at room temperature or chilled.
