Less than 1 hour
Makes 8 small or 4 medium
- 1 roll (400g) shortcrust pastry, defrosted
- Flour, for dusting
- 1½ cups (375ml) milk
- 2 rooibos tea bags
- ½ cup (125ml) Amarula liqueur
- 4 egg yolks
- ¼ cup (30g) cornflour
- ½ cup (110g) castor sugar
- 3 egg whites
- Pinch of salt
- ¾ cup (165g) castor sugar
- Preheat oven to 190°C
- Grease eight 6cm loose-bottomed tartlet pans (or four 10cm tartlet pans) with non-stick spray.
- Roll pastry to 3mm thick on a lightly floured surface.
- Cut out pastry circles 3cm bigger than tartlet pans.
- Line pans with pastry, prick bases all over using a fork, top with baking paper and fill with baking beans or raw rice.
- Blind-bake for 10-12 minutes, remove paper and beans, and bake for a further 8-10 minutes until completely cooked.
- Cool for 5 minutes, then unmould and cool completely on a wire rack.
- Warm milk in a pot, turn heat off and add tea bags.
- Allow tea to infuse for 10 minutes, then discard bags.
- Add Amarula and warm until just hot to the touch.
- Whisk together egg yolks, cornflour and sugar until smooth.
- Gradually add warmed milk mixture to egg mixture while whisking continuously.
- Return custard to pot and boil for 4 minutes while whisking, until thick and cooked.
- Set aside to cool.
- For topping, whisk egg whites and salt using an electric whisk to medium-stiff peaks.
- Add sugar, one tablespoon at a time, and whisk for 2-3 minutes (or until sugar is dissolved) before adding the next spoon. The meringue mixture should be smooth and glossy.
- Spoon cooled custard into tartlet cases.
- Pipe meringue onto tartlets and brown with a blowtorch, if you like.