Serves: 10

800ml full cream milk
3 rooibos teabags
2 tbs cornflour
2 tbs plain flour
2/3 cup caster sugar
3 eggs (XL)
50g unsalted butter
Ground cinnamon to dust

Crunchie crust
1 1/2 cups plain flour
1 cup rolled oats
2/3 cup desiccated coconut
125g unsalted butter, melted and cooled
1/4 cup brown sugar
2 tbs golden syrup
1 tbs water

Preheat oven to 180c fan forced. For the crust, place the flour, oats coconut and a pinch of salt in a bowl and stir to combine. Add the butter, sugar, golden syrup and water and stir to bring together into a crumbly dough. Use about half of the dough to press into the base of a well buttered 23cm loose-bottomed tart tin. Then use the rest of the dough to press into the sides of the tin so it is completely covered. Use a cup measure or straight sided glass to even out the dough on the bottom and even to ensure the sides have an even thickness. Use a knife to trim the top of the tart tin evenly, cutting away excess pastry. Place in the freezer for 5 minutes to firm up a little. Bake for 15 minutes then remove from the oven and use a spoon to press down if the base of the pastry has lifted a bit - bake for another 5 minutes until pastry is golden. Set aside to cool while you make the filling.

For the rooibos filling, bring the milk to a simmer then remove from the heat, add the teabags and stir gently, you dont want the teabags to split. Set aside for 20 minutes to infuse and cool. Carefully remove the teabags, squeeze and discard. Place the milk back over medium heat then combine the flours and sugar in a bowl and sprinkle into the milk whisk whisking, this will make sure there are no lumps. Whisk in the eggs and make sure it is totally combined. Cook over medium heat whisking often for 6-7 minutes until the mixture is very thick. As soon as it wants to start boiling (you dont want it to vigorously boil), it should be thick enough. It should be like a thick custard. Use a heatproof spatula to also make sure nothing is sticking to the bottom of the pan. Remove from the heat and whisk in the butter then immediately pour into the tart shell. Allow to cool slightly then set in the fridge for at least 4 hours, or best overnight. Serve scattered with cinnamon.