Chai rooibos coconut milk tart

1. Filling Add the coconut milk and full-cream milk to a large pot and bring to the boil.

2. Remove the pot from the heat, add the tea bags and allow them to steep for at least 30 minutes.

3. Twice during the 30 minutes, carefully squeeze each tea bag to extract maximum flavour.

4. When the liquid is a caramel colour, discard the tea bags.

5. Stir in the condensed milk and set aside.

6. Crust Blitz the biscuits until they’re semi-fine crumbs.

7. Mix in the melted butter and cinnamon.

8. Divide the mixture in half and press one half into a 27cm pan to create a base, then use the other half to build up the sides. Refrigerate for 30 minutes.

9. In the meantime preheat the oven to 180°C.

10. Blind-bake the base for 8 minutes, then remove the pan from the oven and leave to cool completely.

11. Egg mixture Put all the ingredients into a mixing bowl and blitz with a hand blender until smooth, then set aside.

12. Put the pot over medium-high heat and bring the coconut milk mixture to a boil while whisking.

13. Once it starts to boil, remove the pot from the heat and allow it to cool slightly.

14. Slowly add the egg mixture to the pot while whisking continuously. If you go too fast, you’ll scramble the eggs.

15. Once all the egg mixture is incorporated, return the pot to medium heat. Cook while whisking constantly.

16. Monitor the temperature with a digital thermometer.

17. The custard will start to thicken at around 70°C, but continue whisking until it reaches 80°C, then remove from the heat.

18. Immediately pour the custard into the biscuit base, then dust with cinnamon and leave to cool.

19. Once cooled, cover with foil and place it in the fridge to set overnight.

20. To serve Top with toasted coconut the next day. Slice or enjoy straight out of the pan.