Chai Melktert (South African × Indian)

Method

1. Crush the biscuits finely in a zip bag with a rolling pin and mix with the melted butter (melt it in the microwave or a small pan) until it looks like damp sand. Press it firmly over the base and sides of a tart tin or pie dish (16 cm) with the back of a spoon and chill for 15 min.

   Add in this stepDigestive biscuits (or graham crackers) 110 gButter, melted 45 g

2. Put the milk, tea bags, sliced ginger, lightly crushed cardamom, cinnamon stick and cloves in a pan (16 cm) and heat on medium heat for 5 min, until steaming. Turn off the heat and leave to infuse for 10 min. Strain, pressing the tea bags only gently (squeezing hard makes it bitter).

   Add in this stepMilk 250 mlBlack tea bags 1Fresh ginger, thinly sliced 5 gGreen cardamom pods 3Cinnamon stick 1Cloves 2

   medium heat

3. In a bowl, whisk the eggs, brown sugar, cornflour and salt until smooth, then pour in the hot chai milk a ladle at a time, whisking constantly.

   Add in this stepEggs 1Light brown sugar 40 gCornflour 15 gSalt 1 pinch

4. Pour everything back into the pan and whisk on medium-low heat for 5 min without stopping, until thick with big bubbles plopping slowly; whisk for 1 more minute. Take off the heat and stir in the filling butter until glossy.

   Add in this stepButter (for the filling) 8 g

   medium-low heat

5. Pour the filling into the biscuit crust, level it and dust with ground cinnamon. Cool at room temperature, then refrigerate for at least 2 h before slicing.

   Add in this stepGround cinnamon ½ tsp