Clement Pedro shares a step-by-step guide to a rooibos-infused milk tart that’s comforting, indulgent, and full of South African flavour.
South Africa (30 October 2025) – You don’t get more South African than rooibos and milktart! That is according to Clement Pedro.
And honestly, he couldn’t be more right. The combination of these two flavours (rooibos and milk tart) feels like a comforting hug in dessert form.
In one of his videos, Clement shares a step-by-step guide to making a rooibos-infused milktart that is dreamy, indulgent, and full of familiar South African flavour.
He starts by gently infusing cinnamon and rooibos in some milk, allowing the flavours to develop slowly.
“The slower you can go, the more flavour you’re going to get.”
Because rooibos has a natural sweetness, Clement uses less sugar than you would in a traditional milk tart.
“If you use the usual amount, it becomes way too sweet.”
Once the custard is ready, Clement presses a layer of plastic wrap directly onto the surface to prevent a skin from forming. For the crust, he sticks to puff pastry, just like the traditional versions many South Africans grew up with, appreciating the flaky texture and golden finish.
And of course, no milk tart would be complete without its signature topping. Lots of cinnamon! Then you have yourself a dessert that is both nostalgic and new, bringing together two beloved South African flavours in one bite.
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