200 g sweet tea biscuits, crushed
125 ml (½ C) butter
For the filling:
750 ml (3 C) milk
65 ml (¼ C) Rhodes Honey
65 ml (¼ c) cup sugar
45 ml (3 T) cake flour
45 ml (3 T) corn flour
30 ml (2 T) butter
5 ml (1 t) vanilla or almond essence
to sprinkle: ground cinnamon
Crush the biscuits and stir in the butter.
Press the crumbs into the base of a pie dish.
Refrigerate while making the filling.
Place the milk in a medium saucepan and bring it to the heat.
Whisk the Rhodes Honey, eggs, sugar, and both flours together.
Pour the hot milk over the honey mixture and strain the custard through a sieve back into the saucepan.
Return the saucepan to medium heat, whisking continuously until the custard thickens.
Remove from the heat and whisk in the butter and the essence.
Pour the hot custard into the prepared pie dish.
Sprinkle the top of the tart with ground cinnamon.
Cool completely before serving.
Use a pre-baked pastry case instead of the biscuit base if preferred.