Ingredients:

200 grams Caramel Tennis biscuits, finely crushed
150 grams butter, melted, for the base
1 liter full cream milk
10 rooibos tea bags
100 milliliters fresh cream
1 cinnamon stick
30 grams butter, for the filling
3 large eggs
170 grams caster sugar
25 grams cake flour
35 grams corn flour
10 milliliters vanilla extract
1 teaspoon ground cinnamon, for dusting

Method:

1. Base: Mix 200 grams Caramel Tennis biscuits, finely crushed with 90 grams butter, melted, for the base until it looks like wet sand. Press firmly into a tart pan, base and up the sides. Put in the refrigerator for 30 to 40 minutes until properly set and cold. 
2. Infuse the milk with rooibos: Heat 1 liter of full cream milk with 1 cinnamon stick until warm, not boiling. Take it off the heat, add 12 rooibos tea bags, cover and leave to infuse for 30 minutes.
Squeeze the bags out hard and discard. You start with a full litre because the bags soak up
roughly 100ml, which leaves you the 900ml the recipe wants. Infuse the milk alone at this stage, not the cream, so you don't lose cream into the tea bags.
3. Add the cream and butter: Add 100 milliliters of fresh cream and 30 grams butter to the strained rooibos milk and warm it through again, still not bubbling.
4. Temper and cook: In a separate bowl, whisk 3 large eggs, 170 grams caster sugar, 25 grams cake flour and 35 grams corn flour until smooth. Pour the warm milk mixture slowly
into the egg mixture, whisking as you go. Return everything to the pot and cook until thick and glossy.
5. Fill and chill: Off the heat, stir in 10 milliliters vanilla extract. Pour the warm filling into the cold base, dust with 1 teaspoons ground cinnamon, for dusting and refrigerate 6 to 12 hours.