Ingredients

Method

For the pastry:
• 200 g cake flour
• 100 g icing sugar
• Salt a pinch
• 100 g butter
• 2 free-range egg yolks
• 1⁄2 cup water, plus 1 T
For the filling:
• 1 cup Woolworths full-cream maas milk
• 55 g caster sugar
• 60 g butter
• 3 free-range egg yolks
• 2 T cake flour
• 1 lemon, juiced and zested
• 1 t vanilla extract
• 1⁄2 t salt
For the citrus curd:
• 4 ClemenGolds or naartjies, juiced and zested
• 1 lemon, juiced and zested
• 220 g caster sugar
• 60 g butter
• 2 free-range eggs
• 4 free-range egg yolks

Method

Ingredients

Preheat the oven to 200°C.

To make the pastry, place the cake flour, icing sugar and salt in a mixing bowl. Rub the butter into the flour mixture using your fingertips. Make a well in the centre, add the egg yolks and mix using a fork.

Slowly add the water and mix to form a soft dough. Place on a work surface and knead for a few minutes until smooth. Roll out the pastry to a thickness of 1 cm and use to line an 23 cm greased tart case. Fill with baking beans and bake blind for 10 minutes. Remove the baking beans and bake for a further 5 minutes. Reduce the oven’s temperature to 160°C.

To make the filling, mix all the ingredients using an electric beater until smooth – this will take about 5 minutes. Pour into the baked and cooled tart case. Bake for 30 minutes, or until the centre of the tart has a slight wobble. Remove from the oven and set aside to cool.

To make the citrus curd, place the citrus juices, caster sugar and butter in a glass bowl over a gently simmering pot of water. Stir until the sugar has dissolved and the butter has melted. Add the eggs and egg yolks one at a time, whisking well between additions. Once all the eggs have been added, continue whisking in a figure of eight, until the curd feels heavy. Remove from the heat and set aside to cool, whisking every 5 minutes to prevent the curd from forming a skin. Once the tart and curd have cooled, top the tart with the curd and serve. Garnish with sliced ClemenGolds or naartjies.

Chef's note: Maas, or amasi, is SA’s home-grown fermented milk (it’s available at Woolworths as fresh full-cream maas milk). The baked filling and zesty citrus curd topping in this recipe are a match made in dessert heaven.

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