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Baked maas tart with citrus curd

40 minutes

24 of 60

Baked maas tart with citrus curd

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

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

1. Preheat the oven to 200°C.

2. 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.

3. 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.

4. 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.

5. 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.

SHOP THE INGREDIENTS

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Baked maas tart with citrus curd

Baked maas tart with citrus curd

Ingredients

Method

SHOP THE INGREDIENTS