Baked maas tart with citrus curd

Baked maas tart with citrus curd

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  • 8
  • Easy
  • Pescatarian
  • 10 minutes
  • 40 minutes
  • Woolworths Weltevrede Vanilla Chardonnay 2015


  • 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

Cooking Instructions

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.


Browse more South African recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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    Elsabe Birkenmayer
    June 23, 2016

    Must the pastry really be 1 cm thick?

    The recipe looks delicious, but not being fond of meringue, I try to avoid recipes using just the yolks. What do you think will happen if I add whole eggs instead of just the yolks?