If you’re looking for the perfect homemade treat to comfort you during winter, try this irresistible baked maas tart with a citrus curd topping. Maas/ amasi is fermented milk, which tastes like yogurt or cottage cheese and gives this tart a rich flavour and delicious smoothness. This tart is a must-try with it’s baked filling and zesty topping.

This recipe was found on Taste.

What you will need

Pastry:

  • 200g cake flour
  • 100g icing sugar
  • A pinch of salt
  • 100g butter
  • 2 egg yolks
  • 140ml water 

Filling:

  • 250ml full-cream maas/amasi milk
  • 55g caster sugar
  • 60g butter
  • 3 egg yolks
  • 30ml cake flour
  • 1 lemon (juiced and zested)
  • 1t vanilla essence
  • 1⁄2t salt

Citrus curd:

  • 4 naartjies (juiced and zested)
  • 1 lemon (juiced and zested)
  • 220g caster sugar
  • 60g butter
  • 2 eggs
  • 4 egg yolks

Cooking instructions:

Preheat the oven 200°C

Pastry:

  1. Place the cake flour, icing sugar and salt in a mixing bowl.
  2. Rub the butter into the flour mixture with your fingertips.
  3. Make a hole in the centre of the butter and flour mixture and add the egg yolks, mixing it with a fork.
  4. Add the water slowly and mix till a soft dough forms.
  5. Place the dough on a flat surface and knead it for a few minutes, until smooth.
  6. Roll the dough out into a thickness of 1cm and line a 23cm greased tart cake with it.
  7. Blind bake the dough for 10 minutes after filling it with baking beans.
  8. Remove the baking beans and bake the pastry for a further 5 minutes.

Reduce the oven to 160°C

Filling:

  1. Mix the ingredients until smooth with an electric mixer, for about 5 minutes.
  2. Pour the filling into the baked and cooled pastry case.
  3. Bake for 30 minutes at 160°C, until the centre of the tart has a slight wobble.
  4. Set aside to cool down.

Citrus curd:

  1. Place the naartjie and lemon juice, caster sugar and butter in a glass bowl and place it over a pot of gently simmering water.
  2. Stir until the butter has melted and the sugar has dissolved.
  3. Add the eggs and yolks one by one, whisking well after each one.
  4. When all the eggs have been added, continue whisking in the figure of an eight, until the curd starts feeling heavy.
  5. Remove the glass bowl from the simmering water and set aside to cool, whisking every five minutes to prevent a skin from forming.
  6. Once the tart and curd have cooled, top the tart with the curd.
  7. Serve with fresh sliced naartjies on top.