Preparation method

Pastry:

• Preheat oven to 180 C
• Sift together the flour, icing sugar and salt
• Add the cubed butter to the sifted flour mixture and rub to form large pea-sized crumbs
• Add water and yolks to the flour and mix until it forms a dough
• Refrigerate for 1 hour
• Place the dough on a lightly floured surface and roll out into a 1/2cm thick circle
• Place the rolled dough into a tart pan, removing any excess dough, prick base with fork
• Line the inside with foil and fill with pie weights
• Blind bake for 10 minutes and remove from oven
• Reduce the heat to 170 C and remove the weights and foil
• Brush the pastry case with beaten egg white
• Bake without weights for 5-6 minutes until lightly brown
• Cool completely

Pastry filling:

• Warm the milk, vanilla seeds and vanilla pods in a large saucepan
• In a medium bowl, mix together the eggs, sugar and flour until pale
• Gradually add the warm milk and whisk together
• Return the mix to the pan and gently cook on low heat until thick, then stir in the rose water
• Pour into a clean bowl and cover with a layer of cling wrap, to prevent a skin from forming
• Place in the fridge to chill completely

Topping:

• Spread the filling evenly into the cooled pastry
• Assemble the fruit onto the filling to form the shape of the South African flag
• Black grapes for black part, pineapple for yellow, kiwi for green, blueberries for blue and raspberries for red

Glaze:

• Heat the jam and water over medium heat, until melted
• Strain though a fine strainer
• Once assembled, brush over the fruit with the apricot glaze