Ingredients
Pastry:
- 320g flour
- 215g butter, unsalted, cubed
- 75g icing sugar
- 3 egg yolks
- 1/2 tsp vanilla essence
- 1/4 tsp salt
- 2-3 tbsp water, cold
Pastry filling:
- 500ml mik
- 2 vanilla pods, seeds removed
- 4 egg yolks
- 120g castor sugar
- 50g flour
- 1 tsp rose water
Topping:
- 50g pineapple, sliced
- 5 kiwi fruits, sliced
- 150g blueberries, fresh
- 150g raspberries, fresh
- 80g grapes, black
Glaze:
- 120g apricot jam
- 1 tbsp water
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