RECIPE: Pecan nut & citrus milk tarts

Makes: 8

Difficulty: A little effort

Time: 1 hour 30 minutes

Pastry:

150g (1¼ cups) flour

30ml (2 tbsp) caster sugar

125g butter, melted

100g pecan nuts, chopped and toasted

Pinch of salt

Filling:

30g (¼ cup) flour

5ml (1 tsp) corn flour

100g (½ cup) caster sugar

1 egg, separated

500ml (2 cups) milk

15ml (1 tbsp) butter

10ml (2 tsp) vanilla essence

Topping:

2 small grapefruit or oranges

100g (½ cup) sugar

250ml (1 cup) water

Method:

1) Preheat the oven to 180°C.

2) Grease 8 small tart pans.

3) Sift the flour and caster sugar into a bowl. Add the butter and mix into dry ingredients until it forms a ball, then add the nuts to the dough.

4) Divide the dough between the pans and press into the base and sides.

5) Bake for 15 minutes or until golden brown. Remove from oven, press down the dough with a teaspoon, and cool.

6) In a pan sift the flour, cornflour and sugar. Add the egg yolk and mix well. Add a little milk and whisk until a smooth paste forms. Add remaining milk and whisk well.

7) Place pot over medium heat, add butter and vanilla essence and stir continuously until butter is melted.

8) Spoon mixture into pastry shells and allow to cool and set.

9) Squeeze the juice from one grapefruit and cut the remaining fruit into thin slices.

10) Combine the juice, sugar and water in a pan and place over medium heat. Stir till sugar dissolves then add sliced fruit and cook till just turning golden.

11) Serve the tarts with syrup and fruit slices spooned over.

• This recipe is from 'The Great South African Cookbook' published by Quivertree in association with PG Balckwell, R450