Isijingi Baked Tart With Nutty Crumble

Method

Shortcrust pastry

1. Preheat oven to 180ºC.
2. In a bowl, sift in the flour and salt and rub in the cubed butter to resemble breadcrumbs. Add the egg yolk, water and lemon juice and press together to form a ball of loose dough.
3. Wrap in cling wrap and refrigerate until needed.

Filling

1. In a small pot/saucepan add the cubed butternut and cover with enough and boil for 20 minutes until completely soft.
2. Mash the cooked butternut in the cooking water.
3. Add the butter, vanilla, sugar and whisk until the sugar is dissolved.
4. Add the maize meal and stir until well combined.
5. Reduce heat and simmer for 15-20 minutes until cooked and set aside.

Topping

1. Cut ⅓ of the pastry dough and reserve for the topping. Grate the pastry and add to the topping ingredients and set aside until needed.
2. Using the remaining ⅔ pastry, gently roll and press into a greased loose bottom tart tin. Prick the bottom and bake for 10 minutes.
3. Whisk in the warm milk into the butternut mixture and pour into the baked pastry. Return to the oven and continue baking for 20 minutes.
4. Remove from the oven and spread the topping mixture and return to continue baking for 10 minutes. Remove and cool on a wire rack to avoid a soggy pastry until ready to serve.

Serving Suggestion

1. Serve warm or at room temperature with whipped cream and ice cream.