Egusi Tart with Mascapone and Sour fig Jam


RECIPE BY: Ayanda Mkhwanazi


250g flour
100g cold Clover butter 
50g egusi
120g icing sugar 
2 egg yolks 

  1. Flour, egusi, sugar and butter, till crumbly
  2. Add one egg at a time till dough forms
  3. Chill till firm and roll out in flour.

Mascapone Filling

250g Mascapone 
50g goats cheese
200ml Clover fresh cream
50g sugar 

  1. Whisk mascarpone and goats cheese till creamy and set aside.
  2. While cream and sugar together.
  3. Fold cream and cheese together place in piping bag

Sour fig, hibiscus jam

500g sour fig 
2 cups sugar
200g hibiscus 
1 naartje
1 cinnamon coil

  1. Steep hibiscus in water. And soak figs in water and bicarbonate
  2. Once figs are soft, squeeze the jam out in to sauce pan.
  3. Add sugar, naartjie and cinnamon and hibiscus steep in sour fig pan. 
  4. Cook on low till thick. Pick out the cinnamon. 
  5. Reduce till sticky thick and blend till smooth. 
  6. Cool and use as desired.