Malva pudding tart
I’ve taken South Africa’s malva pudding and presented it as a gorgeous tart. One slice is never enough!
Servings
12servings
Servings
12servings
Ingredients
Pastry
Filling
Sauce
Instructions
Pastry
  1. Place the flour and caster sugar into the bowl of a food processor. Pulse a couple of times to mix together. Add the butter and pulse until there are still small pieces of butter through the flour mixture.
  2. Gradually add the iced water, pulsing as you go. You may not need to use all the water. Stop adding water when the dough just comes together.
  3. Bring the dough together, flatten into a 1-inch thick disc, wrap in plastic and refrigerate for 30 minutes.
  4. Lightly flour your work surface. Remove the dough from the fridge and roll into a round shape to 5mm thickness. Drape the rolled dough into a 27 cm fluted tart tin with removable base. Press the pastry into the tin, prick the pastry with a fork, trim the edges and refrigerate for 20 minutes.
  5. Preheat the oven to 220°C.
  6. Tear off a piece of baking paper and lay it onto the chilled pastry case. Fill with rice, dried beans or baking weights. Place on a baking tray and bake for 8 minutes. Remove the weights and paper and cook for a further 5 minutes. Set aside to cool while you make the malva filling.
  7. Reduce oven temperature to 170°C.
Filling
  1. Combine the butter, sugar and eggs in a large mixing bowl. Stir in the jam, milk, vanilla and vinegar, mixing well. Add the remaining ingredients and mix well. Set aside.
  2. Cut strips of foil and cover the edges of the pre-baked pastry case. Pour the malva filling into the prepared case, making sure the foil isn’t submerged. Bake the pudding for 40-50 minutes until risen and cooked through.
  3. While the pudding is in the oven make the sauce.
Sauce
  1. Combine all sauce ingredients in a small pan or microwave jug. Heat the sauce until the sugar is dissolved, whisking well to combine.
  2. When the pudding comes out of the oven, allow it to rest for 10 minutes. Using a toothpick, prick holes into the pudding (not all the way through the pastry base), and carefully pour the hot caramel sauce over it. Do this very slowly so the sauce absorbs into the pudding. You can leave about half a cup as spare, to serve on the side when the malva tart is done.
  3. Serve hot or warm.