FOR THE PASTRY

Preheat the oven to 180ºC and grease a 20cm tart or quiche tin.

Cream the butter, sugar and salt in a food processor and then add the egg yolks by pulsing and add the sifted flour until mixture resembles course breadcrumbs.  Add the water.

Mix to form a dough and wrap in clingfilm and refrigerate for 30 minutes.

Remove from the fridge and roll out on lightly floured board to about 5mm thick.

Lift the pastry and carefully place in the tin, smooth out the edges and prick the base.  Bake blind by adding beans or ceramic beads on the pastry, baking for about 10-15minutes until the pastry is cooked through, golden brown and crisp.

This needs to be made the day before baking the pastry.  Place the dried fruit, rooibos tea bag  in a bowl and just cover with boiling water and leave overnight.

Preheat the oven to 180ºC.

Strain the tea water from the fruit and remove the tea bag.  Remove any pips that may be in the fruit and place in a food processor and pulse until the mixture resembles a fine paste.  Spread this over the baked pastry case.

Melt the honey and butter in a saucepan and pour over the muesli and stir until well combined.  Spread the muesli mixture over the fruit paste and bake for 15 minutes until slightly golden.

Serve with creme fraiche or  rooibos cream.