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Tart:
Vanilla rum yoghurt:
To finish:
Tart:
Preheat the oven to 200°C. Line a baking sheet with baking paper.
Roll the pastry out on a lightly floured surface to form a rectangle and place on the lined baking sheet.
Roll the edges up to form a 1 cm border all around.
Beat the egg and milk together. Brush the edges with the egg mixture.
Gently toss the nectarines, 15 ml of the sugar, rum and cinnamon together. Arrange on top of the pastry.
Sprinkle the remaining brown sugar over and bake for 15 – 20 minutes.
Vanilla rum yoghurt:
Mix the yoghurt, rum and cinnamon together and set aside.
To finish:
Decorate the tart with lime zest, edible flowers and mint. Serve with dollops of vanilla rum yoghurt.
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