The Krone Night Nectar Blanc de Blancs 2021 won Best Nectar Class at the 2025 Amorim Cap Classique Challenge. Chef Kevin Grobler from Vrymansfontein’s SCAPE paired it with a bright, tangy local lemon tart, highlighting the Cap Classique’s citrus vivacity.
Lemon Tart
by Chef Kevin Grobler
- 350 g flour
- 225 g butter
- 100 g icing sugar
- 3 egg yolks
- Pinch of salt
1. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
2. Add yolks and mix to form a dough.
3. Rest for 1 hour.
4. Roll out and blind bake at 160°C for 15 minutes.
- 6 whole eggs
- 9 yolks
- 235 g lemon juice
- 350 g sugar
- 300 g butter (cubed)
- Pinch of salt
1. Cook sugar, lemon juice and eggs over a double boiler until thickened.
2. Remove from heat, cool slightly, then whisk in cubed butter
3. Strain through a chinois for a smooth finish.
Recipe by Chef Kevin Grobler from Vrymansfontein’s SCAPE.
Photography:
