Rating
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Yields1 Serving

Ingredients

Pastry
 350 g Flour
 2 ml Salt
 125 g Castor Sugar
 175 g Butter
 6 Egg Yolks
Granadilla Curd (Filling)
 12 Granadillas
 100 g Butter
 2 Egg Yolks
 2 Whole Eggs
 150 g Castor Sugar
Meringue Topping
 3 Egg Whites
 180 ml Castor Sugar

Directions

1

Place flour, sugar, salt and butter into a food processor and whizz on high till the mixture resembles crumbs.

2

Turn processor onto low setting and add one egg yolk at a time, until the dough comes together.

3

Place dough onto a sheet of cling wrap and wrap. Refrigerate for at least 30 Minutes.

4

Preheat oven to 190ºC and grease a muffin pan.

5

Roll out pastry between two sheets of baking paper, cut rounds of pastry.

6

Press a round of pastry into each tart tin. Prick dough with a fork.

7

Bake for 12 to 15 Minutes until golden brown.

8

Allow to cool for 5 Minutes in the trays and then transfer to a cooling rack.

Granadilla Curd (Filling)
9

Remove seeds from 11 granadillas and strain to remove pips, keep juice (about 200ml)

10

Beat eggs and sugar together.

11

Melt butter over a low heat. When butter is melted, add rest of ingredients and continue to stir until thickened.

12

Remove from heat and add last granadilla with seeds.

13

Allow to cool before filling tart cases.

Meringue Topping
14

Beat egg whites until soft peak.

15

Beat on low speed while adding castor sugar, one table spoon at a time and beating well between additions.

16

Spoon meringue onto tart filling and bake at 160°C until meringue is lightly toasted.

Ingredients

Pastry
 350 g Flour
 2 ml Salt
 125 g Castor Sugar
 175 g Butter
 6 Egg Yolks
Granadilla Curd (Filling)
 12 Granadillas
 100 g Butter
 2 Egg Yolks
 2 Whole Eggs
 150 g Castor Sugar
Meringue Topping
 3 Egg Whites
 180 ml Castor Sugar

Directions

1

Place flour, sugar, salt and butter into a food processor and whizz on high till the mixture resembles crumbs.

2

Turn processor onto low setting and add one egg yolk at a time, until the dough comes together.

3

Place dough onto a sheet of cling wrap and wrap. Refrigerate for at least 30 Minutes.

4

Preheat oven to 190ºC and grease a muffin pan.

5

Roll out pastry between two sheets of baking paper, cut rounds of pastry.

6

Press a round of pastry into each tart tin. Prick dough with a fork.

7

Bake for 12 to 15 Minutes until golden brown.

8

Allow to cool for 5 Minutes in the trays and then transfer to a cooling rack.

Granadilla Curd (Filling)
9

Remove seeds from 11 granadillas and strain to remove pips, keep juice (about 200ml)

10

Beat eggs and sugar together.

11

Melt butter over a low heat. When butter is melted, add rest of ingredients and continue to stir until thickened.

12

Remove from heat and add last granadilla with seeds.

13

Allow to cool before filling tart cases.

Meringue Topping
14

Beat egg whites until soft peak.

15

Beat on low speed while adding castor sugar, one table spoon at a time and beating well between additions.

16

Spoon meringue onto tart filling and bake at 160°C until meringue is lightly toasted.

Granadilla Tart

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