Granadilla tart

granadilla-tart

My hubby bought me the amazing Shiny Happy People recipe book by Neil Roake, that I’ve been eying the past few months, for Christmas. I’m head-over-heels in love with it!

Roake chose a few of his friends and added their favourite recipes, some background on them and the arguably the most pleasing photos I’ve seen in a recipe book. The layout is attractive and it is full of quirky quotes like this one by Fergus Henderson: Do not be afraid of cooking, as your ingredients will know, and misbehave.

The first recipe I tried out was this granadilla tart by Roake’s friend Kate Wilson. I have made quite a few changes to it, so if you’re looking for the original recipe get yourself the book – you won’t regret it.

granadilla-tart2

Ingredients:

Crust:

210 ml butter

325 g flour

35 g sugar

2 egg yolks

75 ml water

Filling:

250 g sugar

4 eggs

250 ml cream

200 ml granadilla pulp

2 tablespoons lemon juice

Method:

1.Sift the flour and add the sugar. Rub the butter in with your fingertips to form crumbs. Beat the egg and mix with the water. Add to the flour mixture and cut with a knife until a dough is formed.

2. Refrigerate the dough for half an hour where after you can roll it out and press it into a pie dish. Bake for 20 minutes at 180 degrees.

3. Put the castor sugar, eggs, cream, granadilla pulp and lemon juice into a bowl and whisk to combine.

4. Pour the filling into the pastry case and bake for 30 minutes at 180 degrees. It will come out a bit wobbly, but once room temperature you can cool it in the refrigerator where it will set nicely.

5. Dust some icing sugar over the tart and serve with cream.

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