Granadilla and lemon tart

Recipe from: 4/3/1997 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • PASTRY
  • 500
    ml
    cake flour
  • 200
    ml
    icing sugar
  • pinch salt
  • 200
    g
    butter, diced
  • 2
    extra-large eggs
  • FILLING
  • 230
    g
    granadilla pulp
  • 8
    extra-large eggs
  • 3
    lemons, juice
  • 250
    ml
    castor sugar
  • 250
    ml
    cream
  • TOPPING
  • 230
    g
    granadilla pulp
  • 15
    ml
    icing sugar
  • 15
    ml
    cornflour
 

Method

60-85 minutes
 
Preheat the oven to 180 ºC (350 ºF) . Spray a 24 cm loose-bottomed cake tin with non-stick spray. PREPARING THE PASTRY IN A FOOD PROCESSOR: 1. Place the cake flour, icing sugar and salt in the bowl of the food processor. 2. Add the diced butter and process until the mixture resembles breadcrumbs. 3. Add the eggs through the spout of the food processor while still running and mix until a ball is formed. 4. Remove the pastry from the food processor and wrap in plastic wrap. Chill for about half an hour to an hour. 5. Press the pastry on the base and along the sides of the loose-bottomed cake tin. 6. Line the crust with a layer of baking paper and fill with dried beans or rice. Bake for 10 to 15 minutes and remove the beans and paper. Bake for another 10 to 15 minutes or until the crust is done. Reduce the heat to 150 ºC (300 ºF). Mix all the ingredients for the filling in a mixing bowl, whisking until well blended. Pour into the crust and bake for about 50 to 70 minutes or until the filling has set. Remove from the oven and cool. Mix all the ingredients for the topping in a saucepan and simmer until the mixture thickens. Cool and pour over the cooked filling. Makes a large tart.
 

Read more on: bake  |  fruit
 

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