Granadilla and lime curd towers

Recipe from: 5/1/2004 12:00:00 AM

Ingredients 13
Servings 1


Serving Change
  • 6
    sheets phyllo pastry
  • 60
    olive oil
  • Lime curd
  • 60
  • 180
  • 3
    extra-large eggs, beaten
  • 4
    limes, rind and juice
  • the pulp of 4 granadillas
  • Meringue
  • 2
    extra-large egg whites
  • pinch of salt
  • 60
    castor sugar
  • 60
    icing sugar


Pre-heat oven to 180 degrees. Grease a muffin tin.
1. To make tartlets, cut pastry into squares and brush each square with a little olive oil. Work quickly and keep pastry covered with a damp tea towel to prevent it drying out. Place the pastry squares in a muffin tin, overlapping each other slightly, press in to form a "basket" and bake for 10 minutes. Remove from oven and cool to room temperature.
2. To make the curd: Melt butter and add sugar, eggs, lime juice and rind. Cook over a low heat in a double boiler, stirring continuously until thick. Cool to room temperature, fold in granadilla pulp and refrigerate. Fill pastry bases with curd.
3. To make meringue: Whip egg whites with salt until stiff. Fold in castor sugar, a little at a time, until thick, beating continuously. Fold in icing sugar.
4. Place mixture in a piping bag and pipe a swirl on top of each curd. Bake at 160 degrees for 10-15 minutes.

Read more on: starch  |  bake

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