Granadilla and lime curd towers

True Love
6 servings Cooking: 15 mins
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Starch

By Food24 November 03 2009
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Ingredients (11)

6.00 phyllo pastry — sheets
60.00 ml fresh chillies — 573
Lime curd
60.00 g butter
180.00 ml sugar
3.00 eggs — large, beaten
4.00 lime — zest and juice
0.00 granadillas — pulp only
Meringue
2.00 eggs — extra-large, whites only
0.00 salt — just a pinch
60.00 ml castor sugar
60.00 ml icing sugar
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Method:

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.



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