Granadilla tart

Recipe from: 6/11/1997 12:00:00 AM
Ingredients 7
Servings 8


  • 1
    sweet shortcrust pastry shell, baked blind
  • 170
    fresh granadilla pulp
  • 200
    castor sugar
  • 5
  • 200
    thick cream
  • 150
    whipping cream
  • 3
    granadillas, pulp


Place pastry shell on a baking sheet. Beat fruit pulp and sugar. Beat eggs, adding thick cream slowly, then beat into fruit pulp and pour into pastry. Bake at 180 ºC for 35 to 40 minutes. Press filling gently. It should wobble slightly, like set jelly. (Bake for 5 minutes more if not set.) Whip cream to soft peaks. Serve cooled tart sliced with cream and granadilla pulp.

Read more on: bake  |  fruit

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