Granadilla tart

Preheat the oven to 180°C.

For the pastry, place the flour, sugar and salt in a food processor with a metal blade and blend.

Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg yolk and the cold water and process until it forms a dough. Chill for 30 minutes.

On a lightly floured work surface, roll the pastry out to fit 6 x 10cm individual loose-bottom tart tins. Prick the base of the pastry with a fork and bake blind until the pastry begins to brown, about 10 minutes. Remove the beans and bake until the pastry is light brown, about 10 – 15 minutes. Set aside.

For the filling, whisk all the ingredients together and pour them gently into the pastry shell. Bake until set, about 30 minutes. Remove from the oven and cool for 10 minutes.

Preheat the grill. Sprinkle a little castor sugar over the top of the tart to cover the filling. Grill the tart for 3 minutes so that it looks like a brûlée.

Cool slightly before serving warm with crème fraîche or ice cream and fruit.