Granadilla and lemon tart with lime-scented shortcrust pastry is a unique citrus pastry. Zestier than traditional lemon tart and with a specially flavoured pastry, it’s definitely worth a try. Great as an after-dinner sweet treat or an afternoon tea feature.
Granadilla and lemon tart with lime-scented shortcrust pastry
Ingredients
Shortcrust pastry
- 250g flour
- 125g unsalted butter
- a pinch of salt
- 1 egg, chilled
- zest of ½ lime
- 15ml (1 tbsp) iced water
Filling
- 5 eggs
- 150g castor sugar
- 150ml double cream
- zest and juice of 2 lemons
- 2 whole ripe granadillas
- fresh fruit, to serve
- 1 x 110g tin granadilla pulp, to serve
Instructions
For the shortcrust pastry, place the flour, butter and salt in a food processor and whisk until the mixture resembles breadcrumbs.
Combine the egg and lime zest with the iced water in a separate bowl, and mix gently. Switch on the food processor and add the egg mixture to the flour. Process until the mixture starts to form large clumps. Stop the machine before the dough forms balls.
Remove the dough from the mixer. Gently knead to bind the mixture together. Form into a ball, cover with plastic wrap and refrigerate for a minimum of two hours.
Remove from fridge, shape into the baking mould and bake blind for 28 minutes at 140°C. Remove and cool.
Increase oven temperature to 150°C.
For the filling, use an electric hand whisk to beat the eggs and sugar until light and fluffy. Stir in the cream, lemon zest and juice.
Remove the pulp from the granadillas and add to the mixture. Transfer the mixture to a jug for easy pouring.
Place the baked tart base on an oven tray and pour the filling all the way to the top. Bake until the mixture is set but still slightly wobbly. Allow to cool.
To serve, garnish with fruit and drizzle with granadilla pulp.
Notes
To drink: A noble late harvest madefrom chenin is sweet and citrusy, with enough acid for a crisp finish.
