GRANADILLA TARTLETS | SA Garden and Home

GRANADILLA TARTLETS

Last updated on 27 September 2016

Food stylist Lisa Clark knows all the shortcuts when it comes to quick and easy entertaining. Try this crowd-pleasing menu next time you’re having friends over for a relaxed lunch

GRANADILLA TARTLETS

INGREDIENTS

FOR THE TARTLET SHELLS:

  • 180g flour
  • 1ml salt
  • 100g icing sugar
  • 100g butter
  • 5ml water

 

FOR THE GRANADILLA CURD:

  • 125g white sugar
  • 3 eggs
  • 250ml granadilla juice (about 18 granadillas, reserve the pulp and pips for garnish)
  • 125g cup butter

 

TO SERVE:

  • 250ml cream, whipped
  • fresh mint sprigs

METHOD

1. To make the tartlet shells: sift the flour, salt and icing sugar together. Rub in the butter and add the water. Mix together to form a dough, cover and place in fridge for at least 30 minutes.
2. Roll the pastry out thinly and line individual tartlet tins. Chill in the fridge for a further 30 minutes.
3. Preheat the oven to 180°C. Using a rolling pin, roll off the excess pastry on each tartlet tin, cover with baking paper and fill with baking beans or rice. Bake for 15 minutes; remove the beans and cook for a further 5 minutes. Remove the tartlet shells from their tins and allow to cool on a wire rack.
4. To make the granadilla curd: whisk together the sugar and eggs in a microwave-proof bowl until smooth. Stir in the granadilla juice and butter. Cook in the microwave at 1 minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave and pour into sterile jars. Refrigerate until needed.
5. To assemble: fill the tartlet shells with the granadilla curd. Serve topped with the granadilla pulp, cream and mint sprigs.

 

Cook’s tips: you can bake the tartlet shells the day before, and make the granadilla curd well in advance, but only fill the tartlets just before serving. The granadilla curd keeps for up to three weeks in the fridge.

This recipe serves 4.

Sources:

RECIPES AND STYLING: LISA CLARK

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