GRANADILLA LEMON CURD TART

GRANADILLA LEMON CURD TART
Recipe: Moira Botha Dyer
FOOD LOVERS RECIPES
Short crust pastry:
300 g cake flour
30 g castor sugar
pinch of salt
200 g cold butter, cubed
2 eggs yolks
15 ml cold water (if needed)
Lemon curd:
1 medium lemon/orange, juiced (80-100ml)
115 g granadilla pulp
125 ml castor sugar
80g butter cut into small blocks
2 extra large eggs
1 extra large egg yolk
Cust – Preheat oven to 180ºC and spray a tart/flan tin or a 12 hole muffin pan with cooking spray.
Process dry ingredients in food processor before adding small blocks of butter through the chute at the top.
When it resembles breadcrumbs, add egg yolk and mix briefly until it starts to come together into a ball. If continues to look too dry, add the water but you might not need it.
Remember you are making a short crust pastry that you will press into pan rather than roll out. So if it is a little dry it will make a nice crisp tart base.
Chill briefly so that the butter can solidify again. Press about half the mixture into tart tin (share dough between 12 holes if using a muffin pan).
Press down to make a base and sides. Prick with fork & bake for 20mins until golden brown. Remove from oven and allow to cool.
Curd – Make a double boiler by taking a small pot and placing 200ml water inside. Place onto stove, set to med heat and place a larger glass bowl on top. Make sure the water does not touch base of bowl.
Place juice, pulp, sugar and butter into the bowl and stir until sugar & butter has melted. Break eggs into a bowl and beat briefly.
Add beaten eggs to cooking fruit mixture and stir well for 10 mins until thickened. The eggs will cook so you don’t need to worry about raw egg contamination. You are just cooking it slowly to prevent ending with scrambled eggs. Once the curd has thickened, remove from heat and set bowl aside to cool.
To assemble, place curd filling into cooled crust. Chill before serving.