• Granadilla brûlée tartlets

    Serves: 4
    Cooking Time: 50 mins + 20 mins to chill


    • PASTRY
    • 180g (1½ cups) cake flour
    • 40g ( cup) icing sugar + 45ml
    • (3 tbsp) extra
    • 3ml salt
    • 100g lightly salted butter, chilled and
    • cubed + extra, for greasing
    • 1 medium egg, separated
    • 10ml (2 tsp) ice-cold water
    • 4 ripe (wrinkly) granadillas
    • juice and finely grated zest
    • of 2 large lemons
    • 6 medium eggs
    • 315g (1½ cups) castor sugar
    • 125ml (½ cup) fresh cream
    • fresh whipped cream,
    • to serve (optional)



    Preheat the oven to 200°C.


    To make the pastry, sift together the flour, icing sugar and salt into a food processor. Add the butter and whizz briefly until the mixture resembles breadcrumbs. Alternatively, rub together with your fingertips until crumbly.


    Mix the egg yolk with cold water, add to the flour mixture and pulse until the mixture comes together in a ball.


    Turn out onto a lightly floured work surface and knead briefly until smooth.


    Roll out the pastry thinly and use to line 4 lightly greased loose-based tartlet tins. Prick the base, put on a baking sheet and chill for 20 minutes.


    Line the pastry with baking paper, weigh down with dry beans and bake blind until lightly coloured, about 10 minutes. Remove the paper and beans and bake for a further 3 minutes. Remove from the oven and lower the oven temperature to 120°C.


    For the filling, halve the granadillas and scoop the pulp into a sieve set over a measuring jug. Rub through with the back of a spoon to get about 50ml juice. Discard the seeds. Add enough lemon juice to make up to 175ml.


    Whisk the eggs and castor sugar lightly with a fork. Stir in the fruit juice mixture and cream. Pour through a sieve into a measuring jug; stir in the lemon zest.


    Pour into the pastry cases and bakeuntil the filling is just set but slightly wobbly in the centre, about 30 minutes.


    Set aside to cool, but don’t chill. Before serving, remove the tart from the tin and dust with extra icing sugar. Caramelise the tarts using a blowtorch until they turn a deep gold. Cool and serve immediately, on their own or with whipped cream.