Ingredients
Pastry
500ml flour
200ml icing sugar
Pinch of salt
200g butter, diced
2 extra large eggs
Filling
2 cans (230g) granadilla pulp
8 extra large eggs
Juice of 3 lemons
250ml castor sugar
250ml cream
Topping
2 cans (230g) granadilla pulp
15ml icing sugar
15ml corn flour
Method
Pastry
- Place the cake flour, icing sugar and salt into the food processor bowl.
- Add the diced butter and process until the mixture resembles breadcrumbs.
- Add the eggs through the spout of the food processor while still running and mix until a ball is formed.
- Remove the pastry from the food processor and wrap in plastic wrap. Chill for about 30 minutes to an hour.
- Press pastry on base and along the sides of a loose bottom cake tin.
- Line the crust with a layer of baking paper and fill with dried beans or rice.
- Bake in a preheated oven at 180°C for 10 – 15 minutes and remove the beans and paper.
- Bake for another 10 – 15 minutes or until crust is done, reduce the heat to 150°C.
Filling
- Mix all the filing ingredients in a mixing bowl, whisking until well blended.
- Pour into crust and bake for about 50 – 70 minutes or until the filling has set.
- Remove from the oven and cool.
Topping
- Mix all the topping ingredients together in a saucepan and simmer until mixture thickens.
- Cool and pour over cooked filling.
Refrigerate to cool and serve.
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