Granadilla tart is a delicious dessert featuring the unique flavor of granadilla (also known as passion fruit) in a tangy and sweet filling, often set in a buttery crust. Here’s a recipe for making a granadilla tart:
Ingredients for granadilla fridge tart
For the crust:
- 1 ½ cups Tennis biscuits (SA) Nice biscuits (UK)
- ¼ cup unsalted butter, melted
- 2 tbsp sugar (optional)
For the filling:
- 1 cup grenadilla pulp (fresh or store-bought)
- ½ cup sugar (adjust to taste, depending on the sweetness of the grenadilla)
- 3 large eggs
- 1/2 cup fresh cream (or heavy cream)
- 1 tsp vanilla extract (optional)
- 2 tbsp cornstarch (or 1 tbsp all-purpose flour for a slightly thicker filling)
- A pinch of salt
For the topping (optional):
- Fresh whipped cream
Instructions:
1. Prepare the crust:
- Preheat the oven to 180°C (350°F).
- In a bowl, combine the biscuit crumbs with the melted butter and sugar. Mix well.
- Press this mixture into the base of a tart pan (or pie dish) to form a compact and even crust. Use the back of a spoon to press it down firmly.
- Bake the crust for about 10-12 minutes until it’s lightly golden. Set it aside to cool.
2. Prepare the filling:
- In a saucepan, combine the grenadilla pulp, sugar, and cornstarch (or flour). Stir well to mix.
- Over medium heat, cook the mixture, stirring constantly, until it thickens and starts to bubble (about 5-7 minutes).
- In a separate bowl, whisk the eggs, cream, and vanilla extract (if using).
- Slowly pour the egg mixture into the grenadilla mixture, whisking constantly to prevent curdling.
- Continue to cook for another 2-3 minutes until the filling is thick and smooth. Remove from heat.
- Taste and adjust the sweetness if necessary, adding more sugar if you prefer a sweeter filling.
3. Assemble the tart:
- Pour the grenadilla filling into the cooled crust, spreading it evenly.
- Allow the tart to cool to room temperature before refrigerating for at least 2-3 hours to set properly.
4. Optional topping:
- Once the tart has chilled and set, you can top it with freshly whipped cream or a light meringue topping.
- If using whipped cream, just whip fresh cream until soft peaks form and spread over the tart.
- If using meringue, whip egg whites with sugar until stiff peaks form, and gently toast the meringue on top of the tart under a broiler for a few minutes.
5. Serve:
- Once fully chilled, slice the tart and serve cold.
