• Follow this recipe to make rich shortcrust pastry. This will do line one large 23 cm tin or 2 smaller tins.
• Line your tin / flan dish and bake the pastry blind
• Lightly beat an egg white just to loosen it, and brush over the part baked pastry while still warm. This seals the bottom and stops any filling leaking out.
• Beat 4 medium organic free range eggs with
• 1 cup double cream and
• 1 cup organic golden caster sugar
• Once this is all Incorporated add 200ml granadilla pulp. This is the seeds and surrounding pulp, but no white pith or skin. (In South Africa you can get tins of granadilla pulp but in the UK you will have to buy fresh granadillas and scoop out the seeds) and
• 1 Tablespoon fresh squeezed lemon juice
• Stir until all incorporated
• Place part-baked pastry case on a baking sheet in the pre-heated oven (180*C)
• Using a jug fill the pastry case with the egg and granadilla filling and bake for 30 minutes
• Take the tart out of the oven and let cool on a rack. It will firm slightly as it cools.
• Once cool, refrigerate until firm
• When ready to serve, sprinkle caster sugar on the top and caramelize with a blow torch or under a very hot grill for less than a minute
• Serve conservative wedges with creme fraiche or mascarpone and some lemon zest or a few granadilla seeds

Thank you for trying my recipes.
I hope they fed your mind, body and soul.

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