In Recipes

Serves:  10

Preparation Time:  30 minutes

Cooking Time:  55 minutes



  • 200g flour, plus extra for rolling
  • 75g icing sugar
  • 150g butter, chilled and cubed
  • 2 egg yolks


  • 2 lemons
  • 2 small oranges
  • 4 granadillas
  • 6 egg yolks
  • 250g castor sugar
  • 150ml cream
  • 2 granadillas for garnishing



  • Add flour, icing sugar and butter together in a food processor. Pulse until you have a breadcrumb texture.
  • Add egg yolks and 2 tsp ice cold water, pulse until the mixture comes together to form a dough.
  • Shape dough into a slightly flattened disk and wrap in clingfilm. Chill in the fridge for 30 minutes.
  • Grease a rectangle loose bottom tart tray.
  • Lightly flour a clean work surface. Roll out the pastry into a thin even sheet, large enough to fit the tin. Lay pastry in the tin and press it up the side of baking tray/tin. Trim the edges, leaving about 2 mm excess over the top. Prick the tart base with a fork. Chill in the fridge for a further 20 minutes.
  • Preheat the oven to 170C.
  • Place a piece of baking paper in the tart shell and fill with baking beans or rice.
  • Blind bake in the oven for 20 minutes until light golden. Remove the paper and baking beans or rice and bake for a further 5 minutes. Remove from the oven and allow to cool slightly.


  • Place the juice of 2 lemons and 2 oranges into a sauce pot and cook over medium heat. Allow to simmer until reduced by half, then cool.
  • Once cool, add the zest of 2 lemons and pulp and juice from the granadillas.
  • In a separate bowl, whisk the egg yolks and sugar together. Add cream and mix well.
  • Add lemon granadilla mixture and whisk until well combined.
  • Pass the mixture through a sieve, and carefully fill the tart case. Place tart in the oven and bake for 25-30 minutes, until just about set.
  • Remove from the oven and allow to cool.
  • Once cool, remove from tin and drizzle over fresh granadilla pulp.
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