Ingredients
Pastry:
200g flour, plus extra for rolling
75g icing sugar
150g butter, chilled and cubed
2 egg yolks
Filling:
2 lemons
2 small oranges
4 granadillas
6 egg yolks
250g castor sugar
150ml cream
2 granadillas for garnishing
Method
Pastry:
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.
Filling:
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.
