Happy World Baking Day! I found it difficult to decide what to make to commemorate this day which is probably a sign that I bake way too much. I was stuck because the idea was to “bake brave” and since that is pretty much what I do on this blog I battled to find something challenging enough that wasn’t going to cost me an arm and a leg in ingredients or feed a multitude. I hunted and searched all over and eventually found this recipe for Granadilla Lemon Curd Tart here. I didn’t have fresh lemon juice so I used orange juice instead which lent itself to a sweeter flavour.
Ingredients
- For the shortcrust pastry
- 300g cake flour
- 30g castor sugar
- pinch of salt
- 200g cold butter, cubed
- 2 egg yolks
- 15ml iced water (if needed)
- For the curd:
- 1 medium lemon/orange, juiced (about 80-100ml of juice)
- 115g granadilla pulp
- 125 ml PnP castor sugar
- 80g butter, cut into small blocks
- 2 extra large eggs
- 1 extra large egg yolk
Instructions
- For the crust: Preheat oven to 180 degrees celcius and spray a tart/flan tin or a 12 hole muffin pan with non stick cooking spray. Process the dry ingredients in a food processor before adding small blocks of butter through the the chute at the top. If you don't have a food processor cut the butter into the dry ingredients using 2 knives. When it starts to look like breadcrumbs add egg yolks and mix briefly until it starts to come together into a ball. If it continues to look dry add the water but you might not need it. Remember you are making a shortcrust pastry that you will press into a cake tin rather than roll out so if its a little dry it will make a nice crisp tart base. Chill briefly, especially if you used your hands, so that the butter has a chance to solidify again. If you used the food processor press about half the mixture into a tart tin. If you are making individual tartlets share the dough between the 12 holes of the muffin pan and press down to make a base and sides. Prick with a fork and bake for 20 minutes until golden brown. Remove from the oven and allow to cool. While the base is baking you can start with the curd.
- For the curd: Make a double boiler by taking a small pot and placing 200ml of water inside. Place onto the stove, set to medium heat and place a larger glass bowl on top. Make sure that the water doesn't touch the bottom of the bowl. Place juice, pulp, sugar and butter into the bowl and stir until the sugar and butter has melted. Break eggs into a bowl and beat briefly. Add beat eggs to cooking fruit mixture and stir well for 10 minutes until thickened. The eggs will cook so you don't need to worry about raw egg contamination. You are just cooking it slowly to prevent getting scrambled eggs. Once the curd has thickened remove from heat and set bowl aside to cool. To assemble, place curd filling into cooled tart crust and chill before serving.
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