Granadilla Tart

1. 1
   Step 1:

   Place flour, sugar, salt and butter into a food processor and whizz on high till the mixture resembles crumbs.

2. 2
   Step 2:

   Turn processor onto low setting and add one egg yolk at a time, until the dough comes together.

3. 3
   Step 3:

   Place dough onto a sheet of cling wrap and wrap. Refrigerate for at least 30 Minutes.

4. 4
   Step 4:

   Preheat oven to 190ºC and grease a muffin pan.

5. 5
   Step 5:

   Roll out pastry between two sheets of baking paper, cut rounds of pastry.

6. 6
   Step 6:

   Press a round of pastry into each tart tin. Prick dough with a fork.

7. 7
   Step 7:

   Bake for 12 to 15 Minutes until golden brown.

8. 8
   Step 8:

   Allow to cool for 5 Minutes in the trays and then transfer to a cooling rack.

Granadilla Curd (Filling)

1. 9
   Step 9:

   Remove seeds from 11 granadillas and strain to remove pips, keep juice (about 200ml)

2. 10
   Step 10:

   Beat eggs and sugar together.

3. 11
   Step 11:

   Melt butter over a low heat. When butter is melted, add rest of ingredients and continue to stir until thickened.

4. 12
   Step 12:

   Remove from heat and add last granadilla with seeds.

5. 13
   Step 13:

   Allow to cool before filling tart cases.

Meringue Topping

1. 14
   Step 14:

   Beat egg whites until soft peak.

2. 15
   Step 15:

   Beat on low speed while adding castor sugar, one table spoon at a time and beating well between additions.

3. 16
   Step 16:

   Spoon meringue onto tart filling and bake at 160°C until meringue is lightly toasted.