Chocolate and Granadilla Tart #sweettooth
I had a bag of granadillas just begging to be made into something beautiful. I decided on a granadilla curd and that made me think of this spin on a lemon meringue tart. ☺️
I initially wanted to do a chocolate shortcrust pastry for the base, but cooked this for a dinner party I was hosting and wanted to do something more time efficient, so the cookie crust worked really well. Might try something a little less sweet next time.
The meringue recipe can easily be doubled if you want to cover the entire tart with meringue.
It helps to do the curd a day or at least a few hours before assembling the tart so it can cool down.
Chocolate and Granadilla Tart #sweettooth
I had a bag of granadillas just begging to be made into something beautiful. I decided on a granadilla curd and that made me think of this spin on a lemon meringue tart. ☺️
I initially wanted to do a chocolate shortcrust pastry for the base, but cooked this for a dinner party I was hosting and wanted to do something more time efficient, so the cookie crust worked really well. Might try something a little less sweet next time.
The meringue recipe can easily be doubled if you want to cover the entire tart with meringue.
It helps to do the curd a day or at least a few hours before assembling the tart so it can cool down.
Cooking Instructions
- 1
For the Granadilla curd: Pulse granadilla pulp in a blender for a few seconds and strain through a fine sieve to remove the seeds. You will end up with about 1 cup of juice.
- 2
Whisk eggs, egg yolks and sugar together.
- 3
Melt butter over low heat. When melted, add granadilla juice and egg mixture and gently stir over low heat until it thickens.
- 4
Place curd in a jar and keep in fridge until ready to use.
- 5
For the Oreo cookie crust: Preheat oven to 180 celcius. Place cookies in a food processor and pulse until it turns into a fine crumb. (alternatively place cookies in a zip loc bag and bash with a rolling pin 😂)
- 6
Melt butter in the microwave and add to cookie crumbs. Pulse until combined.
- 7
Add crumb mix to greased loose bottom tart shells. Make sure to press crumbs together tightly so that it does not fall apart. Bake for 10 minutes.
- 8
For the meringue: add sugar and water to small saucepan and heat until about 110 degrees celcius.
- 9
Using an electric mixer, mix egg whites and cream of tartar until it forms soft peaks.
- 10
Continue mixing and slowly add sugar syrup. Mix on high speed until stiff peaks form. Add meringue to piping bag fitted with a round tip.
- 11
Assembling: fill tart shells with granadilla curd. Pipe meringue onto curd.
- 12
Brown meringue using a blowtorch or placing tarts under grill for about 3 minutes, rotating every now and then to prevent burning.
- 13
Garnish with a few edible flowers. Serve with a scoop of vanilla ice cream and enjoy 🥰☺️
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