Granadilla brûlée tartlets – Food & Home Magazine
Preheat the oven to 200°C. To make the pastry, sift together the flour, icing sugar and salt into a food processor.
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Ingredients
- PASTRY
- 180g (1½ cups) cake flour
- 40g ( cup) icing sugar + 45ml
- (3 tbsp) extra
- 3ml salt
- 100g lightly salted butter, chilled and
- cubed + extra, for greasing
- 1 medium egg, separated
- 10ml (2 tsp) ice-cold water
- 4 ripe (wrinkly) granadillas
- juice and finely grated zest
- of 2 large lemons
- 6 medium eggs
- 315g (1½ cups) castor sugar
- 125ml (½ cup) fresh cream
- fresh whipped cream,
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