Tomorrow morning at 06h50, I’ll be making a granadilla curd & mascarpone tart in association with Sasko Flour live on Expresso Breakfast Show, SABC3.
Making pie pastry for sweet tarts shouldn’t be a challenge. It is really easy, and the smell and taste of golden, freshly baked pastry is simply superb. Even better if you have a food processor: it will do all of the work, and will cut your preparation time in half.
This blind-baked vanilla pastry shell is filled with a layer of mascarpone cheese and topped with a deliciously zesty granadilla curd. It is sweet and tangy, yet creamy at the same time. A perfect tea-time treat for anytime of year!
Ingredients for pastry: (Makes 1 large tart to serve 12)
- 600 ml (300 g) Sasko Cake Flour
- 30 ml (25 g) castor sugar
- seeds of ½ vanilla pod, scraped out
- 200 g butter
- 2 egg yolks
- 45 ml water
Ingredients for granadilla curd:
- 4 eggs
- 2 egg yolks
- 250 ml (220 g) castor sugar
- 200 ml granadilla pulp (from approx 12 granadillas)
- juice of 1/2 lemon (or 1 small lemon)
- 100 g butter, cut into cubes
- 1 (200 ml) tub mascarpone
- Pre-heat oven to 200 C.
- In a large bowl, sift the flour and mix in the castor sugar and vanilla seeds. Cut the butter into cubes and rub into the flour (or process in a food processor) until it resembles fine breadcrumbs .
- Add the egg yolks and water, then bring together with your hands to form a soft dough. Add a tablespoon of water if you need to. (Or process in a food processor untill the dough just comes together in a ball.)
- Wrap the pastry with clingfilm, then chill in the fridge for 30 minutes.
- Roll out and line a 29 cm tart tin.
- Bake the pastry blind* for 12 minutes, then remove the baking paper and beans and bake for another 5-8 minutes until golden and cooked through.
- For the curd: place the eggs, egg yolks and sugar in a small saucepan. Whisk until well combined then add the granadilla pulp, lemon juice & butter.
- Stir continuously over moderate heat until thickened enough to coat a spoon.
- Remove from heat and allow to cool.
- Once the base has cooled, spread over the mascarpone. Pour the granadilla over and spread evenly. Allow to chill slightly before serving.
*To bake pastry blind:
After lining the tart tin with pastry, tear a sheet of baking paper just larger than the tart tin. Press into the pastry, then pour over baking beans (from specialist cook shops) or fill with normal dry rice/beans. This makes sure the pastry cooks before the filling is added, and does not puff up and rise in the oven. Keep the used rice/beans in an airtight container as they can be used multiple times.
TIP: Buy your favourite fruit curd ready-made from your local supermarket.
(Recipe courtesy of Sasko Flour)