Lemon and Passion Fruit Tart with Crème Fraiche - by Constantijn Hahndiek
- Fairmont Zimbali Resort
- 375g Digestive Biscuits
- 150g Melted Butter
- 9 Eggs
- 375g Castor Sugar
- 150ml Lemon Juice
- 250ml Single Cream
- 2 Juicy Granadillas
- Raspberry or Strawberry Jam - optional*
- 60 Minutes
- Preheat your oven to 100 degrees Celsius.
- Butter and line a 23cm loose-bottomed tin with baking parchment. Place 375g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Tip into a bowl and add 150g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base and along the sides to create an even layer. Compact it tightly – if you feel your crumbs need a little more butter to stick don’t be shy.
- For the filling, combine 9 whole eggs, 375g castor sugar, 150ml lemon juice, 250ml single cream and the insides of two juicy granadillas with a whisk.
- Place your filling in a non-stick pot and, on a very low heat and without turning your back for a second, slowly mix with a rubber spatula, stirring on the bottom of the pan to and fro to warm your filling until it begins to thicken. Remove from the heat before any boiling occurs and the mixture coats the back of a spoon.
- To assemble reserve 50ml of your mixture. Place your baking tin in the oven and fill the cavity. Add enough melted raspberry or strawberry jam to the reserved 50ml of mixture for a bright red colour and, using a tablespoon and without moving the baking tin from this point on spoon round, red blobs around the top of the tart decoratively.
- Using a toothpick or skewer lightly insert the point of the toothpick into the filling just above the red blob and pull a nice red pattern along the top.
- Bake for 30 – 40 minutes until the tart is just firm in the middle and refrigerate until serving.
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