- 1 packet shop bought short crust pastry
- Flour for dusting
- 75g unsalted butter
- 9 granadillas, seed and pulp of 4; 5 for juice, sieved
- 2 extra large free range eggs
- 2 extra large free range egg yolks
- 100g caster sugar
- 3 egg whites
- 75g caster sugar
Preheat oven to 180 ºC. Grease your muffin tray.Roll the pastry out onto a dusted surface. Using a circle cutter cut out your pastry and place the disks into your greased muffin tray. Place in the freezer for 5 min to chill. Place in oven and bake blind for 15-20 min. Set aside and let cool.
Add the sugar and butter to a sauce and melt over a medium heat.
Whisk the whole eggs and the egg yolks. Add the seed and pulp of 4 granadillas and the sieved juice and whisk. Slowly add the egg mixture to the butter and sugar and stir over a low heat until it coats the back of a spoon. Cool and pour into the pastry cases and chill for 20min.
Preheat oven to 230 ºC. Whisk the egg whites until stiff peaks. Gradually add the sugar, a tablespoon at a time. Spoon the meringue mixture onto the chilled tartlets and bake for 2-3min.
Recipe by Diane Heierli • Photography C&D Heierli