60
INGREDIENTS
For the crust
- 1 packet digestive biscuits (300g)
- 1 – 2 tablespoons brown or white sugar
- ½ cup butter – melted
For the filling
- 1 can condensed milk (385g)
- 5 egg yolks
- 2 tubs granadilla pulp (1 cup)
For the garnish
- edible flowers
- 1 tub granadilla pulp (½ cup)
METHOD
- First, preheat your oven to 180°C and crush the digestive biscuits in a bowl.
- Next, add the sugar and butter to your crushed biscuits. Mix it all together till it’s properly incorporated.
- Grease your pie or tart tin before lining the pan with your biscuit mix.
- Use a spoon to press down the edges and ensure they’re all levelled. If the biscuit mixture is not holding together and still seems a bit crumbly, you can add a bit more melted butter.
- Pop your tart tin into the oven and bake for 10 – 15 minutes. Once your base is done, remove it from the oven and leave it to cool.
- While your base is in the oven (or if it’s cooling, leave the oven turned on), make your filling. Whisk together your condensed milk, egg yolks, and granadilla pulp. You can strain out the seeds from the mix if you’d like a smooth filling. I left them in because I like it that way.
- Pour the filling into the pan, spreading it over your biscuit base evenly, then place it back into the oven for 20 – 25 minutes.
- You’ll know it’s done when the tart has set but it’s a bit jiggly when you move it. Once it’s done, remove it from the oven and let it cool down for a few hours before carefully removing it from the tart pan.
- If you’re planning on serving it later in the day, go ahead and garnish it before leaving it to chill in the fridge. However, if you’re serving it the next day, let it chill in the fridge overnight before you garnish it and serve. To decorate it, top it with some more granadilla pulp and edible flowers; you may serve it with whipped cream for extra sweetness.