What to do when your entire garden is filled with granadillas (passion fruit)? Why, make granadilla tart, of course.

At this particular time of the year, the garden is full of big, sweet granadillas that have dropped from the vines. The granadillas that the monkeys don’t get their hands on are swooped up by my dad, who makes vast quantities of a refreshing granadilla drink. What’s left after that becomes a yummy addition to breakfast, or, better yet, some sort of granadilla pudding.

This granadilla tart is a new invention of mine. Trust me, it turned out a whole lot better than the acidic granadilla cake I tried out a few years back. A whole lot better.

So what does it consist of?

1. The bottom layer is an easy-peasy crust made by combining South African digestive biscuits (I think graham crackers are a similar alternative, not that I’ve ever tasted them) with a smidgen of butter.
2. The middle layer is a rich egg custard that tastes a little bit like milk tart. It’s inspired by eclair filling, so that should tell you it’s pretty yummy.
3. The top layer is where the granadilla comes in. This is a combo of yoghurt and granadilla, made to set with a bit of gelatine.

Let’s take a closer look at these different layers.

How to Make the Granadilla Tart

Layer 1: The Biscuit Layer

For this layer, you pulse together digestive biscuits and melted butter in a food processor until the mixture resembles fine crumbs. If you can’t get your hands on digestive biscuits, I think graham crackers, or any other plain biscuit, are a good alternative.

Now, press these crumbs into an even layer at the bottom of a medium-sized dish using the back of a spoon.

Lastly, pop the dish into the fridge.

Layer 2: The Custard Layer

Start by heating the milk up on the stovetop.

In a medium-sized bowl (like a cereal-sized one), stir together the sugar, salt, cornflour, vanilla essence, and egg yolks. The cornflour and egg yolks will ensure that the custard becomes nice and thick and then sets in the fridge.

When the milk is steaming and hot, but hasn’t quite boiled yet, pour about half of the milk into the bowl whilst stirring energetically.

Next, pour the entire mixture back into the pot, and stir continuously for a few minutes (I like to use a whisk), until it’s thick and begins to bubble. The bubbles will be slow, lazy ‘plops’.

Now, pour this custard into the dish on top of the biscuit layer. Allow this to cool, then pop it back into the fridge.

Layer 3: Granadilla & Yoghurt Layer

Granadilla and yoghurt is an award-winning breakfast combo, so this layer is delicious, full stop.

To make this layer, boil the granadilla pulp and sugar together, then immediately remove from the heat. Stir in the gelatine and then leave this mixture to cool.

Once cool, you can stir in the yoghurt.

Finally, spread this mixture evenly over the custard layer. Refrigerate overnight, or at least for 4-6 hours. I mean, it’s totally edible after only a couple of hours (I tried it) but it won’t have set properly yet. If you give it some patience, you’ll be able to get nice, neat slices from it.

Last tip, eat as quickly as possible. It’s best fresh but lasts about three days in the fridge.

Print Recipe

Granadilla Tart

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Dessert

Serves: 1 medium-sized tart

Prep Time: 1 hour (plus time in fridge) – Cooking Time: - – Total Time: 1 hour (plus time in fridge)

This granadilla tart sets in the fridge and is the perfect creamy balance between sweet and tart.

Ingredients

• Layer 1: Biscuit Layer
• 9 plain digestive biscuits* (100g)
• 2T melted butter
• Layer 2: Custard Layer
• 2 cups milk
• 3T sugar
• pinch salt
• 4½ T cornflour
• ½ tsp vanilla essence
• 4 egg yolks
• Layer 3: Granadilla & Yoghurt Layer
• 1 cup fresh granadilla pulp
• 2T sugar
• 1⅓ tsp gelatin powder
• 1 cup plain yoghurt

Instructions

Layer 1: Biscuit Layer

1

Pulse together the biscuits and melted butter in a food processor until the mixture resembles fine crumbs. Press these crumbs into an even layer at the bottom of a medium-sized dish and refrigerate.

Layer 2: Custard Layer

2

Begin to heat the milk up on the stovetop. In a bowl, stir together the sugar, salt, cornflour, vanilla essence, and egg yolks.

3

When the milk is steaming and hot, but hasn’t quite boiled yet, pour about half of the milk into the bowl whilst stirring energetically. Then, pour the entire mixture back into the pot, and stir continuously for a few minutes, until it’s thick and begins to bubble. Pour this custard into the dish on top of the biscuit layer, allow it to cool, then refrigerate.

Layer 3: Granadilla & Yoghurt Layer

4

Bring the granadilla pulp and sugar to the boil, then immediately remove from the heat. Stir in the gelatine and leave this mixture to cool. Once cool, stir in the yoghurt and spread it over the custard layer. Refrigerate overnight, or at least for 4-6 hours.

Notes

Best fresh. Lasts, refridgerated, for about three days. *If you can't get your hands on plain digestive biscuits, use any other plain biscuits