GRANADILLA FRIDGE TART WITH
WHITE CHOCOLATE GANACHE
Serves 8 EASY 30 mins + 4 hrs, to chill
WHAT YOU NEED
CHOCOLATE GANACHE
200ml fresh cream
100g good-quality white
chocolate, chopped
pinch salt
CRUST
1 x 200g packet Bakers
Tennis Biscuits
75g butter, melted
FILLING
385g full-cream sweetened
condensed milk
125ml (½ cup) lemon juice
1 x 250g tub plain full-cream
cream cheese, at room temperature
2 x 110g tins granadilla pulp
HOW TO DO IT
1 For the chocolate ganache, heat the
fresh cream in a saucepan over medium-
high heat and, as it starts to boil, scatter
the white chocolate on top. Stir the
creamy chocolate mixture until all of the
chocolate has melted. Mix in the salt and
refrigerate in a medium bowl, 3 – 4 hours,
until completely chilled.
2 While the chocolate ganache is chilling,
make the tart crust by placing the biscuits
in a food processor and blitzing them;
alternatively, crush them with a rolling pin
until they are fine. Transfer to a bowl and
add the melted butter.
3 Press the biscuit-crust mixture firmly
into a 23cm-diameter greased pie dish,
making sure the crust goes up the sides.
Place in the fridge, 30 minutes.
4 For the filling, mix the condensed milk
and lemon juice together, and set aside to
thicken, 20 minutes. Mix the cream cheese
until smooth, add 1 of the granadilla pulp
tins and incorporate well. Combine the
cream cheese and granadilla pulp mix with
the condensed milk mixture, and carefully
spoon into the pie crust. Place in the fridge
to set until the chocolate ganache (already
in the fridge) has cooled down completely.
5 Once the chocolate ganache has cooled
down, beat with an electric mixer until
firm and spread over the granadilla filling.
Spoon over the remaining granadilla pulp
tin and serve.
cover
RE recipe
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