Granadilla Fridge Tart

Makes 1 tart

Prep time: 10 minutes

Cooking time 15 minutes + cooling

200g tennis biscuits, crushed

125g (135ml) butter, melted

500ml milk

100ml sugar

1 egg

45ml cornflour

45ml cake flour

120ml granadilla pulp

45g butter

10ml vanilla essence

1 Mix together the crushed tennis biscuits and melted butter. Press the mixture into a 22cm diameter tart case and refrigerate while you make the filling.

2 Pour the milk into a saucepan and bring to the boil. Meanwhile, whisk together the sugar, egg, cornflour, cake flour and half the granadilla pulp. Whisk this mixture into the milk.

3 Lower the heat and whisk until very thick. Stir in the butter and vanilla essence and pour into the prepared tart case. Refrigerate until set. Pour the remaining granadilla pulp over the tart before serving.

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