(10-12 portions)

  • 280 g (500 ml) cake flour
  • 155 g butter
  • 30 ml caster sugar
  • 30 ml water
  • 250 ml reduced-fat cream
  • 250 g crème fraîche
  • 4 x 100 g slab white chocolate, roughly chopped
  • 115 g granadilla pulp
  • pulp of another 4 granadillas

Heat oven to 180°C. In a food processor, process flour, butter and sugar until the mixture has the texture of fine breadcrumbs. Add water and process until dough comes together. Wrap in clingwrap and place in refrigerator for 20 minutes. Sprinkle a surface with flour and roll out cold dough to a thickness of about 3 mm. Spray a bread pan of about 30 x 15 cm with non-stick spray. Cut baking paper into long strips and place in pan lengthwise - it should stick out over the edges. Line pan with rolled-out dough. Place in refrigerator and allow to rest until very cold. Cut another piece of baking paper and spray with non-stick spray. Place in lined pan with sprayed side directly on the dough. Fill to the top with raw rice or beans. Place in hot oven and bake for 10 minutes. Carefully remove baking paper and rice. Return crust to the oven for 5 minutes, or until golden brown. Allow to cool. Mix cream and crème fraîche until smooth. Place in a medium-sized pot and bring to the boil. Add chopped chocolate and stir until smooth. Stir in granadilla pulp. Pour into cooled crust and refrigerate until set (about 1 hour). Lift tart from pan carefully, using the overhanging strips of paper. Pull strips from under tart. Spoon pulp from 4 granadillas over the top.