Granadilla curd flavoured cheesecake tartlets for dessert or afternoon tea

Ingredients

• Granadilla Curd
• 1 x 240 g Rhodes Quality Granadilla Pulp Cup
• 125 g butter, melted
• 80 ml sugar
• 4 whole eggs
• 2 egg yolks
• Cheesecake filling
• 150 g cream cheese, softened
• 5 ml (1tsp) vanilla essence
• 250 ml (1 cup) granadilla curd
• 125 ml (½ cup) cream, whipped
• 10 store bought pastry cases

Method

1. To make the granadilla curd, place the Rhodes Quality Granadilla Pulp into a heat proof bowl along with the butter and the sugar.
2. Add the whole eggs and the egg yolks.
3. Whisk well to mix.
4. Place the bowl over a saucepan of simmering water.
5. Stir continuously until the mixture begins to thicken.
6. Switch to a whisk and continue to whisk over the low heat until the curd is thick and glossy.
7. Transfer to a clean jar, cool and refrigerate overnight.
8. In a large bowl, beat the cream cheese until smooth.
9. Add the vanilla essence and the granadilla curd and fold until well blended.
10. Fold in the cream.
11. Spoon the granadilla cheesecake mixture into the pastry cases.
12. Decorate as desired and refrigerate until serving.

Serving

Makes 12 small

Cooking Times

Prep Time: 20 minutes Cooking Times: 10  minutes