Granadilla brûlée tart

Lightly grease an oblong tart tin.

For the pastry, rapidly combine the butter, sugar and egg yolks in a food processor. Add the flour and salt and work to a paste. Rest the dough in the fridge for 1 hour. Once rested, roll the dough out thinly, line the tart tin and let it rest.

For the filling, combine the eggs and egg yolks in a food processor. Add the sugar and pulse a few times to dissolve the sugar.

Preheat the oven to 120°C.

Melt the butter and mascarpone together and add to the mixture. Pulse again until just combined. Add the lemon juice, strain the mixture through a fine sieve and add the granadilla pulp.

Line the pastry case with greaseproof paper and bake blind with beans until golden and crisp, about 15 minutes. Discard the paper and beans.

Let the pastry case cool, add the filling, and bake until set, about 45 minutes. Remove the tart from the oven and let it cool completely before storing it in the fridge.

Just before serving, dust the tart with an even layer of castor sugar and caramelise the top of the tart with a blowtorch.