You need a sweet tooth for this dessert, but once you take a bite, you won’t be able to stop!
Serves: 6
Preparation time: 20 minutes
Cooking time: 20 minutes
Air-fryer temperature: 170 ºC
- 250 ml crushed Tennis biscuits
- 80 ml melted butter
- 1 x 115 g tin granadilla pulp
- 60 ml lemon or lime juice
- 1 x 385 g tin condensed milk
- 4 large egg yolks, lightly whisked
- Fresh granadilla pulp, to garnish
- 250 ml cream, whipped
1 Preheat the air fryer to 170 ºC. Mix the biscuits and melted butter together and press into the base of a 20-cm tart tin or ovenproof container that will fit into your air-fryer.
2 Add the granadilla pulp and lemon juice to the condensed milk. Stir in the egg yolks.
3 Pour the mixture into the tart tin. Bake in the air-fryer for 18-20 minutes or until the filling has set. Remove from the air-fryer and leave to cool.
4 Garnish with fresh granadilla pulp and serve topped with a dollop of whipped cream.
ALSO READ: Succulent air-fryer beef and lentil koftas with tzatziki
This is an extract taken from 30-Minute South African Air-Fryer Cookbook by Louisa Holst, published by Human & Rousseau and retailing for R380.00.
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