Granadilla Custard Tart

Passion fruit in America, or granadilla in South Africa.  Either way, what a sinfully delicious fruit.  Since returning from South Africa, I can't stop thinking about all the delicious food and the amazing restaurants in Johannesburg and Cape Town.  This tart is my own creation, with a little bit of this and a little bit of that.  It has the consistency of Gramadoelas' creme caramel in Jo'burg, and its name is more an homage to the delicious treats at the Queen of Tarts in Cape Town's Observatory.

In Virginia, it's too early in the summer to buy fresh passion fruit.  But lucky for me, Whole Foods sells granadilla juice, imported from South Africa.  For the coming months of warm weather, this is a perfect chilled treat.  (It's pretty easy to make, too.)

Let me take this opportunity to introduce you to a South African political post-punk band made famous in Jameson's, a bar in the Johannesburg CBD.  From a live album recorded at Jameson's (and available for purchase at the African Music Store), here's the Cherry-Faced Lurchers' "Do the Lurch."

Ingredients:

--1 c. crushed honey graham crackers

--2 tbsp. unsalted butter

--1 tbsp. fresh lemon juice

--3 tbsp. light brown sugar

--14 oz. sweetened condensed milk

--4 large egg yolks

--1 tsp. vanilla extract

--1/2 c. + 2 tbsp. granadilla juice

--1-2 tbsp. turbinado sugar

Preheat oven to 350 degrees F.

In a food processor, combine the graham crackers, butter, lemon juice, and brown sugar.  Pulse until the mixture starts to pull on the sides.  Place in a 9" pie dish and push along bottom and sides until you've created a graham crust.  Bake for 7-9 minutes at 350 degrees F (don't let the crust start to brown!).  Remove and allow to cool.  Leave the oven heated to 350.

In a medium-sized bowl, whisk together the sweetened condensed milk, egg yolks, vanilla, and granadilla juice until combined.  Pour over graham crust and bake for 15 minutes.  Remove from oven and sprinkle turbinado sugar on top.  Allow to cool, cover, and refrigerate for at least 4 hours before serving.