-THE SHORTCRUST PASTRY-
225 g Plain white flour; (8oz)
1 pn Salt
115 g Butter; chilled and diced
; (or use 55g (2oz)
; each of butter and
; lard) (4oz)
-THE FILLING-
2 Ripe papayas
2 Pieces Waitrose Stem Ginger;
-plus 10ml (2tsp) of
; the syrup from the
; jar
Juice from 2 limes
55 g Caster sugar; (2oz)
15 ml Water; (1tbsp)
30 ml Double cream or coconut
-cream; (2tbsp)
4 Ripe black figs
Place the flour and salt in a bowl. Rub in the fat until the mixture
resembles breadcrumbs. Add 45-60ml (3-4tbsp) of chilled water and work the
mixture into a ball.
Butter 4 mini flan tins. Gently knead the pastry on a floured surface. Roll
out and line the tins, then chill.
Prick the pastry bases with a fork and bake in a preheated oven 190?C,
375?F, gas mark 5 for 20 minutes. When cool, turn out the cases and stand
on a cake rack.
Halve the papayas, scoop out and discard the seeds and spoon the flesh into
a food processor.
Chop the ginger and add to the papaya with the syrup.
Pour the lime juice into a saucepan. Add the sugar and water and heat
gently stirring, until the sugar dissolves. Pour into the papaya mixture
and process until smooth. Add the cream and process again. Chill until
ready to serve.
Just before serving, fill the pastry cases with the pur?e. Cut the figs
into quarters and arrange on each tartlet. Serve immediately with cream or
coconut cream.
Yields
4 servings