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Ingredients
- 225 gm Plain white flour, (8oz)
- 1 pch Salt
- 115 gm Butter, chilled and diced (or possibly use 55g (2oz) each of butter and lard) (4oz)
- 2 x Ripe papayas
- 2 piece Waitrose Stem Ginger, plus 10ml (2tsp) of the syrup from the jar Juice from 2 limes
- 55 gm Caster sugar, (2oz)
- 15 ml Water, (1tbsp)
- 30 ml Double cream or possibly coconut cream, (2tbsp)
- 4 x Ripe black figs
Directions
- Place the flour and salt in a bowl. Rub in the fat till the mix resembles breadcrumbs. Add in 45-60ml (3-4tbsp) of chilled water and work the mix 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 min. When cold, turn out the cases and stand on a cake rack.
- Halve the papayas, scoop out and throw away the seeds and spoon the flesh into a food processor.
- Chop the ginger and add in to the papaya with the syrup.
- Pour the lime juice into a saucepan. Add in the sugar and water and heat gently stirring, till the sugar dissolves. Pour into the papaya mix and process till smooth. Add in the cream and process again. Refrigeratetill ready to serve.
- Just before serving, fill the pastry cases with the puree. Cut the figs into quarters and arrange on each tartlet. Serve immediately with cream or possibly coconut cream.
- NOTES : Fresh black figs combined in a tartlet with papaya and stem ginger puree make a sensational dessert. To select a ripe papaya, choose fruit with a mottled green and yellow skin which yields slightly when pressed in the palm of the hand.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 502 | |
| Calories from Fat 225 | 45% |
| Total Fat 25.63g | 32% |
| Saturated Fat 15.84g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 212mg | 9% |
| Potassium 453mg | 13% |
| Total Carbs 62.7g | 17% |
| Dietary Fiber 4.8g | 16% |
| Sugars 14.24g | 9% |
| Protein 7.25g | 12% |
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