INGREDIENTS

INSTRUCTIONS

THE SHORTCRUST PASTRY
THE FILLING
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 190ºC,
375ºF, 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.
Converted by MC_Buster.
NOTES : Fresh black figs combined in a tartlet with papaya and stem ginger
pur.e make a sensational dessert. To select a ripe papaya, choose fruit
with a mottled green and yellow skin that yields slightly when pressed in
the palm of the hand.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”