WHAT YOU NEED CHOCOLATE GANACHE
200ml fresh cream
100g good-quality white chocolate, chopped pinch salt
1 x 200g packet Bakers
75g butter, melted
385g full-cream sweetened condensed milk
125ml (½ cup) lemon juice
1 x 250g tub plain full-cream cream cheese, at room temperature
2 x 110g tins granadilla pulp
HOW TO DO IT
1 For the chocolate ganache, heat the fresh cream in a saucepan over medium-high heat and, as it starts to boil, scatter the white chocolate on top. Stir the creamy chocolate mixture until all of the chocolate has melted. Mix in the salt and refrigerate in a medium bowl, 3 – 4 hours, until completely chilled.
2 While the chocolate ganache is chilling, make the tart crust by placing the biscuits in a food processor and blitzing them; alternatively, crush them with a rolling pin until they are fine. Transfer to a bowl and add the melted butter.
3 Press the biscuit-crust mixture firmly into a 23cm-diameter greased pie dish, making sure the crust goes up the sides. Place in the fridge, 30 minutes.
4 For the filling, mix the condensed milk and lemon juice together, and set aside to thicken, 20 minutes. Mix the cream cheese until smooth, add 1 of the granadilla pulp tins and incorporate well. Combine the cream cheese and granad