A Sweet Safari: Lemon and Granadilla Tart


Freedom Nxele


With summertime heating up in the southern hemisphere we are looking at some of the cooler, delightfully indulgent items on our food menus. We asked Freedom Nxele, Premier Chef Trainer at our Wilderness Botswana camps, to share a few of his sweet summer treats.


Let’s start with the first recipe that caught our eye….


The Lemon and Granadilla Tart




250 grams plain flour

125 grams cold unsalted butter

75 grams icing sugar, plus extra for dusting

3 egg yolks

3 tbsp water


5 eggs

150 grams caster sugar

90 ml lemon juice

2 tbsp finely grated lemon zest

150 ml double cream




1. To make pastry, process flour, butter and icing sugar in a food processor until mixture resembles coarse breadcrumbs. Add egg yolks one at a time then gradually add 1-3 tablespoons water until pastry comes together. Turn onto a lightly-floured surface then knead for 30 seconds. Cover in plastic wrap and refrigerate for 30 minutes. Roll out pastry onto a lightly-floured surface and line a 24 cm round flan tin with a removable base, trimming excess pastry with a sharp knife. Prick base with a fork and refrigerate for 30 minutes.


Preheat oven to 160°C. Line pastry with baking paper and fill with dried beans or rice. Place tin on an oven tray and bake at 160°C for 10 minutes then remove paper and beans and bake for another 15 minutes until pastry is dry and golden brown.


2. Place eggs, sugar, lemon juice and rind in a bowl and whisk to combine, then whisk in cream. Heat lemon mixture in a saucepan over a medium heat for 5 minutes or until warm, then pour into prepared pastry case and bake at 160°C for 25 minutes or until just firm.


Cool tart for 1 hour, then serve dusted with icing sugar.

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