We have served this shortcake on the beautiful platters and plates from Sthal. Click here to view.

(Serves 12)

METHOD
Spray with baking spray a fluted 23cm pie tin with removable base. Place butter, sugar, flour and cornflour into a food processor and process mixture until it resembles breadcrumbs. Mix the egg and cream together. Add to flour mixture and blend until mixture forms a ball. Remove from the processor and mix together gently until smooth.
Divide into 2 and rest in the fridge for 30 minutes.
 
Roll out 1 piece of dough and line tart tin. Place feijoa into the base and sprinkle with ginger and orange zest then drizzle with honey.
 
Roll out second dough and cover the feijoas. Seal around the edges and press with a fork. Brush lightly with water and sprinkle with castor sugar. Bake at 180C for 50-60 minutes or until pastry is cooked and lightly browned.