Baked passionfruit tart
Why wait until summer? Bring tropical fruit flavour to your afternoon with this baked passionfruit tart.
Prep time: 30 min
Cook time: 55 min
Yield: 8
- 1 cup plain flour
- 60g (1/3 cup) icing sugar
- 1/2 cup chilled butter, chopped
- 1 egg yolk
- 2 tablespoons chilled water
- 250ml (1 cup) whipping cream
- 100g (1/2 cup) caster sugar (or regular sugar)
- 4 eggs
- 160ml (2/3 cup) passionfruit pulp
Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.
Roll out the pastry on a floured surface to a 4mm-thick disc. Line a 3.5cm-deep, 22cm (base measurement) fluted tart tin, with removable base, with the pastry. Leave a margin to allow for shrinkage of the pastry during baking, and trim the excess. Place in the fridge for 30 minutes to rest.
Preheat oven to 400°C. Place tin on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until crisp and light golden.
Meanwhile, whisk the cream, caster sugar and eggs in a medium bowl. Stir in the passionfruit pulp.
Reduce oven to 320°F. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.