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Nov 27, 2016 at 11:25AM vs Nov 27, 2016 at 11:27AM
Baked passionfruit tart
<p>Why wait until summer? Bring tropical fruit flavour to your afternoon with this baked passionfruit tart.</p>
<p>Prep time: PT30M</p>
<p>Cook time: PT55M</p>
<p>Yield: 8</p>
<ul>
<li>1 cup plain flour</li>
<li>60g (1/3 cup) icing sugar </li>
<li>1/2 cup chilled butter, chopped</li>
<li>1 egg yolk</li>
<li>2 tablespoons chilled water</li>
<li>250ml (1 cup) whipping cream</li>
<li>100g (1/2 cup) caster sugar (or regular sugar)</li>
<li>4 eggs</li>
<li>160ml (2/3 cup) passionfruit pulp</li>
</ul>
<p>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.</p>
<p>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 min</p>
<p>Cook time: 55 min</p>
<p>Yield: 8</p>
<ul>
<li>1 cup plain flour</li>
<li>60g (1/3 cup) icing sugar </li>
<li>1/2 cup chilled butter, chopped</li>
<li>1 egg yolk</li>
<li>2 tablespoons chilled water</li>
<li>250ml (1 cup) whipping cream</li>
<li>100g (1/2 cup) caster sugar (or regular sugar)</li>
<li>4 eggs</li>
<li>160ml (2/3 cup) passionfruit pulp</li>
</ul>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>Meanwhile, whisk the cream, caster sugar and eggs in a medium bowl. Stir in the passionfruit pulp.</p>
<p>Reduce oven to 160°C. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.</p>