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Nov 18, 2016 at 08:05PM vs Nov 27, 2016 at 11:25AM
Baked passionfruit tart
Dessertsdesserts Piefruit Fruit pie
<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 &nbsp;plain flour</li> <li>60g (1/3 cup) icing sugar&nbsp;</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&nbsp;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</li> <li>1/2 cup chilled butter, chopped</li> <li>1 egg yolk</li> <li>2 tablespoons chilled water</li> <li>250ml (1 cup) thickened cream</li> <li>100g (1/2 cup) caster 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,&nbsp;and trim any excess. Place in the&nbsp;excess. Place in the fridge for 30 minutes to rest.</p> <p>Preheat oven to 200400&deg;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&deg;C. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.</p>