eMom Recipe Wiki | Baked passionfruit tart

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.


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