Passion fruit tart with fresh raspberries
This is an exotic twist on the classic Tart au citron, the addition of passion fruit adds a wonderful tangy tropical flavor
Yield (serves): 8
Prep time: 30 minutes
Cooking time: 40 minutes
1 pound (450 g) pack dessert pastry
9 passion fruits
1 cup (200 g) white sugar
Juice and zest from one lime
6 free range egg yolks
2/3 cup (150 ml) Heavy/double cream
1 ½ cups (200 g) Fresh raspberries
Whipped cream to garnish
1. Preheat the oven to 180°C/350F
2. Roll out the pastry and use it to line a 9 inch tart ring
3. Line the tart with baking parchment and baking beans, then bake for 15 minutes
4. Remove the parchment and bake for a further 5 to 10 minutes until golden
5. Remove from the oven and reduce the temperature to 140°C/275F
6. While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice.
7. Beat the sugar and yolks together until pale, and then beat in the cream and fruit juice. Carefully pour the custard into the tart case, and then bake for 40 minutes, until set with a very slight wobble.
8. Remove the tart from the oven, then leave to cool completely.
9. To serve, decorate the tart with whipped cream, fresh raspberries and a dusting of icing sugar.
Glaze the top of the passion fruit tart with a dusting of icing/confectioners’ sugar and a chef’s blow torch for that extra special touch
Try making a lemon tart by adding the juice of two lemons and zest of one lemon at stage 6 rather than the passion fruit and lime.
Classic Wine: Loire Anjou Saumur Coteaux du Layon Chenin Blanc grape.
New World: Late harvest Muscat, Riesling, Gewurztraminer (Australia, USA, Chile)