\n

For those who enjoy fresh, zesty flavours, this one\u2019s a real treat. This passion fruit mazurek is baked in a tart tin and filled with a beautifully tangy, creamy filling bursting with tropical character. It\u2019s a slightly more modern take on the traditional Polish Easter mazurek, yet it still feels perfectly festive. Its vibrant colour and exotic aroma make it instantly eye-catching, and the best part is how surprisingly simple it is to prepare. The overall flavour is fragrant, gently citrusy and not overly sweet. I like to keep the decoration minimal \u2014 a few delicate edible flowers such as pansies are more than enough. Highly recommended\u2026 though be warned, it\u2019s very hard to stop at just one slice…\u00a0<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust base:<\/span><\/p>\n

\n
• 190 g plain flour<\/li>\n
• 50 g icing sugar<\/li>\n
• 135 g cold butter<\/li>\n
• 3 large egg yolks<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Sift the flour into a bowl, add the cold butter and cut it in with a knife until the mixture resembles coarse crumbs. Add the egg yolks, icing sugar and salt, then quickly bring everything together into a dough (you can also use a food processor and pulse until a smooth dough forms). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for 1 hour.<\/p>\n

  Grease a 25 cm tart tin with butter and dust lightly with flour, tapping out any excess. Roll out the chilled pastry and line the tin. Chill again for a further 60 minutes. Just before baking, prick the base all over with a fork.<\/p>\n

  Bake at 180\u00b0C for about 20\u201322 minutes, or until lightly golden. Remove from the oven and leave to cool completely.<\/p>\n

  Ingredients for the passion fruit filling:<\/span><\/p>\n

  \n
  • 250 g white chocolate, finely chopped<\/li>\n
  • 150 g passion fruit pur\u00e9e<\/li>\n
  • 150 ml double cream<\/li>\n<\/ul>\n

    Place all the ingredients in a small saucepan. Heat gently, stirring frequently, until the chocolate has melted and everything comes together into a smooth, glossy mixture. Remove from the heat and leave to cool slightly until it begins to thicken. Pour the thickening filling over the cooled base. Chill in the fridge until fully set.<\/p>\n

    Store the mazurek in the refrigerator. Decorate as you like just before serving.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    For those who enjoy fresh, zesty flavours, this one\u2019s a real treat. This passion fruit mazurek is baked in a tart tin and filled with a beautifully tangy, creamy filling bursting with tropical character. It\u2019s a slightly more modern take on the traditional Polish Easter <\/p>\n","protected":false},"author":1,"featured_media":13808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,35],"tags":[96,104,113,99],"duration":[],"tag_group":[],"class_list":["post-13806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","category-tarts-and-tartlets","tag-chocolate","tag-double-cream","tag-egg-yolks","tag-passion-fruit"],"acf":[],"yoast_head":"\n