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Passion fruit tart is an even better version of lemon tart! Exotic flavours that you are sure to love. Easy to prepare, with the best homemade shortcrust pastry base. Passion fruit tart is refreshing and fresh, beautifully yellow and wonderfully spring-like, despite the weather outside ;).<\/em><\/p>\n<\/blockquote>\n

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

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• 195 g plain flour<\/li>\n
• 115 g butter, cold and cut into cubes<\/li>\n
• 1 egg yolk<\/li>\n
• 2 tbsp icing sugar<\/li>\n
• 1 tbsp cold water<\/li>\n<\/ul>\n

  Sift the flour, add the butter and quickly chop together with a knife until the dough resembles crumble. Add the egg yolk, sugar and cold water and quickly knead (you can also make the dough in a food processor). Shape the dough into a ball, wrap in cling film and chill in the fridge for at least 30 minutes.<\/p>\n

  Remove the dough from the fridge, roll it out and then transfer it to a tart tin. Use it to line a 25 cm tart tin, preferably with a removable base, or a 20 x 26 cm rectangular tin, previously greased with butter and dusted with plain flour. Trim and smooth the edges, then prick the base all over with a fork.<\/p>\n

  Line the pastry with baking paper, then fill with ceramic baking beads to weigh the pastry down (you can also use dried beans or rice). Blind bake at 190\u00b0C for 15 minutes. Remove the baking paper and weights, then bake for a further 5\u201310 minutes, until the base is lightly browned.<\/p>\n

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

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  • 5 large eggs<\/li>\n
  • 100 g caster sugar<\/li>\n
  • 200 ml double cream<\/li>\n
  • 2 tsp potato starch or cornflour<\/li>\n
  • finely grated zest of 1 lemon<\/li>\n
  • 100 ml passion fruit pulp, including the seeds<\/li>\n
  • 80 ml freshly squeezed lemon juice<\/li>\n<\/ul>\n

    Place all the ingredients in a large bowl and whisk together with a balloon whisk. You should have a smooth, runny mixture.<\/p>\n

    Carefully pour the passion fruit filling over the pre-baked tart base. Bake for approximately 25 minutes at 175\u00b0C. Remove from the oven and leave to cool.<\/p>\n

    Store the passion fruit tart in the fridge. Before serving, remove it from the fridge sufficiently in advance so that the shortcrust pastry is not too firm.<\/p>\n

    How to make a passion fruit pulp:<\/strong><\/p>\n

    Cut the passion fruits in half and scoop out the pulp with a teaspoon. One medium-sized passion fruit contains approximately 2 tbsp (30 ml) of pulp with seeds.<\/p>\n

    Enjoy!<\/p>\n

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

    Passion fruit tart is an even better version of lemon tart! Exotic flavours that you are sure to love. Easy to prepare, with the best homemade shortcrust pastry base. Passion fruit tart is refreshing and fresh, beautifully yellow and wonderfully spring-like, despite the weather outside ;).<\/p>\n","protected":false},"author":1,"featured_media":17754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,35],"tags":[104,94,99],"duration":[],"tag_group":[],"class_list":["post-17752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-tarts-and-tartlets","tag-double-cream","tag-lemon-lime","tag-passion-fruit"],"acf":[],"yoast_head":"\n