Lemon & Passionfruit Tart
Desserts
Food
Fresh fruit tarts and sorbets, light as air sponges and strawberry shortcake are the flavours of summer – and ones that will keep your customers coming inside for a seasonal […]
Ingredients
SWEET SHORTCRUST PASTRY
Plain flour 300g
Caster sugar 100g
Butter 200g diced
Egg yolks 3
Vanilla extract 1 tsp
Cold water 2 tbsp
FILLING
Lemon 3
Passion fruit 3
Caster sugar 175g
Egg 2
Unsalted butter 200g
Method
- Method for the Sweet Pastry Crust
- Sift flour into a clean bowl and stir in sugar
- Using fingertips, rub in the butter until mixture resembles fine bread crumbs
- Add egg yolks, water and vanilla to form dough into a ball
- Wrap in cling film, refrigerate for at least 1 hour
- Roll out into a 9-inch tart case (or 8 3-inch individual tart shells) and blind bake in a preheated oven at 180ºC for 18 minutes - and a further 10 minutes without lining/baking beans
- Method for filling
- Zest and juice lemons. Place into a saucepan along with the pulp from three passion fruit and caster sugar. Bring to the boil
- Whisk eggs in large bowl with remaining sugar until pale and fluffy. Pour hot lemon and passionfruit juice over beaten eggs
-
Return mixture to saucepan and bring to a gentle boil, whisking constantly. Remove from heat, add butter and stir until smooth
-
Leave to cool for 10 minutes then pour into the blind baked pastry case. Allow to set before serving
