Passionfruit tart recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian

An exquisite dessert with the tropical flavour of passionfruit and the creamy richness of mascarpone. Once tried, it will become one of your all time favourites. It is best to bake the pastry, make the filling, and then pour the filling into the still-warm pastry shell to cook.

Ingredients

Pastry

225g (1 1/2 cups) plain flour
55g (1/4 cup) caster sugar
Pinch of salt
175g diced soft butter
1 egg yolk

Passionfruit Filling

6 medium eggs
125g (1/2 cup) mascarpone
220g (1 cup) caster sugar
250ml (1 cup) passionfruit pulp, approx. 12–15 passionfruit
Grated zest of 2 lemons
80ml (1/3 cup) lemon juice

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Preparation

Pastry

Pastry with high butter content is said to be very short; this will produce a stunning eating experience but can be difficult to roll in one piece. If this happens simply push pieces together to line the flan tin.

Place flour, sugar and salt in a wide bowl. Rub in butter to form a breadcrumb texture. Add egg yolk and mix until it forms a pastry. Wrap in cling film and refrigerate for 30 minutes.

Roll to 3mm thickness, line a 25cm greased flan tin (as described above) and chill for a further 30 minutes. Preheat oven to 180C. Line pastry shell with a large piece of foil, enough to cover all the edges and ensure they do not brown too much. Fill with baking beans or rice and bake in preheated oven for 15 minutes. Remove foil and cook for a further 5–10 minutes to brown pastry slightly.

The passionfruit filling

Passionfruit with skin that is dry and becoming crinkly will have a more intense flavour and will produce a better tasting tart.

Beat eggs, mascarpone, sugar, passionfruit and lemon zest and juice together. Allow to stand for 30 minutes before straining to remove passionfruit seeds.

Pour strained filling into still warm blind-baked pastry shell and reduce oven to 140°C. Cook for 30 minutes. This is for a fan-forced oven (a non fan-forced oven will take 5–10 minutes longer). By this stage the filling will be just set on top. This is the time to remove it from the oven for a perfect consistency. Allow to cool, during which time it will finish setting.

We find this tart needs no accompaniment, but, if preferred serve it with a small spoonful of mascarpone. Serves 8

If you enjoyed this Passionfruit tart recipe then browse more Modern Australian recipes, dessert recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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