How to make a passion fruit and lemon tart
IF YOU'VE been tuning into My Kitchen Rules of late, you'll have noticed it's been a bit of a tart-a-thon. So this week, we thought we'd keep with the theme and share our favourite tart recipe.
Passionfruit and lemon tart with coconut double cream
INGREDIENTS: Pastry -
250g plain flour
125g cold unsalted butter
75g icing sugar
3 egg yolks
iced water. Filling -
150g caster sugar
70ml passionfruit juice, no pips
20ml lemon juice
zest of 2 lemons
1 cup of cream. To serve -
1 cup of double cream
1/2 cup coconut cream.
METHOD: To make the filling, process butter, flour and icing sugar in a processor until it forms crumbs. Add egg yolks one at a time, then add iced water until it comes together in one big ball in the processor. Turn on to a floured surface and bring together. Wrap in cling wrap and rest in fridge for 30 minutes. Oil a round fluted removable based pan. Roll out rested pastry to fit pan, to 3mm thick. Place pastry into pan, prick the bottom with a fork a few times and return to the fridge for a further 30 minutes.
Preheat oven to 160Cs. Line pastry with baking paper and cooking weights or dried beans or rice. Blind bake for 10-12 minutes. Remove weights and paper, then bake for a further 15 minutes until golden brown.
To make the filling, place eggs, sugar, lemon juice, passionfruit juice, lemon zest and cream in a bowl. Whisk to combine. Allow to infuse for at least 30 minutes. Then whisk again making sure sugar is dissolved.
Pour into the tart case. Bake in oven for 25 minutes on 160C. It should be just firm or have a wobble to it. Allow to cool and place in fridge to set. Coconut double cream - whisk cream until almost thick, then add coconut cream. Whisk further until thick. Serve tart with coconut cream, fresh passionfruit pulp and a sprinkle of icing sugar.