I made this tart for the boys a few weeks ago, and they devoured it. There were even fights over the last piece.
PREP TIME: 15 min
COOK TIME: 45 min
READY TIME: 1 hour
CALORIES: 198 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
- 1 quantity or 250 g (8 oz) sweet shortcrust pastry
PASSIONFRUIT CURD FILLING:
- 1 cup caster (superfine) sugar
- 4 eggs
- 250 ml (8 fl oz) cream
- 200 ml (7 fl oz) passionfruit pulp
- 2 tablespoons lemon juice
- Sugar to top
1 Roll out pastry to fit a 25 cm (10 inch) removable-base tart tin. Prick a few holes in the pastry and place a piece of baking paper in the pastry shell.
2 Fill shell with baking weights or rice and bake at 180°C (350°F) for 10 minutes. Remove shell from oven and take out weights and paper.
3 Bake shell for a further 5 minutes. (This process is called blind baking and will keep the tart shell crisp when it has a wet filling.)
4 To make filling, place sugar, eggs, cream, passionfruit pulp and lemon juice in a bowl, and whisk to combine. Pour filling into tart shell and bake for 30 minutes or until filling is just set.
5 Refrigerate until filling is firm. Sprinkle top of tart with sugar and place under a hot grill until sugar is golden and caramelised. Stand tart for 2 minutes before cutting it into wedges and serving with clotted cream.
Calories: 198.5 Kcal
Total Fat: 15.7 g
Cholesterol: 169.6 mg
Sodium: 27.7 mg
Potassium: 64.9 mg
Carbs: 12.2 g
Protein: 2.6 g
Vitamin A: 11.4 %
Vitamin B-12: 5.2 %
Vitamin B-6: 2.5 %