Lemon and passion fruit tart

8
2 hours 30 minutes

Ingredients

Sweet pastry

  • 450g of plain flour
  • 150g of icing sugar
  • 225g of unsalted butter
  • 1 egg
  • 1 tbsp of milk
  • 1 egg yolk, beaten

Lemon and passion fruit filling

  • 3 lemons, juice and finely grated zest
  • 8 passion fruits, halved and juiced
  • 12 eggs, 60g per egg
  • 2 egg yolks
  • 454g of caster sugar
  • 350ml of double cream

To serve

  • icing sugar

Method

1
Begin by making the pastry. Cream together the butter and sugar, then add 1 egg and combine well. Sift and add the flour and the milk and combine gently to form a smooth paste. Shape into a small flat disc, then wrap in clingfilm and leave to rest in the fridge for 30 minutes
  • 225g of unsalted butter
  • 150g of icing sugar
  • 1 egg
  • 450g of plain flour
  • 1 tbsp of milk
2
Preheat the oven to 200°C/gas mark 6
3
Remove the chilled pastry from the fridge and roll out into a thin, even layer on a floured surface. Line a 24cm x 3.5cm tart tin with the pastry, leaving 2cm of overhanging pastry around the edge
4
Line the base of the tart case with greaseproof paper, fill with baking beans and blind bake for 15 - 20 minutes, or until golden and dry
5
Meanwhile, prepare the filling. Beat the eggs and egg yolks together and add the sugar, passion fruit, lemon juice and zest. Beat in the cream, then strain through a fine sieve to remove the passion fruit seeds and set aside until required
  • 2 egg yolks
  • 12 eggs
  • 454g of caster sugar
  • 3 lemons, juice and finely grated zest
  • 8 passion fruits, halved and juiced
  • 350ml of double cream
6
Remove the tart tin from the oven and remove the baking beans, leaving the base to cool a little. Remove the paper and trim the excess pastry with a small serrated knife to leave smooth, neat edges. Separate the remaining egg and whisk the yolk with a dash of water. Brush the inside of the tart shell and bake for a further 5 minutes to seal
  • 1 egg yolk, beaten
7
Pour the filling mixture into the cool tart case, reduce the oven to 100˚C and bake in the oven for 1 hour and 15 minutes, until firm and set with a slight wobble
8
Once cooked, remove the tart from the oven and leave to cool in its tin until room temperature. Chill to set firmly
9
To serve, dust the tart liberally with icing sugar and cut into even slices. Serve on its own or with a dollop of cream or scoop of sorbet on the side
  • icing sugar