Passion fruit tart, lemon curd sauce and hazelnut praline
by Dominic Chapman
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Ingredients
Store Cupboard
100g of hazelnuts
300g of caster sugar
450g of plain flour
150g of icing sugar
5g of salt
5 egg yolks
375g of sugar
Dairy
400g of butter, diced and chilled
15 eggs
250ml of double cream
Fruit & Vegetables
6 lemons, zested
Beverages
200ml of passion fruit juice