Passionfruit Tart
Photo: 123RF
Ingredients
- 9 eggs
- 350g caster sugar
- 300ml cream
- 350ml passionfruit juice, strained
- 500g sweet shortcrust pastry
- a little egg wash for glazing
- Icing sugar for serving
Method
1. Break the eggs into a bowl and whisk. Add the sugar and whisk until well-incorporated. Gently stir in the cream, add the passionfruit juice and if you can, rest the mixture covered, overnight in the refrigerator.
2. Spray a 26cm tart pan with non-stick cooking spray. Flour a bench and roll out the pastry until it is wider than the tart case. Roll the pastry over the rolling pin and gently ease into the tart case, pushing the sides into the corners. Rest the pastry in the 'fridge for 30 minutes.
3. Preheat the oven to 180˚C. Line the tart case with tin foil and fill with rice and bake blind for 30 minutes. Remove the rice and foil, brush the case with the egg wash and return the case to the oven for about another 10 minutes, to 'seal' the pastry. Remove from the oven and lower the temp down to 140˚C.
4. Return the case to the oven, and with it sitting on the rack careful pour in the passionfruit custard. Bake for 40 minutes, until it is nearly set but still quite wobbly in the middle. Remove the tart from the oven and balance it on a cup. remove the sides of the tart case. Place the tart onto a cake rack and using a palette knife slide it off the base and onto the rack. This will allow the pastry to cool and crisp up without sweating in the tart tin. Cool for one hour before cutting with a serrated knife. Dust with icing sugar and serve.