If you are a lime or lemon tart fan, you will like this zingy tart. Passion fruit has a complex flavour profile and this is a great way to cook with passion fruit.
2 ½ cups all-purpose flour
1 cup butter
½ cup confectioners’ sugar
1 egg yolk
1 ½ tablespoons cold water
1 cup passion fruit juice (approximately 10-12 passion fruits)
¼ cup passion fruit pulp (approximately 3-4 passion fruits)
½ cup all-purpose flour
2 cups sugar
1 tablespoon lime zest
¼ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place flour, butter, and confectioners’ sugar in food processor and process until mixture resembles breadcrumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
Roll out pastry to 1/8 inch thick, and line a 9- or 10-inch tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
Line pastry with foil, fill the foil with a little raw beans, and bake in preheated oven for 15 minutes. Remove foil and beans, and continue baking until pastry is a light golden color.
Cut passion fruit in half and scoop the pulp into a bowl with a spoon. Pour the fruit into a blender and blend for no more than 2 seconds until the pulp separates from the seeds. Pour the juice in a strainer. Using a ladle, push the juice off the strainer in a circular motion until no more juice coming out of the seeds. Set the juice aside. Note: Alternatively, you can use the frozen concentrate for the filling and it works perfectly.
In a mixing bowl, mix together eggs, sugar, lime zest, passion fruit juice, passion fruit pulp, and flour. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the passion fruit mixture into the baked pastry crust.
Bake until filling is set around edge but still slightly loose in center and crust is golden brown, about 30 minutes.
Cool and serve. This recipe can serve about 8 people.
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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