PASSION FRUIT TART
12 PORTIONS
FOR THE PASTRY:
FOR THE PASTRY:
8oz PLAIN FLOUR
5oz CASTER SUGAR
2oz SOFTENED BUTTER
1 EGG
5oz CASTER SUGAR
2oz SOFTENED BUTTER
1 EGG
1. SIFT THE FLOUR INTO A BOWL
2. LIGHTLY RUB IN THE BUTTER UNTIL THE MIXTURE RESEMBLES FINE BREADCRUMBS
3. STIR IN THE SUGAR, THEN ADD THE EGG, MIX TO A FAIRLY STIFF DOUGH
4. COVER WITH CLING FILM AND CHILL IN A FRIDGE FOR 30 MINS
5. ROLL OUT ON A FLOURED SURFACE TO 13” DIAMETER
6. LINE A 10” FLAN CASE AND BAKE BLIND FOR 12-20 MINS @190’C/375F/GAS 5
2. LIGHTLY RUB IN THE BUTTER UNTIL THE MIXTURE RESEMBLES FINE BREADCRUMBS
3. STIR IN THE SUGAR, THEN ADD THE EGG, MIX TO A FAIRLY STIFF DOUGH
4. COVER WITH CLING FILM AND CHILL IN A FRIDGE FOR 30 MINS
5. ROLL OUT ON A FLOURED SURFACE TO 13” DIAMETER
6. LINE A 10” FLAN CASE AND BAKE BLIND FOR 12-20 MINS @190’C/375F/GAS 5
FOR THE FILLING:
HALF A LITRE DOUBLE CREAM
4 EGGS
2 EGG YOLKS
300ML PASSIONFRUIT JUICE REDUCED TO 150ML
200g CASTER SUGAR
4 EGGS
2 EGG YOLKS
300ML PASSIONFRUIT JUICE REDUCED TO 150ML
200g CASTER SUGAR
1. BRING CREAM TO THE BOIL
2. ADD REDUCED JUICE
3. POUR ONTO EGGS AND SUGAR
4. WHISK AND STRAIN
5. POUR INTO THE PASTRY CASE AND BAKE IN A PREHEATED OVEN 130’C/260’F/GAS 1 FOR 30-40 MINS
2. ADD REDUCED JUICE
3. POUR ONTO EGGS AND SUGAR
4. WHISK AND STRAIN
5. POUR INTO THE PASTRY CASE AND BAKE IN A PREHEATED OVEN 130’C/260’F/GAS 1 FOR 30-40 MINS
TIPS FOR SERVING:
DUST WITH ICING SUGAR AND GLAZE WITH A BLOW TORCH
DUST WITH ICING SUGAR AND GLAZE WITH A BLOW TORCH
