Passion Fruit Tart
 
Cook time
Total time
 
Original recipe was written in grams. I've done my best to convert the measurements to cups, but they might not be perfect translations.
Author:
Serves: 8
Ingredients
pastry
  • 175g/12½ tablespoons unsalted butter, softened
  • 100g/1 cup confectioner's sugar, sifted
  • pinch salt
  • 1 egg yolk
  • 250g/ 2½ cups plain flour
Passion fruit filling:
  • 150ml/ ½ cup heavy cream
  • 105g/ ½ cup caster (superfine) sugar
  • 5 eggs
  • 165g/ slightly more than ¾ cup passion fruit puree
Instructions
  1. In a large bowl, cream the butter, confectioner's sugar and salt with an electric mixer. Mix until light and free of lumps. It is imperative that you sift the confectioner's sugar. I know it's annoying, but this will help make sure everything is smooth.
  2. Add the egg to the butter and sugar mixture. Beat until combined. Scrape down the sides as necessary.
  3. Add in the flour and mix until just incorporated.
  4. Once everything is mixed, use your hands to gather the dough together. When it's in the bowl, it might look a little crumbly, but it will press together. Wrap the dough in plastic wrap, and refrigerate 2 - 3 hours.
  5. Once the pastry has rested, remove it from the fridge and well grease a 10 inch tart tin with butter.
  6. Put the pastry in between two sheets of parchment paper. Using a rolling pen, roll out the pastry until it is thin, or about 1/16" thick. (You can do this straight on the counter, but using the parchment means you help prevent sticking)
  7. Remove one piece of parchment paper. Flip your rolled out dough over and place it dough-side down on the tart tin. Remove the other piece of parchment paper. Press the dough it into the sides and crevices of the case. It's ok if you leave some over hang at this stage.
  8. Place the tart shell in the fridge for 20 minutes and preheat the oven to 350°F/180°C.
  9. Once it has rested again, line your tart shell with baking paper and fill with pie weights, dry beans, or rice. This is done so when you pre-bake it, the tart won't puff up too much.
  10. Place the tart tin on a cookie sheet and bake for 20 minutes. Then remove the weights/beans/rice and cook for another 5 minutes.
  11. As the pastry is baking, make your filling. In a large bowl, whisk together the cream, sugar, eggs and passion fruit puree.
  12. Once the pastry is done blind baking, slide the tray out slightly, but not all the way, from the oven. While it's all still in the oven, pour the passion fruit mixture into the pastry, filling it right up to the top. You're doing this while it's in the oven so that you don't spill!
  13. Bake for 20- 25 minutes, until just set in the center.
  14. Allow to cool slightly. Cut off any excess pastry that might be hanging off the edges. This will give you a clean look. Then put the tart in the fridge to cool completely. It tastes best when it's cold!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/03/11/passion-fruit-tart/