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How to make Baked passionfruit tart

Yield = 8
Prep time: 0:30
Cook time: 0:55
Total time: 1:25

Ingredients

  • 225g (1 1/2 cups) plain flour
  • 60g (1/3 cup) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 2 tablespoons chilled water
  • 250ml (1 cup) thickened cream
  • 100g (1/2 cup) caster sugar
  • 4 eggs
  • 160ml (2/3 cup) passionfruit pulp

Method

  • Step 1 Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.
  • Step 2 Roll out the pastry on a floured surface to a 4mm-thick disc. Line a 3.5cm-deep, 22cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
  • Step 3 Preheat oven to 200°C. Place tin on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until crisp and light golden.
  • Step 4 Meanwhile, whisk the cream, caster sugar and eggs in a medium bowl. Stir in the passionfruit pulp.
  • Step 5 Reduce oven to 160°C. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.