Baked passionfruit tart
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How to make Baked passionfruit tart
Yield = 8Prep 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.
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