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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I haven’t made this yet but I did have it saved in one of my cookbooks to try because passionfruit is very popular in Australia. Ingredients:
1 sweet tart pastry dough, for 10 inch tart (see mean chef's sweet tart dough) |
9 large eggs |
11 ounces superfine sugar |
10 ounces heavy cream |
11 ounces passion fruit juice |
egg wash, for glazing |
confectioners' sugar, for serving |
Directions:
1. To make the passionfruit mix, put it together the day before you wish to bake the tart (resting the custard in the refrigerator helps avoid splitting).
2. Break the eggs into a bowl and whisk.
3. Add the sugar and continue to whisk until well incorporated.
4. While stirring gently, pour in the cream.
5. Add the passionfruit juice and continue to stir until well blended.
6. Strain into a pitcher.
7. Cover and refrigerate overnight.
8. Roll tart dough, line a 10 inch tart pan (with removable bottom) with dough.
9. Refrigerate for 30-60 minutes Preheat the oven to 425 degrees.
10. Remove the tart from the refrigerator and bake blind until just done and golden.
11. Reduce oven to 350.
12. Remove tart shell from oven and brush the tart shell with egg wash- cook for a further 10 minutes.
13. Lower the temperature to 280 degrees.
14. Gently stir custard as it will have separated slightly.
15. With the tart shell sitting in the oven on a sheetpan, carefully pour in the passionfruit custard.
16. Fill the tart right to the top.
17. Bake for 40 minutes.
18. Check- the tart should just set, but still be slightly wobbly in the middle.
19. If you take it out too soon, it will not set and run when you cut it; if you leave it in too long, it will set too firmly and lose its elegance.
20. Through experience, you'll find the optimum set for the tart in your oven.
21. Remove the tart from the oven, let cool on rack for 10 minutes, balance on a cup and remove the sides of the pan.
22. Place the tart on a wire rack.
23. This will allow the tart to cool and the pastry to crisp up rather than sweat.
24. Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets.
25. Allow to cool for at least 1 hour (can be made a day ahead and refrigerated).
26. Carefully cut with a serrated knife and place in the middle of large white plates.
27. Dust with icing sugar and serve.
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