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  • Apr 30th 2021
  • 0 comment
Serves 10
Prep time 30 minutes (plus cooling time)
Cook time 1 hour 30 minutes
  • 100g softened butter
  • 60g pure icing sugar
  • 250g (1⅔ cups) plain flour
  • 2 egg yolks (reserve1 beaten eggwhite, for brushing)
  • 8 eggs
  • 285g caster sugar
  • 150g strained passionfruit pulp (from about 8 juicy passionfruit), plus unstrained pulp of 2 extra and any extra passionfruit to serve, if desired
  • 200g thickened cream
  1. For pastry, beat butter and icing sugar in a KitchenAid stand mixer, fitted with a paddle attachment, until creamy. Stir through flour, then yolks, and wrap dough and refrigerate to rest.
  2. For passionfruit tart filling, slowly blend ingredients in a KitchenAid blender until smooth and combined. Refrigerate overnight to settle the froth, then spoon the foam from the top of the mixture, and gently stir to combine.
  3. Preheat oven to 190C. Blind bake pastry shell using baking paper and pastry weights, such as dried legumes to fill, until edges are golden (30 minutes). Remove paper, reduce oven to 150C and bake pastry shell until base is dried (15 minutes). Remove pastry from oven, then brush any holes or cracks liberally with the reserved eggwhite to seal them, then return tart to the oven. Carefully pour the filling into the tart case, and then bake until set with a slight wobbly just in the centre (45 minutes). Set aside to cool completely on a wire rack.
  4. To serve, trim pastry edge with a small knife to discard excess pastry, dust tart with icing sugar if desired, and serve with extra passionfruit pulp spooned over.
NOTE Tart must be cooled completely to serve, and is best eaten the day of making, but will keep refrigerated for up to 2 days in an airtight container.