- 170g Flour
- 110g unsalted Butter
- pinch Salt
- 2 tablespoons Icing Sugar (sieved)
- 1 Egg Yolk
- Cold Water (a little)
- 1 Egg (beaten, for brushing the pastry after baking it blind)
- 175ml Passionfruit Juice (aboout 12-14 passionfruit)
- 150g Castor Sugar
- 5 Eggs
- 200ml Double Cream
- Crème Fraîche (for serving)
- 9/10'' Deep dish quiche pan (with removable base)
|Preparation of the Pastry|
|Place the flour, sugar and butter in the food processor. Pulse until the butter is incorporated. |
Add the egg yolk and a dash of water and whizz just until the dough comes together, adding another drop of water only if necessary.
If making the pastry by hand, place the flour, sugar and butter in a bowl. Cut the butter into small pieces with a knife and then, using your hands, rub the butter into the flour until it ressembles fine breadcrumbs.
Add the egg yolk and a little water and mix until the pastry comes together.
Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes or longer.
|Preheat oven at 220C, Gas 7, 425F |
On a lightly floured board, roll the pastry out in a circle large enough to fit the bottom and side of the tart dish.
The pastry should be quite thin, so you will have more than you need. Line the tart tin with the pastry. Place a sheet of bakewell or greaseproof paper over the pastry, fill with dried pulses and bake in the preheated oven until the paper comes away easily from the base, about 12-15 minutes.
The edges of the tart will probably be slightly golden but the base will still be pale. Gently remove the sheet of paper and the dried pulses.
Brush the base of the tart with a little beaten egg and place the tart back in the oven for 2-3 minutes.
Remove from the oven and lower the temperature to 180C, Gas 4, 350F.
|Slice the passionfruit in half and scoop out the seeds and juice with a teaspoon. Pour into the bowl of a food processor and whizz in order to loosen the seeds from the juice. |
Pass through a sieve and measure the volume in a measuring jug.
You will need 175ml passionfruit juice. (If you are a little short, you may make up the extra with orange juice.) Whisk the sugar into the juice.
In another bowl, whisk the eggs and cream together. Gently whisk the egg and cream mixture into the fruit pulp until combined.
Pour the mixture into the prebaked pastry case.
Bake for 25-30 minutes. Check the tart towards the end of the cooking by shaking it very slightly. It should be barely set.
Remove from the oven and allow to cool.
|Serve with a spoonful of crème fraîche on the side. |
Slice the extra passionfruit in half. Scoop out the seeds and juice and drizzle some seeds and juice over the crème fraîche on each plate.
© Dublin Cookery School
If you have a blow torch, you may caramelise the top of the tart, just before serving or about 1 hour in advance.
This adds a lovely crunch to the top. To do this, sprinkle a good layer of castor sugar over the top of the tart, leaving a margin of about 1'' from the rim (this is to prevent you from burning the pastry with your blow torch).
Caramelise the sugar until it turns golden. It will harden immediately.