Save this gorgeous passionfruit tart to your cookbook for a delicious afternoon tea.
- Process flour, icing sugar mixture and butter until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 24cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess. Refrigerate for 15 minutes.
- Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Reduce oven temperature to 180C/160C fan-forced.
- Make Passionfruit filling: Whisk eggs, sugar, cream, lemon rind, lemon juice, and passionfruit pulp in a bowl. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling is just set. Cool for 15 minutes. Refrigerate overnight or until chilled. Serve with cream.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set