• Home

• Register
• Login

Ingredients

• 4 oz unsalted butter
• 6 oz plain flour
• 1/2 oz caster sugar
• 7 egg yolks
• 8 passion fruits
• 1 lime
• 8 oz golden caster sugar
• 150 ml double cream
• 1 dessert spoon icing sugar

Directions

Make the sweet pastry by rubbing 4 oz unsalted butter into 6 oz plain flour and then stir in 1/2 oz caster sugar . Bind the pastry together with 1 egg yolk and a small amount of water. Roll out the pastry and use it to line a 23cm tart ring, then chill for about 20 minutes. Once chilled line the tart with grease proof paper and baking beans (if you don't have baking beans I've found that a few handfuls of rice work just as well at keeping the grease proof paper in place). Bake the pastry on gas mark 4 for 15 minutes then remove the paper and beans and bake for another 10 minutes until the pastry is golden.

Cut 8 passion fruits in half and scoop the flesh out into a bowl. Use a hand blender help remove the seeds from the flesh and then press through a sieve to remove all the seeds. Add the juice and zest of 1 lime to the passion fruit juice.

In a separate bowl beat 8 oz golden caster sugar and 6 egg yolks together until the mixture is pale. Then beat in 150 ml double cream and the fruit juice. Carefully pour this mixture into the tart case and then cook for about 50 minutes on gas mark 1 until only a slight wobble remains in the custard. Remove from the oven and leave (in the tin) to cool completely.

Just before serving lightly dust the the tart with 1 dessert spoon icing sugar and then caramelise the top with a blowtorch.