Passion Fruit Tart
A new take on a classic lemon tart, this zingy passion fruit tart offers a fruity and easy-to-make dessert.
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Instructions
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Preheat the oven to 375 F (190 C) and grease a 9-inch loose-bottomed tart tin.
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Roll out the pastry, line the tart dish, prick the base with a fork, and refrigerate for 15 minutes.
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Cover the pastry with baking parchment, fill with baking beans, and bake for 15 minutes; then remove the parchment and beans and bake for an additional 10 minutes until golden.
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Halve passion fruits and press the pulp through a sieve into a bowl to create a puree, discarding the seeds.
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In a large saucepan, combine lemon zest, lemon juice, passion fruit puree, sugar, eggs, and egg yolks; whisk over very low heat until the sugar dissolves and the mixture thickens to coat a wooden spoon.
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Remove the pan from heat, whisk occasionally while cooling, then stir in softened butter once fully cooled.
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Raise the oven temperature to 450 F (230 C).
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Pour the cooled filling into the baked pastry base and bake for about 8 minutes until the surface is set but not browned.
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Allow the tart to cool completely before serving.