Lemon and Passionfruit Tart
Lemon and Passionfruit Tart

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon and passionfruit tart. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Lemon and Passionfruit Tart is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Lemon and Passionfruit Tart is something which I have loved my entire life. They’re fine and they look wonderful.

And you know, it's not like you have to sit there and wait, go off and do stuff - wash up, have lunch. The zingy lemons paired with tropical passionfruits gives this tart a refreshing burst of flavours. Find out how to make lemon and passionfruit tart at Tesco Real Food.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have lemon and passionfruit tart using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Lemon and Passionfruit Tart:
  1. Take Pastry
  2. Make ready 120 gm unsalted butter, cold diced
  3. Get 175 gm Plain Flour
  4. Prepare 50 gm Icing Sugar
  5. Get 2 egg yolks from medium eggs
  6. Get 1 egg yolk beaten to glaze finished pie crust(s)
  7. Make ready Filling
  8. Prepare 3 Lemons, juice and zest
  9. Get 2 Passion fruits, pulp only
  10. Make ready 170 gm unsalted butter, diced
  11. Prepare 4 large eggs
  12. Get 1 large egg yolk
  13. Make ready 220 gm Caster sugar
  14. Make ready 22cm tart tin or 8 small pie tins
  15. Get Pot of water, set to simmer

Place the lemon zest, lemon juice, passion fruit puree, sugar, eggs and egg yolks into a large roomy saucepan. Over a very low heat, incorporate all the ingredients- you will find a whisk is best for this. This passion fruit tart is one of my all-time favorite desserts. It's like a lemon tart (or lemon meringue pie) but better.

Steps to make Lemon and Passionfruit Tart:
  1. Place butter, flour and icing sugar into food processor and combine until you have a crumbly texture. Add in the egg yolks, a little at a time, pulsing after each addition. Once added, pulse the mixture a few more times until the dough comes together.
  2. Transfer mixture to a floured surface and knead dough together into a ball. Wrap in Plastic wrap and place in the fridge to chill for an hour.
  3. Remove from fridge and roll out the chilled pastry on a lightly floured surface or between two pieces of baking paper until approx 2- 3mm
  4. Butter or grease tart pan and press the dough evenly over the bottom and up the sides of the pan. Prick the base with a fork then place into the fridge again for 30 mins. Preheat oven to 190 degrees.
  5. Remove pastry tin from the fridge, line with baking paper, fill with baking beans then blind bake for 15-20 minutes (190°C) until golden. Remove baking beans and paper then bake for a further 10 minutes (190°C). Set aside on a wire rack and brush all over with remaining beaten egg yolk. Allow to cool completely.
  6. To make the Lemon and Passion fruit Filling: Roll the lemons on the bench top with the palm of your hand in order to release more juice. Grate the zest then juice the lemons and add juice and zest to the food processor along with the Passion fruit pulp, butter, sugar, 4 eggs and egg yolk. Combine until mixture is pale and fluffy.
  7. Place in a heat resistant bowl and set it over a simmering pot of water and cook the mixture, stirring constantly until the mixture is thickened. Approx 10 mins.
  8. Cover tightly with clingwrap to avoid a skin forming over the mixture and refrigerate for 30-60 minutes.
  9. Once cooled, pour into cooled pastry tart casing(s). Refrigerate until set approx 4 hours or overnight.
  10. Serve with whipped cream.

I attempted a different recipe a couple weeks ago that used passionfruit concentrate instead of pulp, and that was underwhelming so I kept searching and that's how I found this. Remove the tart from the oven, balance on a cup and remove the sides. Put on a cake rack and, with a palette knife, slide the base off the tart tin. Dust with confectioner's sugar and serve with a dollop of whipped cream and some passionfruit puree if desired. Place your blind-baked tart shell on a baking tray in the preheated oven, and pull out the oven shelf a bit.

So that’s going to wrap it up with this special food lemon and passionfruit tart recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!