Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lemon and passionfruit tart. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Lemon and Passionfruit Tart is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Lemon and Passionfruit Tart is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook lemon and passionfruit tart using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Lemon and Passionfruit Tart:
- Take Pastry
- Take 120 gm unsalted butter, cold diced
- Get 175 gm Plain Flour
- Prepare 50 gm Icing Sugar
- Make ready 2 egg yolks from medium eggs
- Take 1 egg yolk beaten to glaze finished pie crust(s)
- Take Filling
- Take 3 Lemons, juice and zest
- Make ready 2 Passion fruits, pulp only
- Prepare 170 gm unsalted butter, diced
- Take 4 large eggs
- Take 1 large egg yolk
- Make ready 220 gm Caster sugar
- Take 22cm tart tin or 8 small pie tins
- Prepare Pot of water, set to simmer
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.
Instructions to make Lemon and Passionfruit Tart:
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- Cover tightly with clingwrap to avoid a skin forming over the mixture and refrigerate for 30-60 minutes.
- Once cooled, pour into cooled pastry tart casing(s). Refrigerate until set approx 4 hours or overnight.
- Serve with whipped cream.
I've never been keen on the lemon curd type tart, which I find too rich and sweet, but the addition of the passionfruit gives it a lovely zesty tang, perfect to clean the palate after a rich meal. This passion fruit tart is one of my all-time favorite desserts. It's like a lemon tart (or lemon meringue pie) but better. 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. One of the most requested recipes, has been for the Lemon Tart I made using a recipe from the Australian Gourmet Traveller Perfect Match cookbook. jillian leiboff imaging: passionfruit and lemon tart.
So that is going to wrap it up for this exceptional food lemon and passionfruit tart recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
