Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lemon and passionfruit tart. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lemon and Passionfruit Tart is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Lemon and Passionfruit Tart is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook lemon and passionfruit tart using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Lemon and Passionfruit Tart:
- Get Pastry
- Get 120 gm unsalted butter, cold diced
- Make ready 175 gm Plain Flour
- Take 50 gm Icing Sugar
- Prepare 2 egg yolks from medium eggs
- Make ready 1 egg yolk beaten to glaze finished pie crust(s)
- Get Filling
- Prepare 3 Lemons, juice and zest
- Get 2 Passion fruits, pulp only
- Prepare 170 gm unsalted butter, diced
- Prepare 4 large eggs
- Take 1 large egg yolk
- Get 220 gm Caster sugar
- Prepare 22cm tart tin or 8 small pie tins
- Make ready Pot of water, set to simmer
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.
So that is going to wrap this up for this special food lemon and passionfruit tart recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
