Lemon and Passionfruit Tart. 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. Add the lemon and passionfruit mixture and stir well.
The tart crust has a lighter, airier texture than most because of the long creaming time. This tart is absolutely gorgeous and fresh looking! I've never used passionfruit puree however, sounds incredible! You can cook Lemon and Passionfruit Tart using 15 ingredients and 10 steps. Here is how you cook that.
Ingredients of Lemon and Passionfruit Tart
- You need of Pastry.
- Prepare 120 gm of unsalted butter, cold diced.
- Prepare 175 gm of Plain Flour.
- You need 50 gm of Icing Sugar.
- It's 2 of egg yolks from medium eggs.
- It's 1 of egg yolk beaten to glaze finished pie crust(s).
- You need of Filling.
- It's 3 of Lemons, juice and zest.
- Prepare 2 of Passion fruits, pulp only.
- It's 170 gm of unsalted butter, diced.
- Prepare 4 of large eggs.
- Prepare 1 of large egg yolk.
- It's 220 gm of Caster sugar.
- Prepare of 22cm tart tin or 8 small pie tins.
- Prepare of Pot of water, set to simmer.
I can't wait to try this recipe, thanks! And you know, it's not like you have to sit there and wait, go off and do stuff - wash up, have lunch. 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.
Lemon and Passionfruit Tart instructions
- 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..
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. 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. The passion fruit is tart, much like a lemon, but imparts another lovely, almost floral flavor to the pastries. This won't be the last time I make these […] have worked so perfectly into my culinary trip through Europe!