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For the pastry I use a shortcrust recipe I have which always works perfectly. It is the perfect amount for a 20 cm tart tin.
The passion fruit filling is from the Home Bake cookbook from the Cake Boy, Eric Lanlard. I use more passion fruit that he does (the original recipe only uses 2) and added a teaspoon of vanilla bean paste to the mixture.
For the Base
- 200 g plain flour
- 100 g butter
- pinch salt
For the Filling
- 5 eggs
- 150 g caster sugar
- 150 ml of double cream
- zest and juice of 2 lemons
- 4 ripe passion fruit (original recipe uses 2)
- 1 tsp of vanilla bean paste or vanilla flavour (optional)
- Preheat the oven to 150ºC.
- For the pastry, mix the flour and the salt in a bowl, add the butter diced in little cubes and rub with your fingers until it looks like a crumble. Mix some water (around 4 tbsp) one tablespoon at the time and work the dough until it comes together. When you are able to make a homogeneous ball with it, wrap it in some cling film and refrigerate while you prepare the filling.
- In a bowl, whisk the eggs with the sugar until pale and fluffy, pour the cream and the lemon zest and juice. Add the passionfruit pulp and the vanilla (if using it).
- Pour the filling mixture into the tart tin already lined with the prepared dough and bake for 30-40 min until the dough is cooked and the filing is set but still wobbly!
- Leave it to cool and dust it with a bit of icing sugar.
- You can blind bake the dough if you prefer.
- You can remove the seeds of the passion fruit if you want but I think it looks nicer with them.
- This tart is very god served with some berries as well.
Happy Bank Holiday!
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