Passionfruit tart
Neil Perry
Passionfruit tart
Serves 8
Ingredients
9 x 55g eggs
350g castor sugar
300ml double cream (45 per cent butterfat)
350ml passionfruit juice, strained
plain flour for rolling
500g sweet shortcrust pastry
a little egg wash for glazing
icing sugar for serving
Method
Put the passionfruit mix together the day before you wish to bake the tart (resting it in the refrigerator helps avoid splitting).
Break the eggs into a bowl and whisk.
Add the sugar and continue to whisk until well incorporated.
While stirring gently, pour in the cream. Add the passionfruit juice and continue to stir until well blended. Cover and refrigerate overnight.
Spray a 26cm tart tin with Pure and Simple.
Lightly flour a bench and roll out the pastry until it is 2 cm wider than the tart case.
Roll the pastry over your rolling pin and gently ease into the tart case , pushing the sides in gently so that it takes the fluting. Rest in the refrigerator for 20 minutes.
Preheat the oven to 180 degrees C (350 degrees F).
Line the tart case with foil, place rice in the foil and bake blind for 20 minutes.
Remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes.
Remove from the oven and lower the temperature to 140 degrees C (290 degrees F). Return the tart case to the oven.
With the case sitting in the oven, carefully pour in the passionfruit custard.
Fill the tart right to the top with a cup or small dariole mould. Bake for 40 minutes.
Check the tart, it should be halfway set but still quite wobbly in the middle. If you take it out too soon it will not set and run when you cut it; if you leave it in too long it will set too firmly ad lose its elegance. Through experience you'll find the optimum set for the tart in your oven.
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.
This will allow the tart to cool and the pastry to crisp up rather than sweat.
Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. Allow to cool for 1 hour.
Carefully cut with a serrated knife and place in the middle of large white plates.
Dust with icing sugar and serve.
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