sweet shortcrust pastry
- 1½ cups (225g) plain (all-purpose) flour
- 125g chilled unsalted butter, chopped
- ½ cup (80g) icing (confectioner’s) sugar, plus extra, for dusting
- 3 egg yolks
- 1 tablespoon iced water
- 1 cup (250ml) single (pouring) cream
- 2 eggs
- 3 egg yolks, extra
- ½ cup (110g) caster (superfine) sugar
- 2 tablespoons lemon juice
- ½ cup (125ml) passionfruit pulp (approximately 4 passionfruit)
- To make the sweet shortcrust pastry, place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick.
- Preheat oven to 180°C (350°F). Line a lightly greased 11½cm x 34cm loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Remove from the oven and set aside. Reduce oven temperature to 140°C (250°F).
- To make the passionfruit filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl and stir through the passionfruit pulp. Transfer the tart to a baking tray and carefully pour the filling into the tart shell. Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. Serves 4–6.
There are no comments for this entry yet.