This is a fabulous dessert by Mindfood. I did not change the recipe at all and it turned out perfectly. As you can see from the picture it was not so easy to cut! But a great dessert that is not too sweet.
Sweet Pastry (or use the bought stuff)
125g unsalted
butter
100g caster
sugar
1 egg, plus two
yolks
250g flour
Passionfruit
And Lemon Filling
2 cups cream
½ cup sugar
1 lemon, zest
only
3 egg yolks,
plus two eggs
175ml lemon
juice
85ml
passionfruit pulp, whisked and seeds strained
caster sugar for the glaze
whipped cream or
ice cream, to serve
3 passionfruit,
halved, to serve
Method
Take a
medium-sized mixing bowl and cream the butter and sugar together until pale in
colour. Add the egg and stir to combine. Next, lightly mix through the flour
until dough forms. Cover with cling wrap and refrigerate until required.
Preheat
the oven to 180°C. Grease a 28cm diameter by 3cm height round flan tin. Cut out
a circle of baking paper to place in the bottom of the tin.
On a
lightly floured bench, roll the pastry out to a 5mm thick round. Gently lay the
pastry into the flan tin and press into the edges. Using a knife, trim the
excess pastry from the lip of the tin. Rest in the refrigerator for at least 30
minutes. This will prevent the pastry from shrinking when you bake it.
Blind
bake the pastry shell for 20 minutes until slightly golden, using baking paper
weighted with beans, rice or similar. Remove the paper and weights, turn the
oven down to 150°C and continue to bake until the base is cooked and crisp
(about 10 minutes). Beat the yolks lightly and brush around the inside of the
tart and return to the oven for a minute. Remove from the oven and cool. (The
yolk will create a protective membrane and prevent any possible leakage.)
Turn oven
temperature to 120°C.
For the
filling, gently heat cream, sugar and lemon zest together in a saucepan until
sugar is dissolved.
Whisk
eggs and yolks together in a mixing bowl. While whisking continuously, slowly
drizzle the hot cream into eggs a little at a time until fully combined. Stir
through the lemon juice and passionfruit juice, before straining custard through
a sieve. Let custard sit for 5 minutes and skim any froth off the top.
Fill your
pre-baked shell with custard and bake for 45-50 minutes until the tart is just
set. Remove from oven and cool on a wire rack. Refrigerate once tart is
completely cool.
Sprinkle
a healthy layer of caster sugar over your tart and “brûlée” with a gas
blowtorch until dark and close to burnt in places.
Portion
up with a hot knife and serve with a dollop of cream and half a fresh
passionfruit on the side
