Passionfruit Tart Recipes

PASSION FRUIT TART

Steps:

• Gather the ingredients. Preheat the oven to 375 F/190 C/Gas 5.
• Grease a 23 centimeter/9-inch loose-bottomed tart tin with a little butter . Roll out the pastry and line the tart dish, making sure there are no tears in the pastry. Prick the base of the dish using a fork. Refrigerate for 15 minutes.
• Cover the pastry with a scrunched up piece of baking parchment and fill with baking beans, or use long grain rice. Bake for 15 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden.
• Gather the ingredients.
• To create the passion fruit pulp, halve passion fruits and scrape the all the pulp, seeds and juice into a sieve over a bowl. Rub the pulp through the sieve, discard the seeds.
• Place the lemon zest, lemon juice, passion fruit puree, sugar, eggs ​and egg yolks into a large roomy saucepan. Over a very low heat, incorporate all the ingredients-you will find a whisk is best for this. Continue to whisk until the sugar has dissolved. Do not rush this process or you will scramble the eggs. Before you know it, the mixture will begin to thicken. It is ready when thick enough to coat the back of a wooden spoon.
• Remove the pan from the heat and place to one side. From time-to-time, whisk the mixture as it cools down. Once cooled, stir in the softened butter. Do not add too soon or the butter will simply melt making the tart greasy.
• Raise the oven temperature to 450 F/230 C/Gas 8.
• Pour the mixture into the cooked pastry base, place near to the top of the hot oven and bake for about 8 minutes. Remove from the oven before the surface starts to brown. Leave to cool completely before serving, preferably overnight. Serve with whipped cream or crème fraîche on top.

PASSION FRUIT CHEESECAKE TART

Steps:

• Make the crust: Preheat oven to 350 degrees.
• Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
• Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
• Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
• Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.

PASSION FRUIT TARTS

Steps:

• For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the double-boiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick.
• For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the dough into a ball and refrigerate for 2 hours.
• To assemble the tarts: Roll the dough out to 1/8-inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2-inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes. Preheat the oven to 425.
• Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve.

PASSION FRUIT TART

Steps:

• Put the passion fruit 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 passion fruit juice and continue to stir until well blended. Cover and refrigerate overnight.
• Spray a 26 cm (10-inch) tart tin with Pure and Simple (vegetable cooking spray).
• On a lightly floured surface, roll out the pastry to an 11-inch round. 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 30 minutes.
• Preheat the oven to 180°C (350°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°C (290°F). Return the tart case to the oven.
• With the case sitting in the oven, carefully pour in the passion fruit custard. Fill the tart right to the top. Bake for 40 minutes.
• Check - the tart should be halfway set but still be quite wobbly in the middle. If you take it out too soon it will not set and will run when you cut it; if you leave it in too long it will set too firmly and 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 confectioner's sugar and serve.

MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.

PASSIONFRUIT TART

Steps:

• Sweet shortcrust pastry:.
• Place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds.
• Add the milk and egg yolks and process for a further 30 seconds until a mass forms.
• Turn out to a lightly floured surface and knead lightly for a few moments.
• Flatten and form a disk.
• Wrap in plastic and place in the refrigerator for 1 hour.
• Roll out the dough with a rolling pin according to the recipe. Refrigerate until needed.
• Filling:.
• Put the passion fruit 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 passion fruit juice and continue to stir until well blended.
• Cover and refrigerate overnight.
• Spray a 10-inch tart tin with cooking spray.
• On a lightly floured surface, roll out the pastry to an 11-inch round.
• 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 30 minutes.
• Preheat the oven to 350°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 290°F
• Return the tart case to the oven.
• With the case sitting in the oven, carefully pour in the passion fruit custard.
• Fill the tart right to the top.
• Bake for 40 minutes.
• Check - the tart should be halfway set but still be quite wobbly in the middle.
• If you take it out too soon it will not set and will run when you cut it; if you leave it in too long it will set too firmly and 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 confectioner's sugar and serve.