How to cook Lemon and Passionfruit Tart Recipes

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We hope you got insight from reading it, now let's go back to lemon and passionfruit tart recipe. To make lemon and passionfruit tart you only need 15 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Lemon and Passionfruit Tart:

1. Get of Pastry.
2. Take 120 gm of unsalted butter, cold diced.
3. Provide 175 gm of Plain Flour.
4. Provide 50 gm of Icing Sugar.
5. You need 2 of egg yolks from medium eggs.
6. Provide 1 of egg yolk beaten to glaze finished pie crust(s).
7. Prepare of Filling.
8. You need 3 of Lemons, juice and zest.
9. Prepare 2 of Passion fruits, pulp only.
10. Provide 170 gm of unsalted butter, diced.
11. Provide 4 of large eggs.
12. Prepare 1 of large egg yolk.
13. Get 220 gm of Caster sugar.
14. Get of 22cm tart tin or 8 small pie tins.
15. Get of Pot of water, set to simmer.

Instructions to make Lemon and Passionfruit Tart:

1. Place butter, flour and icing sugar into food processor and combine until you have a crumbly texture. Add in the egg yolks, a little at a time, pulsing after each addition. Once added, pulse the mixture a few more times until the dough comes together..
2. Transfer mixture to a floured surface and knead dough together into a ball. Wrap in Plastic wrap and place in the fridge to chill for an hour..
3. Remove from fridge and roll out the chilled pastry on a lightly floured surface or between two pieces of baking paper until approx 2- 3mm.
4. Butter or grease tart pan and press the dough evenly over the bottom and up the sides of the pan. Prick the base with a fork then place into the fridge again for 30 mins. Preheat oven to 190 degrees..
5. Remove pastry tin from the fridge, line with baking paper, fill with baking beans then blind bake for 15-20 minutes (190°C) until golden. Remove baking beans and paper then bake for a further 10 minutes (190°C). Set aside on a wire rack and brush all over with remaining beaten egg yolk. Allow to cool completely..
6. To make the Lemon and Passion fruit Filling: Roll the lemons on the bench top with the palm of your hand in order to release more juice. Grate the zest then juice the lemons and add juice and zest to the food processor along with the Passion fruit pulp, butter, sugar, 4 eggs and egg yolk. Combine until mixture is pale and fluffy..
7. Place in a heat resistant bowl and set it over a simmering pot of water and cook the mixture, stirring constantly until the mixture is thickened. Approx 10 mins..
8. Cover tightly with clingwrap to avoid a skin forming over the mixture and refrigerate for 30-60 minutes..
9. Once cooled, pour into cooled pastry tart casing(s). Refrigerate until set approx 4 hours or overnight..
10. Serve with whipped cream..

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