Serves 10-12

Passion fruit and lemon brulee tart recipe

rate this recipe Thanks for rating!

Takes 35 minutes to make, about 1 hour to bake, plus chilling and cooling

3 ripe (wrinkly) passion fruit
Juice and finely grated zest of 2 large lemons
6 medium eggs
250g caster sugar
142ml carton double cream

For the pastry
175g plain flour, plus extra for dusting
50g icing sugar, plus extra 3 tbsp
100g lightly salted butter, chilled, cubed, plus extra for greasing
1 medium egg, separated

Add to my cookbook

Print this recipe

Email a friend

1. For the pastry, sift the flour, icing sugar and a pinch of salt into a food processor. Add the butter and whizz briefly until crumb-like. Mix the egg yolk with 2 teaspoons cold water, add to the flour mixture and pulse until the mixture comes together in a ball. Turn out onto a lightly floured surface and knead briefly until smooth.
2. Roll out the pastry to a large, thin circle and use to line a lightly greased 25cm x 4cm deep loose-bottomed flan tin. Prick the base, put on a baking sheet and chill for 20 minutes.
3. Preheat the oven to 200°C/ fan180°C/gas 6. Line the pastry with baking paper and baking beans and bake blind for 15 minutes or until lightly coloured. Remove the paper and beans and bake for a further 3-4 minutes. Brush the base with the egg white and cook for a further 2-3 minutes. Remove from the oven and lower the oven temperature to 120°C/fan100°C/gas 1/2.
4. Halve each passion fruit and scoop the pulp into a sieve set over a measuring jug. Rub through with a wooden spoon to get about 50ml juice. Discard the seeds. Add enough lemon juice to make up to 175ml.
5. Break the eggs into a mixing bowl, add the sugar and whisk together lightly with a fork. Stir in the fruit juice mixture and cream. Pour through a sieve into a measuring jug, then stir in the lemon zest. Pour into the pastry case and bake for 45-50 minutes, or until the filling is just set but slightly wobbly in the centre.
Set aside to cool, but don’t chill.
6. Just before serving, remove the tart from the tin and dust with the extra icing sugar. Caramelise it using a blowtorch until it turns deep golden. Cool and serve slices with passion fruit sorbet, if you like.

Nutritional info

Per serving (based on 12): 338kcals, 17.3g fat (9.4g saturated), 6.2g protein, 42.4g carbs, 30.9g sugar, 0.3g salt

Chef's tip

Get ahead: this is best served at room temperature and eaten the day it’s made. However, it will keep, covered, in the fridge for up to 2 days. Bring the tart up to room temperature before serving.

Wine Recommendation

for the dessert, you'll need a sweet Riesling from Germany or Alsace, served well chilled.

Passion fruit and lemon brulee tart recipe

Other recipes by Mitzie Wilson & Debbie Major

Other easy recipes

Carrot cake recipe

Fish pie recipe

Fabulously simple chocolate fudge cake recipe

Low-fat tiramisu recipe

Stuffed pasta shells with roasted tomato ragu recipe

Tomato chutney recipe

Chicken noodles recipe

Crispy chilli chicken salad recipe

Chicken and chorizo wraps recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.