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Recipes
Passion fruit and lemon brulee tart
recipe
By
Mitzie Wilson & Debbie Major
Serving instructions
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Serves 10-12
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Takes 35 minutes to make, about 1 hour to bake, plus chilling and cooling
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Rating
Give your friends a treat with this zingy tart.
Ingredients
- 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
Method
- 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.