Passion fruit and lemon brulee tart recipe

By Mitzie Wilson & Debbie Major

Serves 10-12
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.