Grenadilla (Passion Fruit Tart)

A community recipe by Krakra58

Not tested or verified by Nigella.com

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Introduction

Lemons and Passionfruit, a perfect combination for a festive treat!

Ingredients

Serves: 12

Metric Cups

For the Pastry

500 millilitres plain flour (sifted)
1 teaspoon baking powder
2 tablespoons sugar
185 grams margarine
1 medium egg (lightly beaten)
canola oil
dried beans

For the Filling

3 medium eggs
2 medium egg yolks
188 millilitres caster sugar
125 millilitres cream
2 lemons
3 passionfruit (pulp)

For the Pastry

17½ fluid ounces all-purpose flour (sifted)
1 teaspoon baking powder
2 tablespoons sugar
7 ounces margarine
1 medium egg (lightly beaten)
canola oil
dried beans

For the Filling

3 medium eggs
2 medium egg yolks
6⅗ fluid ounces superfine sugar
4⅖ fluid ounces cream
2 lemons
3 passionfruit (pulp)

Method

Grenadilla (Passion Fruit Tart) is a community recipe submitted by Krakra58 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 190oC (375oF).

To make the pastry, mix the flour, baking powder, sugar and margarine. Add the egg and knead into a soft dough.

Roll the dough to about 5mm (¼in) thick. (It's best to do this on plastic wrap, as it makes it easier to lift off the work bench and into the tin.

Spray a loose-bottomed muffin tin with canola oil and line it with the pastry. Put baking paper over the pastry and fill with the dried beans. Bake for 10 minutes.

Remove the beans and paper. Bake for a further 3 minutes, until golden. (This process is called baking blind.)Allow to cool. Reduce the oven temperature to 150oC (300oF).

To make the filling,beat the eggs,egg yolks and sugar until thick. Add the cream and lemon juice and mix well. Strain the mixture into a jug and add the passionfruit pulp.