Passionfruit Tart

by John Whaite, featured in John Whaite Bakes

Published by Headline Home

Introduction

I adore passionfruit, so much so that I can quite easily eat the pulp of three passionfruit with a spoon and a smile. Sometimes, though, I try to be a little more refined, and this tart is perfect for those occasions.

As featured in

John Whaite Bakes

Image of John Whaite's Passionfruit Tart

Ingredients

Serves: 8

1 rich sweet shortcrust pastry
11 passionfruit
120 millilitres double cream
140 grams caster sugar
5 eggs beaten

Method

Passionfruit Tart is a guest recipe by John Whaite so we are not able to answer questions regarding this recipe

You will need a 23cm/9-inch loose-bottomed flan tin and a food processor

Line the flan tin with the pastry and blind-bake.
Preheat the oven to 170 deg C/Gas 3.
Scrape the pulp of 9 of the passionfruit into a food processor and blitz for a few seconds to loosen everything up. Sieve the juice into a jug, ensuring you get every last drop, then discard the seeds and remaining pulp. Stir the cream, sugar and eggs into the passionfruit juice.
Put the blind-baked pastry case back in the oven, then pull out its shelf and pour in the passionfruit filling. Bake for 30-35 minutes, or until the filling is just about set, but wobbles slightly in the middle when the tart is moved.
Allow to cool completely before removing from the tin and putting on a serving plate. Scatter with the seeds of the remaining passionfruit before serving.