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Passionfruit Tart

by , featured in John Whaite Bakes
Published by Headline Home
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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.


Serves: 8

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


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

  1. Line the flan tin with the pastry and blind-bake.
  2. Preheat the oven to 170 deg C/Gas 3.
  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.
  4. 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.
  5. 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.

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