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Grenadilla (Passion Fruit Tart)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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 ounce 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 ounce superfine sugar
  • 4⅖ fluid ounce 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.
  • Pour into the prepared pastry cases and bake for 20 minutes, until set (it should be a bit wobbly in the centre when tapped.)
  • 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.
  • Pour into the prepared pastry cases and bake for 20 minutes, until set (it should be a bit wobbly in the centre when tapped.)
  • Additional Information

    Taken from "Cooking from Memory": a journey through Jewish food.

    Taken from "Cooking from Memory": a journey through Jewish food.

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