For best results, always weigh ingredients where a weight is provided
9-inch fluted loose-bottomed tart tin
Heavy based medium saucepan
Stand mixer or electric mixer
Pie weights, baking beans or rice
whisk and silicone spatula
FOR THE TART SHELL:In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 - 2 minutes). Add the egg and beat on low until smooth - if it’s not combining just add 1 tbsp of the flour in with it and it should come together.
Add the remaining flour and beat just until large clumps are forming.
Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm (⅕ inch) thick or about 11 inches in diameter.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or up to 3 days.
PAR BAKE THE TART SHELL: Preheat the oven to 180C (160C fan) / 350F.
Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
Line the tart shell with a sheet of baking paper (crumple it up first for an easy fit) and fill with pie weights or rice. Fill it quite full and making sure it's pressed up tight into the corners and against the edges.
Bake for 15 minutes. You can proceed with making the crumble and filling while it bakes.
After 15 minutes. Carefully remove the baking paper and rice (or weights) and bake a further 7 minutes then set the tart shell aside.
FOR THE FILLING: Whisk together the sugar, passionfruit pulp, 2 eggs, egg yolks and zest in a small saucepan. Stir over low-medium heat until the sugar has dissolved.
Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
Turn the heat to low and continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip).
You’ve just made passionfruit curd! Allow the passionfruit curd to cool for about 15 minutes before proceeding.
Turn the oven temperature down to 160C (140C fan forced) / 320F.
In a bowl, whisk together the passionfruit curd, cream and the extra egg until well combined. Pour the mixture into the tart shell and place back in the oven for a further 30-35 until almost set (there should be a 2 inch ring where it is not wobbly at all and the centre portion should just have a slight wobble - not by runny).
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For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can use fresh passionfruit pulp, frozen passionfruit pulp, jarred or tinned just make sure it does not have anything in the ingredients except passionfruit.
Passionfruit seeds are edible but if you don’t want them, strain them out AFTER measuring the ⅔ cup quantity of passionfruit pulp. This recipe has been developed with the pulp measured with the seeds in.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.