Caramelized Passion Fruit and Lime Tart

Desserts food, mains, recipes, tastey recipes, recipe ingredients

Serves: 8
Preparation: NA
Cooking Time: NA

A vine species of passion flower, with edible seeds and pulp. Sweet and sour tasting, and encased with a harder purple skin.



Ingredients

  • 500g pre-made short crust pastry
  • 8 passion fruit
  • 1 lime (zest and juice)
  • 6 egg yolks
  • 142ml double cream
  • 2 tbsp caster sugar

Method

  1. Line a 24cm tart tin with the pastry, and put into the fridge for half an hour. Meanwhile heat the oven to 180C/160C fan/gas 4.
  2. After half an hour, line the pastry case with grease proof paper and fill with baking beans. Bake for 10 minutes, and when slightly golden, remove the beans and paper and continue cooking at 120C, until the pastry is pale golden.
  3. Whilst the case is cooking, cut the passion fruits in half and scoop the flesh into a bowl. Blitz with a hand blender, and sieve the pulp.
  4. Mix the strained liquid with the lime juice and zest.
  5. In a separate bowl, beat together the sugar and yolks until well combined and then add the cream and fruit juice. Thoroughly mix together.
  6. Pour the combined mix into the tart and bake for 45 mins, at 180C/160C fan/ gas 4, until the custard sets.
  7. Sprinkle the sugar over the top of the tart and blow torch until the sugar caramelizes.
  8. Serve with cream.


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