Passion Fruit Tart

Sweet Short Crust Pastry

450g Plain Flour
300g Butter
150g Icing Sugar
2 Egg Yolks
2 Whole Eggs
1 lemon zest
5g Salt

Method:

• Sift the flour and the salt.
• Quickly rub the butter in with the flour until the mixture resembles crumbs.
• Mix the sugar and lemon zest into the mixture, then add the egg yolks and eggs work everything together and rest for 1 hour.

Tart Filling

18 Eggs
750g Sugar
400mls Passion fruit Juice
2 Lemon Zest
500mls Cream

Method:

• Mix sugar with eggs, add rest of ingredients.

The Tarts

Method:

• Blind bake tarts bases at 150°c for 30 minutes. Make sure pastry is cooked.
• Fill tarts with filling and cook at 100°c for 45 minutes. 

Lemon Curd

4 Lemons –  juice and zest
200g Sugar
100g Butter
4 Eggs + 2 yolks

Method:

• Juice and zest lemons.
• Whisk sugar and eggs together.
• Add juice to egg mixture.
• Add butter and stir over a double boiler to thicken.
• Once thickened, pass through a fine sieve and store in a piping bag.

Lemon Curd Sauce

100ml Lemon Juice
2 Eggs
1 Yolk
80g Caster Sugar
90g Diced Butter

Method:

• Whisk egg, caster sugar and lemon juice over a bain marie to a sabayon.
• Remove from the heat and mix in the butter till smooth and shiny.

Praline Crumbs

Ingredients

100g    Hazelnuts
100g    Caster Sugar

Method:

• Toast the hazelnuts till golden brown then group them together on greaseproof paper on a heat proof tray.
• Slack the sugar with a little water in a thick bottomed pan.
• Heat to a dark caramel and pour over the hazelnuts to set them in the caramel.
• Allow to cool completely.
• Once cold and set, pulse in a food processor to form crumbs.

Serve the tart in the center of a large plate with a drizzle of lemon curd sauce and a scattering of praline crumbs.