Practical Method to Serving Tasty Lemon and Passionfruit Tart

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We hope you got insight from reading it, now let's go back to lemon and passionfruit tart recipe. You can cook lemon and passionfruit tart using 15 ingredients and 10 steps. Here is how you cook that.

To make an extraordinary Lemon and Passionfruit Tart, here are the materials required:

1. Get of Pastry.
2. Get 120 gm of unsalted butter, cold diced.
3. You need 175 gm of Plain Flour.
4. Prepare 50 gm of Icing Sugar.
5. Get 2 of egg yolks from medium eggs.
6. Provide 1 of egg yolk beaten to glaze finished pie crust(s).
7. Use of Filling.
8. You need 3 of Lemons, juice and zest.
9. You need 2 of Passion fruits, pulp only.
10. Prepare 170 gm of unsalted butter, diced.
11. Prepare 4 of large eggs.
12. Provide 1 of large egg yolk.
13. Use 220 gm of Caster sugar.
14. Use of 22cm tart tin or 8 small pie tins.
15. Use of Pot of water, set to simmer.

After preparing the materials, now you are good to cook your 5-star Lemon and Passionfruit Tart by following the instructions on this section:

1. Place butter, flour and icing sugar into food processor and combine until you have a crumbly texture. Add in the egg yolks, a little at a time, pulsing after each addition. Once added, pulse the mixture a few more times until the dough comes together..
2. Transfer mixture to a floured surface and knead dough together into a ball. Wrap in Plastic wrap and place in the fridge to chill for an hour..
3. Remove from fridge and roll out the chilled pastry on a lightly floured surface or between two pieces of baking paper until approx 2- 3mm.
4. Butter or grease tart pan and press the dough evenly over the bottom and up the sides of the pan. Prick the base with a fork then place into the fridge again for 30 mins. Preheat oven to 190 degrees..
5. Remove pastry tin from the fridge, line with baking paper, fill with baking beans then blind bake for 15-20 minutes (190°C) until golden. Remove baking beans and paper then bake for a further 10 minutes (190°C). Set aside on a wire rack and brush all over with remaining beaten egg yolk. Allow to cool completely..
6. To make the Lemon and Passion fruit Filling: Roll the lemons on the bench top with the palm of your hand in order to release more juice. Grate the zest then juice the lemons and add juice and zest to the food processor along with the Passion fruit pulp, butter, sugar, 4 eggs and egg yolk. Combine until mixture is pale and fluffy..
7. Place in a heat resistant bowl and set it over a simmering pot of water and cook the mixture, stirring constantly until the mixture is thickened. Approx 10 mins..
8. Cover tightly with clingwrap to avoid a skin forming over the mixture and refrigerate for 30-60 minutes..
9. Once cooled, pour into cooled pastry tart casing(s). Refrigerate until set approx 4 hours or overnight..
10. Serve with whipped cream..

Remove the tart from the oven, balance on a cup and remove the sides. Put on a cake rack and, with a palette knife, slide the base off the tart tin. One of the most requested recipes, has been for the Lemon Tart I made using a recipe from the Australian Gourmet Traveller Perfect Match cookbook. Stir the drained tapioca pearls into the finished passionfruit curd. Pour into the cooled tart shells and refrigerate for at least one hour, until the filling.

Recipe : Lemon and Passionfruit Tart

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