I admit, this one is full of passion (pun intended, haha). Ok, now I got that out of the way, this beautiful and super tasty passionfruit tart is the perfect combination of sweet and crunchy tart base and a citrusy passionfruit filling that is just the right consistency. The key to get this Thermomix recipe right is to adhere very strictly to the oven temperatures when baking the tart with the filling. It will set all of a sudden. I tested it in the oven after 20 minutes and it was still a little wobbly. After about 25 all of a sudden it set, so make sure not to be impatient with this one, it will pay off.
- 125 g unsalted butter cut into cubes
- 250 g plain flour
- 1 large egg
- 75 g icing sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1/2 lemon zest only
- 10 g whole milk or thickened cream
- 250 g single cream
- 2 large eggs
- 3 egg yolks
- 125 g caster sugar
- 20 g lemon juice
- 125 g passionfruit pulp
Place the butter cubes in the freezer for 5-10 minutes then remove and place in the mixing bowl.
Add the plain flour, eggs, icing sugar, vanilla bean paste, lemon zest and milk then combine 20 Sec. / Speed 6. The mixture should resemble crumble and may not be fully incorporated.
Run your hands under cold water then tip the mixture onto the work surface and quickly form into a ball. Shape into a disc. Wrap in cling film and refrigerate for 30 minutes. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
Uncover the pastry and place on a lightly floured surface. Roll out the pastry to 0.5cm thickness. Line a 24cm or 27cm round loose bottom tin with the pastry and prick the base with a fork. Chill for 15 minutes.
Line the pastry with greaseproof paper and fill with baking beans (or rice or lentils). Bake for 15 minutes, then remove the beans and greaseproof paper and bake for a further 5 minutes. Leave to cool for a few minutes. Turn the oven down to 150°C / 130°C / Gas Mark 2.
To make the filling, clean the mixing bowl. Place the single cream, eggs, egg yolks, caster sugar, lemon juice and passionfruit pulp in the mixing bowl. Combine 10 Sec. / Speed 4.
Place the tart shell back in the oven and pour the filling into the shell. This makes it easier to slot back in the oven and bake. Bake for 25-30 minutes until the tart is set. Remove and leave to cool before slicing. You can store the tart in the fridge for up to 1 week.
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