So I feel like lately I’ve been bombarding you with chocolate. And chocolate. And MORE chocolate.
If there is anyone out there who doesn’t like chocolate (umm… if you do actually exist, how are we friends?) and is possibly complaining, then this one is for you.
But it is also for the chocolate lovers.
Because this is quite possibly better than chocolate.
OhmygoshdidIreallyjustsaythat?!
Yes. I did.
I first made this tart at culinary school. It was in a desserts class, and it was Tart Day.
There were chocolate tarts and passionfruit tarts on the menu. Surprise surprise, I was all over the chocolate tart like a rash. The pastry, raw, by itself, tasted like heaven. I consumed vast amounts of it. And I couldn’t wait for it to be baked and filled and baked again and then in my mouth.
Passionfruit tart though? Really? ‘Yeah, whatever’, I thought. ‘Yeah, whatever’, most people in the class thought.
Until we tried it, that is.
And… Oh. My. Gosh.
The chocolate tarts were left by the wayside as every last crumb of every single passionfruit tart baked in that class was devoured (after multiple photos were posted on Instagram, of course).
I’ve since baked it to sell at my new job. I’ve baked it for my family at home. I’ve baked it for friends and to take to dinners. Everyone loves this tart.
The pastry is short and buttery and just melts in your mouth. The filling is creamy and rich with its custard base, but light and refreshing at the same time, due to the passionfruit.
It’s tart love, I tell you.
Bake this. Okay? Then we can be friends.
- For the pastry:
- 175g unsalted butter, softened
- 100g icing (confectioner's) sugar, sifted
- pinch salt
- 1 egg yolk
- 250g plain flour
- For the passionfruit filling:
- 150ml cream
- 105g caster (superfine) sugar
- 300g eggs (approx. 6)
- 165g passionfruit pulp
- To make the pastry, using an electric mixer, cream the butter, icing sugar and salt until light and free of lumps.
- Add the egg, beating until combined.
- Mix in the flour on a low speed until just incorporated.
- Bring the dough together using your hands. Wrap in plastic wrap, and refrigerate 2 - 3 hours, until firm.
- Once the pastry has rested, remove it from the fridge and well grease a shallow 10 inch tart tin with butter.
- On a lightly floured surface, roll out the pastry until it is ½ cm (1/6 inch) thick, or large enough to line the base and sides of your tin. The pastry will be firm, but you want to roll it out quickly and gently, before it gets too soft and sticky. Make sure to move it around as you're rolling it, and dust your surface and the pastry with flour as needed to stop it from sticking.
- Roll the pastry up onto a floured rolling pin and unroll into your tart case.
- Ease it into the base and corners, then press it into the sides of the case, before trimming off any excess with a knife.
- Place the tart shell in the fridge for 20 minutes and preheat the oven to 180 C (350 F).
- Once it has rested again, line your tart shell with baking paper and fill with pie weights, dry beans, or rice. Place the tart tin on a flat tray and bake for 20-25 minutes or so, until the base of the pastry looks set and edges are golden. I uncovered mine for the last 5 minutes.
- As the pastry is baking, make your filling.
- Whisk together the cream, sugar, eggs and passionfruit in a large bowl.
- Once the pastry case has been blind baked, remove the baking paper and weights.
- Reduce the oven to 160 C (320 F).
- Place the pastry tin, still on the flat tray, back in the oven. With the door open, pour the passionfruit mixture into the pastry case, filling it right up to the top.
- Bake for 15 - 20 minutes, until just set in the center.
- Allow to cool completely before cutting. Serves 8 - 10
- Happy baking!
