As those of you who read my last post know, I have a few passionfruit at the moment. By the end of the day after the ‘dog day afternoon’, I had another two buckets of passionfruit. Luckily, we were coming back to Perth so when Maus did her tomato and cucumber run, she also handed out passionfruit.
I do love our street in Perth. When we came home, there were four mangoes on our doorstep and, after her deliveries, Maus came home with a bottle of wine. One of our neighbours has a farm where he grows grapes and makes his own wine. Jolly good it is, too.
I did hold back some passionfruit for us, though. I had been to EatYourBooks and found a couple of passionfruit recipes to try. Friends were coming to dinner the next night and they were to be the guinea pigs for a passionfruit-themed dinner. Main meal was lamb with a green bean (from the garden), feta and orange (from the garden) salad with passionfruit (from the garden) dressing. Dessert was this passionfruit tart.
The main meal was so so but the tart was absolutely fabulous. Maus and I had left overs for breakfast and lunch. Eek!. No wonder I am fat! As a bonus, it was dead easy to make.
I found the recipe in the 2005 book the accidental foodie by Neale Whitaker. In the book, Neale interviews a wonderful collection of Australian and English chefs and then sets out a few of their recipes. This recipe is from Neil Perry. I believe the recipe also appears in Neil’s book, Rockpool.
Interestingly, I recently read the following quote from Rockpool:
“If one fruit stands out in my mind as Australian it would have to be the passionfruit.”
Of course, he is right, which got me wondering why it is the case. Is it just that every back yard in the fifties had, along with the ubiquitous lemon tree, a passionfruit vine? It must be.
This tart is rich and luscious. It is reminiscent of the wonderful lemon and lime tarts that were so popular not that long ago. This tart is a real winner. I will definitely be making this again. Next weekend, in fact.
Neil advises to make the filling the day before you wish to bake the tart as resting it in the refrigerator helps avoid splitting. I made the filling and pastry the night before and cooked the tart the next morning.
Sweet Shortcrust Pastry
- 250g plain flour
- 75g unsalted butter, cubed
- a pinch of salt
- 90g icing sugar, sifted
- 55mls milk
- 2 egg yolks
- 9 x 55g (large) eggs
- 350g caster sugar
- 300mls double cream (45% butterfat)
- 350mls passion fruit juice (strained passionfruit pulp)*
- extra plain flour for rolling
- egg wash for glazing (one egg with one teaspoon water)
- icing sugar, for serving
*Morrie left a comment on my previous post advising that he uses a tip from the Passionfruit Association. Remove passionfruit pulp and place in a bowl, microwave for 30 seconds on high, then strain through a fine sieve. Reserve the juice and discard the seeds. I have never tried it but will soon. The recipe where the tip originated was for 6 passionfruit.
Preparation of Filling:
NB: Make the day before you intend to bake the tart.
- Break the eggs into a bowl and whisk.
- Add the sugar and continue to whisk until well incorporated.
- Whilst stirring gently, pour in the cream.
- Add the passionfruit juice and continue to stir until well blended.
- Cover and refrigerate overnight.
Even though the recipe didn’t say to, I strained the mixture before putting it in the fridge.
Preparation of Sweet short crust pasty:
- Place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds.
- Add the milk and egg yolks and process until a mass forms (a matter of seconds).
- Turn onto a lightly floured surface and knead lightly a couple of times. Flatten and form a disk. Wrap in plastic film and place in the refrigerator for, at least, one hour.
For the recipe you need a 28cm tart tin with walls of, at least, 2.5cm.
- Lightly oil your tart tin with flavourless oil.
- Roll out the pastry and line your tart case. Don’t worry if it needs patching here and there. Just put a bit of water on the edge of the pastry and join where needed. I always leave my pastry about a ½ centimetre taller than the sides of the tin so, if the pastry shrinks a bit, I still have plenty of depth to my case.
- Rest in the refrigerator for 30 minutes.
- Preheat the oven to 180°C.
- Line the tart case with baking paper or foil, place pastry weights on the paper and bake blind for 20 minutes. Remove the weights and paper, brush the tart shell with the egg wash and cook a couple of minutes longer, until the wash is dry.
- Lower the temperature to 140°C
- With the case sitting in the oven, carefully pour in the passionfruit custard. Fill the tart right to the top. Bake for 40 minutes. The tart should be mostly set but still be wobbly in the middle.
- Remove the tart from the oven, balance on a cup and remove the sides.
- Put on a cake rack and, if you are brave enough, use a palette knife to slide the tart base off the tart tin. I tried but my tart began to crack so I decided to leave well alone.
- Dust with icing sugar to serve.