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Passionfruit Tart
By Andy | June 30, 2008
Passionfruit Tart
Serves 8
Prep time : 15 minutes
Cooking time : 30 minutes
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Ingredients
1 cup of passionfruit pulp including seeds. Fresh is best, tinned pulp is not anywhere near as flavoursome.
4 eggs.
1 cup castor sugar.
125 grams softened chopped butter.
200 grams plain sweet biscuits (Arrowroot, Marie etc).
1/2 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
100 grams melted butter.
1 tablespoon pure icing sugar.
Method
Grease a shallow (2cm deep) 24cm spring form flan pan. We also have used a 23cm Pyrex warming plate for this recipe.
In a food processor, blend biscuits to fine crumbs.
In a bowl, mix the crumbs, nutmeg, cinnamon and 100 grams melted butter and combine well.
Press the mixture into the flan pan evenly distributing it across the bottom and sides.
Refrigerate for a minimum of an hour.
In a heat proof bowl, whisk the eggs and sugar together to combine them well.
Add the passionfruit pulp.
Move the bowl over a pan of boiling water and gently cook the mixture until it thickens and becomes custard like. At this point the curd will coat the back of the spoon without running off.
This may take 20 to 25 minutes, and you MUST stir the mixture constantly.
Do not allow the bottom of the bowl to sit in the water at all, remove the bowl from the pan if you think it is even coming close to boiling.
Once the curd has thickened, add the softened butter and whisk in until well combined.
Pour the curd into the cold base, and refrigerate overnight.
Serving
Dust with the icing sugar.
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Topics: Desserts, Sweet Snacks | No Comments »
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