Passion Fruit Tart

Preparation

Step 1: Pre-bake the pastry

Preheat the oven to 180°C. Roll out the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork. Line with parchment paper and baking beans, then blind bake for 15 minutes.

Remove the paper and beans, then bake for 5 more minutes until the base is golden. Let cool on a wire rack.

Step 2: Make the passion fruit custard

Cut the passion fruits in half and scoop the pulp and seeds into a strainer set over a bowl. Press to extract the juice and set aside. Zest the lime and squeeze its juice.

In a saucepan, whisk the eggs, egg yolks, sugar and cornstarch, then add the strained passion fruit juice and the lime juice. Thicken over medium heat, stirring constantly, until the first bubbles appear.

Step 3: Finish the custard

Off the heat, stir in the butter cut into small dice and the lime zest. Mix until the custard is smooth and shiny.

Pour the custard over the cooled tart base and smooth the surface with a spatula.

Step 4: Bake the tart

Bake at 160°C for 20 to 25 minutes. The custard should be set but still slightly wobbly in the center. Take the tart out of the oven and let it cool completely on a wire rack.

Then refrigerate the tart for at least 2 hours so it sets perfectly.

Step 5: Decorate and serve

Just before serving, decorate the tart with some fresh passion fruit seeds and lime zest. Cut it into generous slices with a sharp knife.

Serve well chilled, optionally with a quenelle of lightly sweetened whipped cream. The tart keeps for 48 hours in the refrigerator.