Caramelised Passion Fruit Lime Tart Recipes
CARAMELISED PASSION FRUIT & LIME TART
This zingy tart has a wonderful flavour and is a great way to cook with passion friut
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat
Time 1h10m
Number Of Ingredients 7
Steps:
- Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
- While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
- You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.
Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.36 milligram of sodium
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- Line a 24cm tart tin with the pastry, and put into the fridge for half an hour. Meanwhile heat the oven to 180C/160C fan/gas 4.
- After half an hour, line the pastry case with grease proof paper and fill with baking beans. Bake for 10 minutes, and when slightly golden, remove the beans and paper and continue cooking at 120C, until the pastry is pale golden.
- Whilst the case is cooking, cut the passion fruits in half and scoop the flesh into a bowl. Blitz with a hand blender, and sieve the pulp.
- In a separate bowl, beat together the sugar and yolks until well combined and then add the cream and fruit juice. Thoroughly mix together.
- Pour the combined mix into the tart and bake for 45 mins, at 180C/160C fan/ gas 4, until the custard sets.
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