Passion Fruit Tart

1. 1

   For the pastry dough, pulse flour, powdered sugar and butter in a food processor until loosely combined. Add egg and process until dough just comes together. Turn out onto a lightly floured surface and knead lightly. Shape into a flat disc. Wrap in plastic wrap and chill 1 hour.

2. 2

   Lightly grease a 10 inch round, fluted tart pan with removable base. Roll pastry between sheets of parchment paper, large enough to line prepared pan. Ease into pan and trim excess. Place pan on a baking sheet and chill 15 mins. Preheat oven to 375u00b0F. Line pastry with parchment paper and cover base with dried beans, rice or pie weights. Bake 15 mins. Remove weights and paper, bake 5 more mins, or until golden. Remove from oven and reduce temperature to 350u00b0F.

3. 3

   For the passion fruit filling, whisk eggs, sugar and cream until combined. Whisk in passionfruit pulp and juice. Strain into a bowl, discarding half the seeds. Stir remaining seeds into mixture. Pour into pastry. Bake 30 mins, or until almost set. Cool. Dust with extra powdered sugar before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.