Passion Fruit Tart

1. 1

   Grease a 10 inch loose-bottomed tart pan.

2. 2

   Combine powdered sugar, whole egg, 1 3/4 cups flour, 1/2 cup butter and a pinch of salt in a mixing bowl. Knead with the dough hook then with your hands until smooth. On a lightly floured work surface, roll dough out into a 12 inch circle. Use to line pan. Prick base with a fork and chill for 30 mins.

3. 3

   Meanwhile, in a saucepan, melt 5 tbsp butter. Mix remaining flour, 1/4 cup sugar and a pinch of salt in a bowl. Add melted butter and knead with the dough hook of a mixer to a crumble. Let cool.

4. 4

   Preheat oven to 400u00b0F. Line tart pan with parchment paper and fill with baking beans. Blind bake for 20 mins. Remove baking beans and paper. Bake for 5 mins.

5. 5

   In a saucepan, bring 2 1/2 cups passion fruit juice to a boil. In a bowl, mix together custard powder, remaining sugar and 3/4 cup cold passion fruit juice until smooth. Whisk into boiling juice then simmer for 1 min. Remove from heat. Beat egg yolks with 3 tbsp passion fruit juice then stir into hot custard mixture. Add passion fruit pulp. Pour into tart shell and sprinkle crumble over top. Bake for 20 mins. Let cool completely.

6. 6

   Serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.