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1
To make the passionfruit mix, put it together the day before you wish to bake the tart (resting the custard in the refrigerator helps avoid splitting).
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2
Break the eggs into a bowl and whisk.
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3
Add the sugar and continue to whisk until well incorporated.
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4
While stirring gently, pour in the cream.
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5
Add the passionfruit juice and continue to stir until well blended.
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6
Strain into a pitcher.
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7
Cover and refrigerate overnight.
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8
Roll tart dough, line a 10 inch tart pan (with removable bottom) with dough.
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9
Refrigerate for 30-60 minutes Preheat the oven to 425 degrees.
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10
Remove the tart from the refrigerator and bake blind until just done and golden.
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11
Reduce oven to 350.
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12
Remove tart shell from oven and brush the tart shell with egg wash- cook for a further 10 minutes.
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13
Lower the temperature to 280 degrees.
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14
Gently stir custard as it will have separated slightly.
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15
With the tart shell sitting in the oven on a sheetpan, carefully pour in the passionfruit custard.
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16
Fill the tart right to the top.
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17
Bake for 40 minutes.
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18
Check-- the tart should just set, but still be slightly wobbly in the middle.
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19
If you take it out too soon, it will not set and run when you cut it; if you leave it in too long, it will set too firmly and lose its elegance.
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20
Through experience, you'll find the optimum set for the tart in your oven.
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21
Remove the tart from the oven, let cool on rack for 10 minutes, balance on a cup and remove the sides of the pan.
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22
Place the tart on a wire rack.
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23
This will allow the tart to cool and the pastry to crisp up rather than sweat.
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24
Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets.
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25
Allow to cool for at least 1 hour (can be made a day ahead and refrigerated).
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26
Carefully cut with a serrated knife and place in the middle of large white plates.
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27
Dust with icing sugar and serve.
