|
Recipes > Dessert
Passionfruit
Tart
Ingredients:
Pastry:
250gm Plain Flour
75gm Butter
Pinch of Salt
90gm Icing Sugar
55ml Milk
2 Egg Yolks
Filling:
9 Eggs
350gm Castor Sugar
300ml Double Cream
350ml Passionfruit Juice, strained
Method:
For pastry:
Blend flour, sugar, salt and butter in a food processor until mixture
resembles breadcrumbs. Add remaining ingredients and this will form a
soft dough. Roll pastry and line a well greased tart case and either
freeze or rest in fridge for at least one hour. Bake pastry shell in
oven at 180ºC for 10-15 mins.
For filling:
Combine all ingredients, mixing well, then strain and stand for at least
one hour or better still overnight to prevent mix from splitting. Pour
mixture into pastry shell and bake at 140ºC for 40mins. After custard
forms a skin on top (approx 10 mins in oven) refill gently to as full
as possible in shell. Serve at room temperature with clotted cream.
back
to catering recipes page
|
|
