Mary Berry, the beloved baking queen, shares her recipe for a divine passionfruit tart, promising a taste sensation similar to a classic lemon tart but with a tropical twist. This dessert, perfect for impressing guests or satisfying a sweet craving, requires just 30 minutes to an hour of preparation and baking time.
Berry emphasizes the importance of gentle cooking to achieve a smooth and creamy filling. To ensure the perfect consistency, avoid letting the filling bubble excessively. This recipe yields enough for six generous servings, using a deep 23cm loose-bottomed fluted tart tin.
Ingredients for the Orange Pastry:
* 175g plain flour, plus extra for dusting
* 100g cold butter, diced
* 30g icing sugar
* One orange, finely grated zest
* One egg
Ingredients for the Filling:
* Eight passionfruits, halved and pulp removed
* Four large eggs
* One large orange, juice only (or 50ml of orange juice)
* 150ml double cream
* 75g caster sugar
* Icing sugar, for dusting
* Single cream, to serve
Method:
For the Orange Pastry:
1. Combine the flour, butter, icing sugar, and orange zest in a food processor until the mixture resembles breadcrumbs.
2. Add the egg and pulse until the dough forms a ball.
3. Dust a work surface with flour and gently roll out the pastry until it is very thin.
4. Transfer the dough to the tart tin and line the base and sides. Press the dough firmly into the sides and level the top.
5. Prick the base with a fork and chill in the refrigerator for at least 30 minutes.
For the Filling:
1. Sieve the passionfruit pulp into a bowl, discarding the seeds.
2. Add the eggs, orange juice, cream, and sugar to the bowl and whisk until well combined.
3. Transfer the custard to a jug.
Baking:
1. Preheat the oven to 200°C (180°C fan/gas six).
2. Line the pastry case with non-stick baking paper and fill with baking beans.
3. Bake for 15 minutes, or until the edges are lightly golden.
4. Remove the paper and beans, then bake for an additional 5 minutes until the pastry is crisp and golden.
5. Reduce the oven temperature to 160°C (140°C fan/gas three).
6. Pour the passionfruit custard into the pastry case.
7. Bake for 35 to 40 minutes until the custard is set in the middle, with a slight wobble.
Serving:
1. Allow the tart to cool to room temperature.
2. Dust with icing sugar and serve with cream on the side.
If you’re not eating the tart immediately, allow it to cool completely and then refrigerate until ready to serve. Mary Berry’s passionfruit tart is a delightful dessert that is sure to impress. Enjoy!
