Passion fruit & orange tart

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Recipe by Gordon Ramsay

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1. To make the Pâté sucrée, using an electric mixer, beat the butter and sugar until creamy but not fluffy. Split open the vanilla pods and scrape out the seeds. Add to the mixture. With the mixer on slow, gradually add the eggs, stopping once or twice to scrape down the sides.
2. Sift the flour with ¼ tsp fine sea salt and, with the mixer on a slow speed, add this to the bowl in stages. Stop mixing as soon as it comes together as a crumbly mixture. Remove and knead with your hands to a smooth dough. Weigh out 350g/12oz for the tart and chill. Divide the rest in two, wrap each piece in cling film and freeze for another time.
3. To make the tart, halve the passion fruit, scoop the pulp into a pan and pour in the orange juice. Boil for 8-10 minutes until reduced by half. Rub through a sieve into a jug, and set aside to cool - there should be about 250ml/9fl oz.
4. On a surface dusted with half flour, half icing sugar, roll out the chilled pastry thinly, to about 3mm if possible. Using the rolling pin, fit it into a fluted loose-based 24cm (2cm deep) flan tin. Don't worry if the pastry cracks, simply pinch it back together. Trim the edges so they are roughly level with the top of the tin, then press the pastry well into the sides using a piece of dough. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6. Press the pastry into the sides again so that it lifts slightly. Prick the base, line with baking paper and fill with baking beans. Bake blind on a baking sheet for 15 minutes.
5. Meanwhile, melt the 25g/1oz chocolate either in the microwave on medium for 2 minutes or in a small heatproof bowl over a pan of simmering water. Allow the chocolate to cool until tepid but still runny.
6. Take the flan case out of the oven, remove the paper and baking beans, then return the pastry to the oven and cook for another 5-7 minutes until golden brown. Remove the pastry case and turn the oven down to fan 130C/ conventional 150C/gas 2. Using a pastry brush, spread the chocolate evenly and thinly over the hot pastry base and up the sides. Allow to cool and set.
7. Meanwhile, beat the reduced fruit juice with the sugar, cream and eggs in the pan until smooth, then strain through a sieve into a jug. Put the tart back on the baking sheet and place on the oven shelf to pour in the filling - you may have a little left over. Bake for 35-40 minutes until the top forms a light crust and looks slightly set. The centre may still look a little soft, which is fine.
8. Carefully take the tart out of the oven and leave to cool - the filling will continue to set. Once cooled, remove from the tin and slide onto a serving plate with the help of a long palette knife. (It can now be chilled for up to 2 hours.)
9. Bring back to room temperature for 1 hour to serve. Just before serving, dust the top of the flan evenly with icing sugar, through a sieve. Immediately caramelise the sugar to a golden brown crust using a cook's blowtorch. Serve cut into slices, with or without decoration.

Nutrition per slice

554 kcalories, protein 9g, carbohydrate 70g, fat 28 g, saturated fat 16g, fibre 1g, salt 0.45 g

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Ingredients

• pâté s ucrée (see below)
• 6 ripe passion fruits
• 350ml fresh orange juice
• 25g dark chocolate , broken into pieces
• 250g caster sugar
• 200ml double cream
• 6 medium eggs

FOR THE PÂTÉ SUCRÉE

• 250g butter at room temperature
• 175g caster sugar
• 3 vanilla pods
• 2 medium eggs , beaten
• 500g plain flour

TO DECORATE

• 2 tsp icing sugar
• 50g dark chocolate (optional)

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Difficulty and servings

Cuts into 8 slices

Preperation and cooking times

Prep 1 hr

Cook 1 hr

Ingredients

• pâté s ucrée (see below)
• 6 ripe passion fruits
• 350ml fresh orange juice
• 25g dark chocolate , broken into pieces
• 250g caster sugar
• 200ml double cream
• 6 medium eggs

FOR THE PÂTÉ SUCRÉE

• 250g butter at room temperature
• 175g caster sugar
• 3 vanilla pods
• 2 medium eggs , beaten
• 500g plain flour

TO DECORATE

• 2 tsp icing sugar
• 50g dark chocolate (optional)

Nutrition per slice

554 kcalories, protein 9g, carbohydrate 70g, fat 28 g, saturated fat 16g, fibre 1g, salt 0.45 g

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