Caramelised passion fruit & lime tart

Recipe uploaded by

Barney Desmazery

8 ratings

Recipe by Barney Desmazery

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1. Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
2. While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely. You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.

Per serving

546 kcalories, protein 6g, carbohydrate 57g, fat 34 g, saturated fat 13g, fibre 2g, salt 0.36 g

Latest comments and suggestions

• JE RECIPES

  21 December 2007

  JE RECIPES rated this recipe

  

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• BARBARA

  03 January 2008

  BARBARA rated this recipe

  

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• Gee's Faves

  06 January 2008

  Gee's Faves commented on this recipe

  Very heavy on the egg yolks, but oh a dream dessert. Made this for a dinner party, and it went very quickly! Easy to make, and worth the effort.

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• Dusty's

  02 February 2008

  Dusty's commented on this recipe

  SUCH A WINNER EVERY TIME!

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• Mark

  25 February 2008

  Mark rated and commented on this recipe

  

  This was so easy to make. It looks and tastes fantastic. Well worth the effort.

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• emmalouise283

  05 April 2008

  emmalouise283 rated and commented on this recipe

  

  I've made this with great success several times now, it's a real family favourite, easy to make and impressive at dinner parties!

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• Food Glorious Food

  31 January 2009

  Food Glorious Food rated and commented on this recipe

  

  very nice - zingy i used an orange instead of a lime - nice too

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• PolyVinylBride

  02 February 2009

  PolyVinylBride commented on this recipe

  I was just wondering if I could use another fruit other than passion fruit? Like mangoes or pineapple?

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• Barney

  03 February 2009

  Barney commented on this recipe

  you certainly could, for mango I would suggest you puree a whole mango then measure out 200ml of the pulp. Hope this helps Bx

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• PolyVinylBride

  07 February 2009

  PolyVinylBride rated and commented on this recipe

  

  Hey Barney thanks for the help but I forgot to check this page again before I went ahead and made it! I used pineapple pulp in the end (because mangoes just seemed too expensive lol) and it came out absolutely amazing. Would recommend to everyone! It's lovely and sweet and tangy, and the custard is a little meringue-like. I've even been asked to make it again and gladly will. For someone who struggles with custard tarts (numerous disastrous attempts) this is just so easy! :)

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• Penny

  24 April 2009

  Penny commented on this recipe

  Can anyone tell if I can make this tart the day before I plan to serve it then caramelise the top beofre serving? Thanks

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• Penny

  24 April 2009

  Penny commented on this recipe

  Sorry, that should read " can anyone tell me if I can make the tart he day before.."

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• redaurigny

  01 September 2009

  redaurigny rated and commented on this recipe

  

  I first made this for my then boyfriend. He absolutely loved it, and reader, I married him. I've made it a few times since and always just use the spare egg whites to make meringues.

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• beckyv

  27 October 2009

  beckyv rated and commented on this recipe

  

  This was amazing!!!! Seriously. I used a ready made asda special pastry case as i had guests, but you could use the regular pastry case for 59p to make it cheaper. As i didnt have a hand blender i used 10 passionfruits and pushed them through a sieve with the pestle for a pestle and mortor. I six friends for dinner and they all loved it. I didnt caramalise the top but next time i might make the eggs into a merangue as this had the texture of a lemon one. It didnt rise much at all in the oven so dont be afriad of filling the pastry case.

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Ingredients

• 500g pack dessert pastry
• 8 passion fruits
• finely grated zest and juice of 1 lime
• 200g golden caster sugar
• 6 egg yolks
• 142ml tub double cream
• icing sugar for dusting (optional)

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Ingredients

• 500g pack dessert pastry
• 8 passion fruits
• finely grated zest and juice of 1 lime
• 200g golden caster sugar
• 6 egg yolks
• 142ml tub double cream
• icing sugar for dusting (optional)

Per serving

546 kcalories, protein 6g, carbohydrate 57g, fat 34 g, saturated fat 13g, fibre 2g, salt 0.36 g

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