Caramelised passion fruit & lime tart

Caramelised passion fruit & lime tart

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(22 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

This zingy tart has a wonderful flavour and is a great way to cook with passion friut

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
546
protein
6g
carbs
57g
fat
34g
saturates
13g
fibre
2g
sugar
34g
salt
0.36g

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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Method

  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.
  3. 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.

Recipe from Good Food magazine, March 2007

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Comments

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emmalouise283's picture
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I've made this with great success several times now, it's a real family favourite, easy to make and impressive at dinner parties!

cronstown8's picture
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This was so easy to make. It looks and tastes fantastic. Well worth the effort.

duckdelight's picture

SUCH A WINNER EVERY TIME!

bytesrus's picture

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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