Name: Caramelised passion fruit & lime tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: French
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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Caramelised passion fruit & lime tart

Caramelised passion fruit & lime tart

Barney Desmazery

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Serves 8

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4.6 out of 5.24 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal546
fat34g
saturates13g
carbs57g
sugars34g
fibre2g
protein6g
salt0.36g

low

Method

step 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.
step 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.
step 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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A star rating of 4.6 out of 5.24 ratings

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