The Great Australian Bake Off

This incredible recipe is made with 4 different flavoured tarts, including passionfruit and coconut, pear and walnut, and everyone's favourite, chocolate and raspberry.


  • Passionfruit and Coconut Tart: Coconut Pastry

  • 340g plain flour

  • 3 tbs icing mixture

  • 130g unsalted butter

  • 1 egg, plus 1 egg yolk, lightly beaten

  • 40ml water

  • Passionfruit Filling

  • 250ml strained passionfruit juice (25 passionfruit)

  • 100g caster sugar

  • 5 eggs, lightly beaten and strained

  • 130g crème fraiche

  • Meringue

  • 3 egg whites

  • Pinch of cream of tartar

  • 210g caster sugar

  • To Finish

  • 50g desiccated coconut, toasted

  • Pear and Walnut Tart

  • Pear Custard

  • 5 Beurre Bosc Pears

  • 3 egg yolks

  • 35g flour

  • 40g sugar

  • 1 tbs thickened cream

  • Rough Puff Pastry

  • 250g flour

  • Pinch salt

  • 200g unsalted butter

  • 150g milk

  • Walnut Praline

  • 100g walnuts

  • 150g caster sugar

  • To Decorate

  • 100g walnuts

  • Chocolate and Raspberry Tart: Chocolate Tart Shell

  • 2 tbs Dutch process cocoa

  • ½ tsp salt 

  • 2 tbs icing sugar

  • 200g plain flour

  • 150g unsalted butter

  • 2 tbs water

  • Chocolate Ganache Filling

  • 500ml milk

  • 3 egg yolks

  • 1 egg

  • 40g caster sugar

  • 40g plain flour

  • 300g 70% cocoa dark chocolate, melted

  • To Decorate

  • 750g fresh raspberries

  • 100ml thickened cream

  • 1 vanilla bean

  • 200g dark chocolate (70%)


  • Passionfruit and Coconut Tart:

  • 1.

    Pre-heat oven to 180C.

  • 2.

    To begin, make the pastry by combining the flour, icing mixture together in a bowl. Rub in the butter to form breadcrumb consistency. Add in the egg, yolk and water and mix until combined. Tip onto a lightly floured work bench and bring together to form a smooth dough. Place in the fridge to chill and relax.

  • 3.

    Roll the dough out to 3mm thickness and line the base and sides of a 23cm fluted, loose bottom tart case and blind bake the tart shell for about 10 minutes, remove the paper and weights and continue cooking until a pale golden colour.

  • 4.

    Turn oven temperature down to 150C.

  • 5.

    While the dough is relaxing make the passionfruit filling by mixing the juice, sugar, eggs and crème fraiche in a measuring jug.

  • 6.

    Pour the passionfruit mixture into the pastry case and cook in the oven for about 30 minutes, or until cooked with a slight wobble.

  • 7.

    Make the meringue by whisking the egg whites in the bowl of an electric mixer until foamy. Add cream of tartar and then whisk until firm peaks form. Slowly add in sugar and let mix until smooth and glossy, stir through the toasted coconut. Pipe meringue onto cooked and cooled tart. Return to the oven for about 20 minutes, or until the meringue has crisped up and the coconut has toasted.

  • Pear and Walnut Tart:

  • 1.

    Place pears on a tray and place in the oven while other elements of the bake are cooking and if they are the only item in the oven crank the temperature to 220C. Roast until the flesh is mushy. Remove from the oven and as soon as possible peel and core the pears. Process the pears with a stand mixer and then pass through a sieve into a bowl.

  • 2.

    In a small bowl mix yolks, flour and sugar until combined. Mix in roasted pear puree and then cook in a medium sized saucepan until thickened. Place in a small bowl, cover the top with baking paper and set aside to cool and set. Once cool, gently stir through cream to loosen mixture.

  • 3.

    To make rough puff pastry mix flour, salt and just 25gm of the butter in a bowl. Add the milk and bring together to form a dough. Roll out to a rectangle and grate over half the butter. Fold the dough up into thirds and then roll out to a rectangle again. Grate the remaining butter onto the dough and fold in thirds again. Wrap in plastic wrap and refrigerate for 20 minutes. Take dough out of fridge and roll out before folding it in thirds again. Repeat this once more and then wrap and refrigerate. Repeat once more.

  • 4.

    To make the walnut praline toast the nuts in a small fry pan over a medium heat. Place the sugar in a small saucepan and cook until the edges start to turn a golden amber colour. Swirl the pan around until the whole mixture has cooked and caramelised and then stir in the walnuts. Tip onto a paper lined tray and allow to cool and harden. Blitz in a food processor to form a crumb.

  • 5.

    Pre-heat oven to 200C. Roll out chilled dough onto baking paper and using the round template, cut out a circle, discard left over pastry. Score a smaller circle inside the larger one and dock the inside circle with a fork. Sprinkle the inner circle with walnut praline crumb and then bake in the oven for about 20 minutes, or until the pastry has risen and turned a golden brown colour.

  • 6.

    Allow to cool.

  • 7.

    To assemble, blitz the walnuts in the small bowl of a food processor to get a rough meal. Spread pear custard onto cooled tart and then sprinkle the walnut meal around the edge.

  • Chocolate and Raspberry Tart:

  • 1.

    Pre-heat oven to 200C.

  • 2.

    Make the pastry by placing the cocoa powder, sugar, flour and salt in a bowl. Using the tips of your fingers, rub in the butter to form breadcrumb consistency. Add the water and then bring together to form a dough. Roll out on a piece of baking paper and then line the tart tin, allowing for some over-hang. Chill for 20 minutes.

  • 3.

    Blind bake the tart case for 15 minutes and then remove the weights, trim any remaining over-hang and then return to the oven to cook completely.

  • 4.

    Make the filling by placing the milk in a medium saucepan on the stove top but don’t turn the heat on at this stage. In a small bowl place the sugar egg, yolks and flour. Whisk to combine. Warm the milk to just before boil and then drizzle into egg mixture. Return to the saucepan and, stirring with a spatula so as not to let the mixture catch the pan, cook until thick. When super thick and bubbling remove from the heat and stir through the melted chocolate. Leave to cool.

  • 5.

    To assemble the tart, fill the tart shell with the chocolate filling. Whip the cream with the scraped seeds of the vanilla bean and fill the cavity of the raspberries before placing on top of the tart. Temper the chocolate and create chocolate decoration to place on top of the tart.


This recipe has not been edited or tested by the Bake Off Food Department

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