This classy classic is a made with pure cream and fresh fruit juices.
To make the pastry, place the flour, butter and icing sugar in a stand mixer with a paddle attachment. Turn to low speed and mix until starting to combine. Increase speed to medium and mix for 3-4 minutes until soft and well combined. Add the egg and mix until roughly combined. Tip the mixture onto the bench. Bring the mixture together in a small mound and using the palm of your hand, knead together until it forms a smooth dough. Flatten into a 30cm disc, wrap in cling film and place in the freezer for 15-20 minutes until chilled.
Preheat oven to 190?C fan-forced.
Meanwhile, to prepare the passionfruit filling mix the eggs, egg yolks and sugar in a medium bowl with a whisk, stir to combine without incorporating air into the mixture. Allow to sit at room temperature for 20 minutes, stirring occasionally until the sugar has dissolved.
Remove the dough from the freezer and break into large pieces. Squash the pieces together kneading lightly until softened and smooth. On a floured surface, roll out to about a 38cm round. Pastry should be about 3-4mm thick. Cut a 35cm round and use to line a 27cm round fluted loose-based tart tin, gently working the dough into the base and edges with a pastry brush (this is gentler and more effective than fingertips). Using scissors, trim the pastry to 2cm above the rim. Place the tin in the freezer for 3-4 minutes until firm. Remove from the freezer and using a knife, trim the pastry to 5mm above the rim. Return the tin to the freezer for 3-4 minutes until chilled and firm.
Remove the tin from the freezer. Line the base and sides with baking paper but leave the top, flat edge exposed. Fill completely with rice. Transfer the tin to the oven cook for 5 minutes then rotate. With the oven door open, quickly run your hands around the outside of the pastry again, gently leaning the pastry in towards the centre(this creates a higher wall which means you can fill the tart with more liquid) Close the door and cook for 10 minutes until the edges are light golden and the base is dry. Remove the plastic wrap and rice, rotate the tin and return to the oven for 5-10 minutes until golden and cooked through. If there are any holes or cracks at this point patch up with left over dough. Seal the inside shell up to and over the collar by brushing with egg yolks and cook again on middle shelf for 3-5 minutes until the egg is completely dry.
Meanwhile, warm the cream, passionfruit and orange juice in a large saucepan until almost simmering, remove from heat. Gradually stir the hot mixture into the egg with a whisk, stirring (not whisking) to avoid air bubbles forming. Gently bang the bowl on the bench a few times to release any air bubbles. Strain the liquid through a sieve into a jug.
Meanwhile, warm the cream, passionfruit and orange juice in a large saucepan until almost simmering, remove from heat. Gradually stir the hot mixture into the egg with a whisk, stirring (not whisking) to avoid air bubbles forming. Gently bang the bowl on the bench a few times to release any air bubbles. Strain the liquid through a sieve into a jug. Skim any foam from top.
With the tin on the oven shelf, pour the hot liquid directly into the pastry case. Close the door, reduce the oven to 140?C and bake for 20-25 minutes, rotating the tin as necessary until set (it should still have a wobble in the centre). Remove from the oven and immediately place in the fridge on a cooling rack. Allow to cool for 20-25 minutes then remove from the tin and the base. Return the tart to the cooling rack in the fridge for 20 minutes. Stand the tart at room temperature for a further hour or until cool enough to serve. This tart is best eaten on day of baking.
This recipe has not been edited or tested by the Bake Off Food Department.
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