Passionfruit tart
SERVES 12-15 // PREP TIME 45 MINS // COOK 1 HR 30 MINS (PLUS RESTING, COOLING)“A passionfruit tart is the yellow sunshine of Australian
summers,” says Ingram. “That bounty of passionfruit that hangs
over a neighbour’s fence, ‘foraged’ for our gain, represents
the fruits of Aussie tenacity and resourcefulness. If only to
create something that we can skite about on the table of a
sweltering backyard barbecue.” Begin this recipe a day ahead
to make and rest the pastry.1 egg
2 egg yolks
25 gm caster sugar
2 tbsp milk
250 gm (1⅔ cups) plain flour,
plus extra for dusting
175 gm unsalted butter, cut into
large dice and softened
Crème fraîche (optional),
to serve
PASSIONFRUIT FILLING
6 eggs
2 egg yolks
250 gm caster sugar
400 gm passionfruit pulp (from
about 15 passionfruit), plus
extra, to serve
250 gm mascarpone, at room
temperature
125 ml (1⁄ cup) pouring cream1 To make pastry, whisk egg,
yolks, sugar and milk in a small
bowl. Tip flour onto a work
surface, add a pinch of salt
and scatter butter over the
top. Working quickly to keep
the butter cold, rub butter into
flour with your fingers until
just combined, keeping lumps
throughout. Make a well in the
centre, then pour egg mixture
into well. Graduallypull flour
from into the well, mixing with
your fingertips until liquid is just
absorbed, then push the dough
away from you on the bench
with the heel of your hand in
a sweeping motion, isolating
the butter lumps and flattening
them into ribbons throughout
the pastry (takecare not to
overwork the flour and butter).
Form dough into a 2cm-thick flat
rectangle, wrap in plastic wrap
and refrigerate to rest (at least
3 hoursor overnight).
2 Roll out pastry on a lightly
floured surface to a 3mm-thickround. Line a 28cm-diameter
loose-bottomed tart tin with
pastry, leaving 1cm overhang.
Ensure pastry is snug against
sides of tin and there are
no air bubbles underneath.
Refrigerate to rest (overnight).
3 For passionfruit filling, whisk
eggs, yolks and sugar in a
bowl until well combined. Add
passionfruit, mascarpone and
cream, and whisk to incorporate
thoroughly. Push filling through
a fine sieve with a spoon into a
jug. Leave at room temperature
until needed.
4 Preheat oven to 180°C.
Trim excess pastry from tart
(reserve it to repair any holes),
then blind-bake until set
(35-45 minutes; see cook’s
notes p126). Remove paper
and baking weights and bake,
gently pressing down any
bubbles with a tea towel,
until pastry is cooked through
(5-10 minutes). Remove from
oven and return paper and
weights to pastry case until
case is cool (15 minutes). Repair
any holes with reserved pastry,
spreading it over gaps.
5 Reduce oven to 120°C. Skim
of any cream that has risen to
the surface of the filling, then
whisk until smooth. Place tart
case in oven and carefully pour
in filling to almost reach the rim
(there may be some leftover).
Drag a sheet of paper towel
across the surface to absorb
any residualcream and burst
any bubbles. Bake until set
with a slight wobble in the
centre (30-35 minutes). Cool
completely (2 hours) and
serve with crème fraîche
and passionfruit pulp.➤A passionfruit tart, at once
sweet and acid, is the yellowsunshine of Australian summers.