Simple Way to Make Homemade Lemon and Passionfruit Tart

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Before you jump to Lemon and Passionfruit Tart recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

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Thus, it should be quite obvious that it's not difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let's go back to lemon and passionfruit tart recipe. You can cook lemon and passionfruit tart using 15 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Lemon and Passionfruit Tart:

1. Use of Pastry.
2. You need 120 gm of unsalted butter, cold diced.
3. Get 175 gm of Plain Flour.
4. Provide 50 gm of Icing Sugar.
5. Take 2 of egg yolks from medium eggs.
6. Use 1 of egg yolk beaten to glaze finished pie crust(s).
7. You need of Filling.
8. Provide 3 of Lemons, juice and zest.
9. Prepare 2 of Passion fruits, pulp only.
10. You need 170 gm of unsalted butter, diced.
11. Prepare 4 of large eggs.
12. Take 1 of large egg yolk.
13. Take 220 gm of Caster sugar.
14. Take of 22cm tart tin or 8 small pie tins.
15. Take of Pot of water, set to simmer.

Steps to make Lemon and Passionfruit Tart:

1. Place butter, flour and icing sugar into food processor and combine until you have a crumbly texture. Add in the egg yolks, a little at a time, pulsing after each addition. Once added, pulse the mixture a few more times until the dough comes together..
2. Transfer mixture to a floured surface and knead dough together into a ball. Wrap in Plastic wrap and place in the fridge to chill for an hour..
3. Remove from fridge and roll out the chilled pastry on a lightly floured surface or between two pieces of baking paper until approx 2- 3mm.
4. Butter or grease tart pan and press the dough evenly over the bottom and up the sides of the pan. Prick the base with a fork then place into the fridge again for 30 mins. Preheat oven to 190 degrees..
5. Remove pastry tin from the fridge, line with baking paper, fill with baking beans then blind bake for 15-20 minutes (190°C) until golden. Remove baking beans and paper then bake for a further 10 minutes (190°C). Set aside on a wire rack and brush all over with remaining beaten egg yolk. Allow to cool completely..
6. To make the Lemon and Passion fruit Filling: Roll the lemons on the bench top with the palm of your hand in order to release more juice. Grate the zest then juice the lemons and add juice and zest to the food processor along with the Passion fruit pulp, butter, sugar, 4 eggs and egg yolk. Combine until mixture is pale and fluffy..
7. Place in a heat resistant bowl and set it over a simmering pot of water and cook the mixture, stirring constantly until the mixture is thickened. Approx 10 mins..
8. Cover tightly with clingwrap to avoid a skin forming over the mixture and refrigerate for 30-60 minutes..
9. Once cooled, pour into cooled pastry tart casing(s). Refrigerate until set approx 4 hours or overnight..
10. Serve with whipped cream..

Place your blind-baked tart shell on a baking tray in the preheated oven, and pull out the oven shelf a bit. Pour from the measuring jug to fill the tart shell right to the top with the lemon mixture. Lemon tart may be one of the most popular baked-custard style fruit tarts and delicious as it is, there are some equally great contenders for the title of "the best." This passion fruit tart is one such dessert. It has a super fruity flavor with lots of zinginess. This post and recipe was created for #FreakyFruitsFriday!

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