PASSIONFRUIT TART
1 ½ cups flour
125g butter [chilled]
½ cup icing sugar
3 egg yolks
1 tablespoon iced water
1 cup whipping cream
2 eggs
3 egg yolks
½ cup sugar
2 tablespoons lemon juice
½ cup passionfruit pulp
[6-8 passion fruits]
_ for the sweet shortcrust pastry place flour and icing sugar on a work surface
_ cut butter into small cubes and rub into the flour mixture
_ add egg yolks and water and knead into a smooth dough
[don’t over-knead it - dough should stay rather cool]
_ wrap in cling foil and refrigerate for 1 hour
_ roll out dough between 2 sheets of baking paper [3mm thick]
_ preheat oven to 180°C [350°F]
_ line a tart tin [1 large one or multiple smaller ones] with the pastry
_ trim the edges and prick the base with a fork
_ refrigerate for 30 minutes
_ line with baking paper [or aluminum foil] and fill with baking weights
[dried lentils or beans are a good substitute]
_ bake for 15 minutes
_ remove paper and weights
_ bake for 10 more minutes [until light golden]
_ remove from oven and reduce heat to 140°C [250°F]
_ for the tart filling combine cream, eggs, egg yolks, sugar and lemon juice
_ whisk until smooth
_ strain through a fine meshed sieve
_ stir in passionfruit pulp
_ carefully spoon into tart shells
_ bake for 30-45 minutes [depends on the depth of the filling]
_ allow to cool to room temperature and transfer to the refrigerator for the cream to fully set
PASSIONSFRUCHT TART
225g Mehl
125g Butter [gekühlt]
80g Puderzucker
3 Eigelb
1 Esslöffel Eiswasser
250ml Schlagsahne
2 Eier
3 Eigelb
110g Zucker
2 Esslöffel Zitronensaft
125ml Passionsfruchtfleisch
[6-8 Passionsfrüchte]
