Ingredients
Method
1.For the pastry base, line a narrow, loose-bottomed tart tray with a circle of baking paper, then two sheets of sweet crust pastry. Rest it in the fridge for an hour then bake it blind, placing it in a 180°C fan bake oven for 10 minutes – or until lightly browned.
2.Preheat the oven to 160°C fan bake. Beat together the first five ingredients until smooth and pour into the precooked pastry base.
3.Fan bake for 35 minutes until just set and still a bit wobbly in the centre.
4.Serve as is or dust generously with icing sugar and caramelise the top quickly or serve with a drizzle of passion fruit syrup.
5.This can be served warm or cold.
We tested the recipe in a 23cm tart tin and also a 34 x 10 x 3 cm rectangular tart tin and the cooking time was exactly the same. For a deeper tart, Sue uses a high-sided tin with a loose bottom and doubles the filling. This will take 60 to 80 minutes to cook. *Sue uses a Barker’s of Geraldine product – Lemon Passionfruit Patisserie Filling. Instead, you could also use ¾ cup Barker’s Passionfruit Curd – just add a little passionfruit pulp to the mix to increase the acidity, if you have passionfruit pulp or syrup to hand.
Note
