Name: Passionfruit tart
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: Tart case; cooking oil spray; 3/4 cup plain flour; 2 tablespoon icing sugar mixture; 2 tablespoon vanilla custard powder; 60 gram butter; 1/3 cup natural yoghurt; 2 tablespoon plain flour, extra; Passionfruit filling; 125 gram fresh ricotta; 1 tablespoon vanilla essence; 1/4 cup icing sugar mixture; 2 eggs, lightly beaten; 8 passionfruit, halved, pulp removed; 2/3 cup cream; To serve; fresh strawberries

Ingredients

Tart case

cooking oil spray

3/4 cup plain flour

2 tablespoon icing sugar mixture

2 tablespoon vanilla custard powder

60 gram butter

1/3 cup natural yoghurt

2 tablespoon plain flour, extra

Passionfruit filling

125 gram fresh ricotta

1 tablespoon vanilla essence

1/4 cup icing sugar mixture

2 eggs, lightly beaten

8 passionfruit, halved, pulp removed

2/3 cup cream

To serve

fresh strawberries

Method

1.Preheat oven to 180°C/160°C fan-forced. Spray a flan tin with oil. Place on a baking tray.

2.To make tart case, sift flour, sugar and custard powder into a bowl. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs. Stir in enough yoghurt to form a soft dough. Sprinkle extra flour over a clean work surface. Quickly shape dough into a disc. Cover in plastic wrap and place in fridge for 15 minutes to rest.

3.Roll pastry to line base and sides of tin. Trim to fit. Place in fridge for another 15 minutes.

4.Cover pastry with baking paper and fill with uncooked rice or baking weights. Bake for 10 minutes, then carefully remove baking paper and rice. Set pastry case aside for 15 minutes to cool. Reduce oven to 160°C/140°C fan-forced.

5.Meanwhile, to make filling, use electric beaters to mix ricotta, vanilla and icing sugar until smooth. Add eggs, passionfruit pulp and cream. Beat briefly to combine.

6.Pour filling into pastry case and bake for 40 minutes or until filling is set. Remove from oven and set aside to cool. Serve with strawberries.

You can make this tart up to two days ahead. Store it in an airtight container in the fridge until you’re ready to serve up.
Note

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Ingredients

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