Passionfruit Tart Recipe
🕒 Cook Time: 40 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 1 hour
Description:
This delightful Passionfruit Tart recipe is an adoption from MeanChef, renowned for its authenticity and deliciousness. While I haven’t had the pleasure of making it yet, the allure of passionfruit, especially in Australian cuisine, has me eager to try. I promise to adhere faithfully to MeanChef’s original recipe, but any alterations I make in the future will be duly noted here in the description.
Recipe Details:
- Category: Dessert
- Keywords: Tropical Fruits, Fruit, < 60 Mins
- Servings: 8
- Yield: 1 10-inch tart
Ingredients:
- 1 Mean Chef’s Sweet Tart Dough
- 9 eggs
- 11/2 cups heavy cream
- 10 ounces passionfruit juice
- 11/2 cups confectioners’ sugar
Nutrition Information (per serving):
- Calories: 475.8
- Fat: 26.8g
- Saturated Fat: 12.2g
- Cholesterol: 289mg
- Sodium: 209.8mg
- Carbohydrates: 50.7g
- Fiber: 0.8g
- Sugar: 39.5g
- Protein: 9.2g
Instructions:
- Prepare Passionfruit Mix:
- Combine all the ingredients for the passionfruit mix in a bowl the day before baking the tart. Refrigerate the custard overnight to prevent splitting.
- Prepare Tart Shell:
- Roll out the tart dough and line a 10-inch tart pan with a removable bottom. Refrigerate for 30-60 minutes.
- Preheat the oven to 425°F (220°C).
- Bake Tart Shell:
- Remove the tart from the refrigerator and bake blind until just done and golden.
- Reduce the oven temperature to 350°F (180°C).
- Remove the tart shell from the oven and brush it with egg wash. Cook for an additional 10 minutes.
- Prepare Custard and Bake:
- Lower the oven temperature to 280°F (140°C).
- Gently stir the custard to reincorporate any separated components.
- Place the tart shell on a sheet pan in the oven and carefully pour in the passionfruit custard, filling the tart to the top.
- Bake for 40 minutes or until the tart is just set but still slightly wobbly in the middle.
- Cool and Serve:
- Allow the tart to cool on a wire rack for 10 minutes, then carefully remove the sides of the pan.
- Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets.
- Let the tart cool for at least 1 hour before serving. It can also be made a day ahead and refrigerated.
- Carefully cut the tart with a serrated knife and place it in the center of large white plates.
- Dust with icing sugar and serve.
Tips:
- Finding the perfect balance in baking time ensures the tart sets beautifully without being too firm or runny. Monitor closely based on your oven’s characteristics.
- For optimum results, allow the tart to cool adequately to enhance the pastry’s crispness.
This Passionfruit Tart is a delectable dessert, perfect for any occasion, with the refreshing tang of passionfruit encapsulated in a delicate, buttery crust. Enjoy the taste of Australia with every bite!
