INGREDIENTS
- 1/2 cup (125ml) fresh passionfruit pulp
- 2 teaspoons finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 3/4 cup (155g) caster sugar
- 5 eggs, lightly whisked
- 300ml thin cream
- 1 cup (150g) plain flour
- 1/2 cup (100g) almond meal
- 1/3 cup (60g) icing sugar mixture
- 125g chilled butter, chopped
- 1 egg yolk
- Icing sugar mixture, extra, to dust
METHOD
Step 1
Use a balloon whisk to whisk the passionfruit pulp, lemon rind and juice, sugar, eggs and cream in a large bowl until well combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Step 2
Place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Step 3
Preheat oven to 200°C. Roll pastry out on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm round (base measurement) fluted tart tin with removable base with the pastry. Trim any excess pastry. Place in the fridge for 30 minutes to rest.
Step 4
Cover pastry with baking paper and fill with pastry weights. Bake in preheated oven for 10 minutes. Remove the paper and weights. Bake for a further 7-8 minutes or until lightly golden. Remove from oven and reduce oven temperature to 150°C.
Step 5
Strain the passionfruit mixture through a fine sieve into a jug. Return 1 tablespoonful of the passionfruit seeds to strained mixture and stir to combine. Pour mixture into the pastry shell. Bake in oven for 25-30 minutes or until just set. Remove from oven and set aside to cool. Place in the fridge to chill. Dust with icing sugar and cut into wedges to serve.
