Passion fruit tart
Homemade sweet tart with a tangy passion fruit filling
Servings 2 8-9 inch tarts
- 1 ½ cups of sugar
- 1 1/3 cups of passion fruit concentrate from fresh fruit or using frozen concentrate
- 2 tbsp. lemon juice
- 10 eggs
- ½ cup heavy cream
- 2 sweet tart dough shells unbaked, homemade sweet tart dough recipe is below
- Fresh passion fruit pulp to garnish if you have enough to cover the whole tart you can do so, but even just one fresh passion fruit will give you enough to just add a little extra bite to the tart
Pre-bake or blind bake the tart shells:
Pre-heat the oven to 375F.
Make sure the unbaked tart shells have rested at least 30 minutes in the fridge.
Cover the tart shells with parchment paper and fill with rice, beans or tart weights.
Bake for 15-20 minutes, and then carefully remove the parchment paper with the rice/beans/weights.
Bake for another 5-10 minutes or until the bottom of the tart shell starts to get golden.
Remove from the oven and let cool down.
Passion fruit tart filling:
Combine the sugar, the passion fruit juice and lemon juice in a mixing bowl. Use an electric mixer to mix until the sugar is dissolved.
Add the eggs and continue mixing until well incorporated.
Use a whisk to stir in the cream.
Strain the passion fruit filling using a thin mesh strainer.
Passion fruit tart:
Pre-heat oven to 350F.
Pour the passion fruit filling into the pre-baked tart shell. This filling will not rise or increase in volume so pour in as much as you can.
Bake at 350F for 20 minutes, the tart filling will be set by then.
Remove from oven and let the tart cool down.
Top with fresh passion fruit right before serving.