1 hr 25 mins
pattikay in L.A.'s Note:
This is from Australian Chef Neil Perry. Posted for Zaar World Tour III, found on Epicurious.com I haven't tried it yet, but it sounds lovely to me, so I wanted to put it here for safekeeping. NOTE: Filling should be made the day before.
My Private Note
Units: US | Metric
- 9 large eggs
- 1 1/2 cups superfine sugar
- 1 1/4 cups heavy cream
- 1 1/2 cups passion fruit juice, strained
- all-purpose flour, for rolling
- egg wash, for glazing
- confectioners' sugar, for serving
Sweet shortcrust pastry
- 1Sweet shortcrust pastry:.
- 2Place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds.
- 3Add the milk and egg yolks and process for a further 30 seconds until a mass forms.
- 4Turn out to a lightly floured surface and knead lightly for a few moments.
- 5Flatten and form a disk.
- 6Wrap in plastic and place in the refrigerator for 1 hour.
- 7Roll out the dough with a rolling pin according to the recipe. Refrigerate until needed.
- 9Put the passion fruit mix together the day before you wish to bake the tart (resting it in the refrigerator helps avoid splitting). Break the eggs into a bowl and whisk.
- 10Add the sugar and continue to whisk until well incorporated.
- 11While stirring gently, pour in the cream. Add the passion fruit juice and continue to stir until well blended.
- 12Cover and refrigerate overnight.
- 13Spray a 10-inch tart tin with cooking spray.
- 14On a lightly floured surface, roll out the pastry to an 11-inch round.
- 15Roll the pastry over your rolling pin and gently ease into the tart case, pushing the sides in gently so that it takes the fluting.
- 16Rest in the refrigerator for 30 minutes.
- 17Preheat the oven to 350°F
- 18Line the tart case with foil, place rice in the foil and bake blind for 20 minutes. Remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes.
- 19Remove from the oven and lower the temperature to 290°F
- 20Return the tart case to the oven.
- 21With the case sitting in the oven, carefully pour in the passion fruit custard.
- 22Fill the tart right to the top.
- 23Bake for 40 minutes.
- 24Check — the tart should be halfway set but still be quite wobbly in the middle.
- 25If you take it out too soon it will not set and will run when you cut it; if you leave it in too long it will set too firmly and lose its elegance.
- 26Through experience you'll find the optimum set for the tart in your oven.
- 27Remove the tart from the oven, balance on a cup and remove the sides.
- 28Put on a cake rack and, with a palette knife, slide the base off the tart tin.
- 29This will allow the tart to cool and the pastry to crisp up rather than sweat.
- 30Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. Allow to cool for 1 hour.
- 31Carefully cut with a serrated knife and place in the middle of large white plates. Dust with confectioner's sugar and serve.
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Nutritional Facts for Passionfruit Tart
Serving Size: 1 (1610 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4390.2
- Calories from Fat 1763
- Total Fat 195.9 g
- Saturated Fat 105.3 g
- Cholesterol 2773.5 mg
- Sodium 1377.8 mg
- Total Carbohydrate 578.2 g
- Dietary Fiber 5.0 g
- Sugars 421.7 g
- Protein 89.2 g
The following items or measurements are not included:
passion fruit juice