Seems like forever since I have shared a recipe with you guys. I seem to have been eating out more than in of late, and with Crave upon us this will be another month of eating out around old Sydney town.
I do love a simple recipe, I think most of us do with our busy lives, and I specially love an easy recipe that is a little indulgent. Passionfruit seems to be cheap and in abundance at the moment, and I have been buying trays of the stuff.
I made this tart for the boys a few weeks ago, and they devoured it. There were even fights over the last piece. Actually the fighting was from me, as when I went to the fridge I discovered it all basically gone. I shouldn’t complain, I like to see my food eaten and enjoyed, but sometimes I too like to enjoy the fruits of my labour. Will tell you guys one day about my home made cookie ninja tactics in order that I actually get to enjoy them before they are all scoffed.
Confession time, I am a big fat cheater when it comes to pastry. I hardly ever make it myself these days since I discovered Carême Pastry. Their product is amazing, so when I cheat that is what I use, it tastes homemade. I discovered it a few years ago at the Good Food and Wine Show and haven’t used anything else since.
For this recipe I used Carême Pastry’s vanilla bean sweet shortcrust pastry. If you have a favourite sweet shortcrust pastry recipe of your own you want to use, please feel free to do so.
- 1 quantity sweet shortcrust pastry
- 1 cup caster sugar
- 4 eggs
- 250 ml cream
- 200 ml passionfruit pulp
- 2 Tablespoons lemon juice
- caster sugar to top
- Pre heat oven at 180°C (360°F).
- Line 24cm tart tin with pastry, pushing pastry into pan and trim edges. Make sure to use a tart tin with a removable base. Place tin in fridge for an hour to chill.
- Cover pastry with baking paper and top with baking weights or rice. Bake for 10 minutes or until starting to colour. Remove paper and weights, reduce oven to 160°C (320°F) and bake for a further 5 minutes or until base is crisp and golden. (This process is called blind baking and will keep the tart shell crisp while a wet filling is baking).
- To make the filling, place sugar eggs, cream, passionfruit and lemon juice in a bowl and whisk to combine and pour mixture into the tart shell.
- Reduce oven temperature to 120°C (250°F).
- Bake for around 1 hour until filling is just set.
- Refrigerate until firm and allow to cool. Sprinkle top of the tart with caster sugar, and under a hot grill, melt the sugar until it is golden and caramelised. Stand for 2 minutes before cutting into wedges. Serve with clotted or whipped cream.
- Tip: If you do use Carême Pastry, don't throw any leftovers away. There is never really enough to make another pie or tart and once you have defrosted it you need to use it. I cut remaining pastry up in to cookie sized shapes and bake it. The left over pastry makes great butter cookies.
- Note: I pushed my pulp through a strainer to remove seeds. I then added some seeds back for appearance purposes.
Do tell me my Belly Rumbles reader, do you have a favourite easy satisfying recipe you like to pull out when life is busy?