Raspberry and passion fruit tart
Average rating:
Tropical passion fruit and sweet berries make this tart taste divine, so you'll be sure to impress your friends when you serve this for dessert
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Prep time: 25 mins
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Cooking time: 1 hr 12 mins
(may need an extra 3 mins) -
Total time: 1 hr 37 mins
(plus chilling time) -
Serves: 6-8
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
Add other fruit and berries to the mix if you like blueberries or blackberries.
- 350g (12oz) ready-made sweet shortcrust pastry
- 2 passion fruit
- 6 eggs
- 200g (7oz) caster sugar
- 200ml (7fl oz) double cream
- Grated rind and juice of 3 lemons
- 150g (5½ oz) fresh raspberries
- ½ passion fruit, halved
- 2 strings redcurrants
- 1 large strawberry, sliced
- Apricot glaze
- Icing sugar, for dusting
Method
- Preheat the oven to 190ºC (375ºF, gas mark 5). Roll the pastry out on a lightly floured surface and use to line a 23cm (9in) round tart tin. Chill for 20 mins, then line the pastry case with greaseproof paper and baking beans. Place on a baking sheet and bake blind for 12-15 mins or until golden.
- Reduce the oven temperature to 150ºC (300ºF, gas mark 2). Halve the passion fruit and scoop out the pulp and seeds.
- Break the eggs into a large bowl, add the sugar and mix until smooth. Add the cream, lemon rind and juice and the passion fruit pulp and seeds.
- Arrange the raspberries on the base of the cooked pastry case and pour over the lemon and passion fruit mixture. Bake for 1 hour or until the filling is set, but still wobbly. Leave to cool.
- Decorate the tart with the passion fruit, redcurrants and strawberry. Brush with the apricot glaze and dust with icing sugar.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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