Pies and tarts, Recipes
Comments 15

Passion fruit lemon tart

Passion fruits and lemons are one of my favourite ingredients to use for baking. Mainly because I love anything that is sour. Instead of the usual pastry, made out of just butter and sugar, I’ve decided to change it up a little to add texture to the tart and make it more nutritious.

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To make things more exciting, I’ve adapted a recipe that I saw for a lemon bar and used ground rice flour, sesame and poppy seeds for the pastry base. It was delicious – the flavour and texture from the sesame seeds complemented the tanginess of the passionfruit and lemon. I could eat the whole tart on my own!

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Nutrition per slice (80g)Nutrition panelpassion

Ingredients for the pastry

  1. 150g plain flour
  2. 50g ground rice
  3. 50g caster sugar
  4. 80g butter cold
  5. 1 tbs sesame seed
  6. 1 tbs poppy seed

Ingredients for the filling

  1. 6 passion fruits
  2. 2 lemon juice and zested
  3. 100g caster sugar
  4. 6 egg yolks
  5. Ā½ cup of light thicken cream (120ml)

Directions

To make the pastry

  1. Grease a 23cm tart pan
  2. Preheat the oven to 180 degrees
  3. Place the cold butter, caster sugar, plain flour, ground rice flour, sesame seeds and poppy seeds into the food processor
  4. Process it until it becomes fine crumbs
  5. Roll out the crumbs into the tart pan and using the back of a spoon, press the blitz pastry down onto the try. Then place it into the oven to bake for 15min or when the pastry turns golden brown
  6. After 15min, take out the pastry and let it cool slightly

To make the filling

  1. While the pastry is baking, blitz the 6 passion fruits, 2 lemons and lemon zest together
  2. Whisk the 6 egg yolks and 100g of sugar until the mixture turns pale yellow and thick
  3. Sieve the passionfruit and lemon juice into the mixture to get rid of any seeds
  4. Add 1/2 cup of thicken cream into the mixture and whisk it lightly to ensure that the mixture is well mixed
  5. Carefully pour the mixture onto the pastry and let it bake in the oven for 40min
  6. Bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely

15 Comments

  1. Ema Jones says

    I am using passion fruit wine instead of the fruit. Plz suggest!

    • Hi:) I haven’t tried it with passion fruit wine before so I’m not sure if it will turn out the same. I won’t suggest replacing all the passion fruit juice with wine but instead add maybe a tablespoon or two of wine into the mixture to enhance the taste. Let me know how it goes:)

      • Ema Jones says

        Ok, I’ll buy ur idea.
        BTW Wish you Good Friday and Happy Easter!
        So what all are you preparing?

      • Haha Happy Easter to you too:) I’m thinking of making some brownies and hot cross cookies. It’s the time of the year to feast!

      • Ema Jones says

        Yeah, super delish and I love them with chocolate syrup šŸ˜›

  2. mccoy says

    U might wanna add 50-80gm of agar powder inside… The texture will be different…

  3. ApriL says

    Hi

    Did your pastry come together when blitzed without any liquid such as egg yolk or water? I tried the pastry recipe 2 days ago, and it refused to come together. The only thing I changed was that as I didn’t have poppy seed, I used 2 TBS of sesame seed. I had to add water so the pastry would come together for me to be able to roll it out

    • Hi April, the pastry didn’t come together when blitzed so what I did was that I placed the blitzed pastry onto my tart tray and used a spoon to compress it. You won’t be able to roll out the pastry because it’s not a dough. It is like working with biscuit crumbs haha. Hope this helps:)

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