- 8
- 30 mins
- 70 mins
Ingredients
- 500 g pack dessert pastry
- 8 passion fruits
- finely grated zest and juice of 1 lime
- 200 g golden caster sugar
- 6 egg yolks
- 142ml tub double cream
- icing sugar for dusting (optional)
Preparation
Step 1
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Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the
and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
100% delicious. I made lots if little individual tarts, put more passionfruit in as per suggestions below and made little meringue nests with the spare egg whites. Put some whipped cream in the meringue, made some passionfruit syrup by mixing water and sugar and passionfruit pulp and bringing to the boil. I drizzled the syrup over the meringue and mini tarts. So, so good.
This is gorgeous, I made it sunday for pudding and only changed the fact I made my own pastry using John Torrodes version he made in the Prune and Armangnac tart. I think this would be even more fabulous by using up some of those egg whites and making a meringue topping and just whipping it back in the oven for a few mins to brown, as long as you cover the filling completely and let it cool down before you add the meringue to the tart it should workmmmmm
Couldn't really taste the passion fruit as the lime over powered it but it was nice tasting. I served it with raspberries on top instead of caramelising it. Will make again with less lime and more passion fruit.
Seriously good! Made my own pastry (200g plain flour, 100g butter, 1 beaten egg, 1 tbspn sugar blitzed in food processor) but apart from that followed recipe exactly. Will definitely make again.
This is a wonderful dessert - really light and tasty. I wouldn't change the ingredients or quantities at all! I usually make it one or two days before serving, to let the flavours develop. The key is to ensure that the pastry is not cracked or broken, otherwise the liquid filling will pour through the cracks and make the base soggy.
sianmaddocks
Brulee-ing the top was brilliant!! Really added to it.
Have to admit I cheated and bought a pastry case which made it even more easier!!
I used a ready made asda special pastry case as i had guests, but you could use the regular pastry case for 59p to make it cheaper.
As i didnt have a hand blender i used 10 passionfruits and pushed them through a sieve with the pestle for a pestle and mortor.
I six friends for dinner and they all loved it. I didnt caramalise the top but next time i might make the eggs into a merangue as this had the texture of a lemon one.
I first made this for my then boyfriend. He absolutely loved it, and reader, I married him. I've made it a few times since and always just use the spare egg whites to make meringues.
Sorry, that should read " can anyone tell me if I can make the tart he day before.."
Can anyone tell if I can make this tart the day before I plan to serve it then caramelise the top beofre serving?
Hey Barney thanks for the help but I forgot to check this page again before I went ahead and made it! I used pineapple pulp in the end (because mangoes just seemed too expensive lol) and it came out absolutely amazing. Would recommend to everyone! It's lovely and sweet and tangy, and the custard is a little meringue-like. I've even been asked to make it again and gladly will. For someone who struggles with custard tarts (numerous disastrous attempts) this is just so easy! :)
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