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PASSIONFRUIT
CURD TART BRÛLÉE
1
quantity or 250 g sweet shortcrust pastry
PASSIONFRUIT
CURD FILLING
1 cup sugar
4 eggs
1 cup cream
200 ml passionfruit pulp
2 tablespoons lemon juice
Sugar to top
Roll
out pastry to fit a 10 inch removable-base
tart tin. Prick a few holes in the pastry
and place a piece of baking paper in the
pastry shell. Fill shell with baking weights
or rice and bake at 350°F for 10 minutes.
Remove shell from oven and take out weights
and paper. Bake shell for a further 5 minutes.
(This process is called blind baking and
will keep the tart shell crisp when it has
a wet filling.)
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To
make filling, place sugar, eggs, cream, passionfruit
pulp and lemon juice in a bowl, and whisk to combine.
Pour filling into tart shell and bake for 30 minutes
or until filling is just set. Refrigerate until
filling is firm. Sprinkle top of tart with sugar
and place under a hot grill until sugar is golden
and caramelized. Stand tart for 2 minutes before
cutting it into wedges and serving with clotted
cream.
Serves
6 to 8.
[The
New Cook, Donna Hay]
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