PASSIONFRUIT TART

A gorgeous autumn dessert that can be prepared in advance using seasonal fresh passionfruit and calcium-rich custard 😜 Make your own pastry or use the new Careme pre-made shortcrust.

INGREDIENTS FOR 26CM TART

SWEET PASTRY
250gm plain flour
80gm caster sugar
160gm cold butter cut into cubes
1 x 59gm extra large egg

CUSTARD FILLING
580ml milk
4 x egg yolks
80gm caster sugar
45gm cornflour
1Tbsp milk extra
40gm butter
1tsp vanilla paste

TOPPING
200ml thickened cream
60ml passionfruit pulp

COOKS NOTES

• Want to get all the tips on pastry making? Join the Cooks Collective for Tracey’s tuition on a sweet pastry cooking class video. It’s really quite simple when you’ve been taught what to do and what to avoid… and why. Plus, you can learn how to bake a pastry case blind i.e. without any filling.
• Alternatively use Careme Pastry’s new pre-rolled Shortcrust Pastry. Available in the freezer section in IGA stores.
• Use a removable base metal tart tin for quick even cooking. No need to grease as pastry includes butter and it won’t stick.
• With this custard method, there’s no need to replace the pan on the heat once liquid has been combined with eggs. The heat from the very hot milk will activate the cornflour and will immediately thicken.
• Pre-make this dessert up to a day in advance, as it will need chilling time in the fridge before serving.
• Decorate a couple of hours before serving. Store in fridge covered with a large bowl or place in a deep container so as not to disturb topping.

METHOD

1. Pastry can be made by hand or in a food processor. Mix flour and sugar together to just combine. Rub in butter until mixture resembles fine breadcrumbs. Lightly beat egg and stir into flour mixture. Do not over mix at this stage, as the pastry will then become tough.
2. Tip crumbly mixture onto bench and briefly knead, until pastry is smooth.
3. Shape pastry into a disc and roll out to a 30cm circle to a thickness of about 3mm. Carefully line tin without stretching dough and neaten off edges. Prick base of pastry with a fork. Scrunch a large piece of foil to fit inside the pastry case and hold the edges up whilst cooking. Chill for 20 minutes minimum while pre-heating oven to 180ºC.
4. Bake pastry for 20 minutes, then carefully remove foil and bake for a further 5 to 10 minutes to complete cooking the base. Remove and cool.
5. Meanwhile, make custard. Place milk and sugar in medium saucepan, place on medium-low heat to start warming through.
6. Place egg yolks in large (ideally stainless steel) bowl. Add cornflour with extra milk and stir to combine to smooth paste.
7. Turn heat up and bring milk to the boil, stirring occasionally so it doesn’t catch.
8. Once milk is boiling, take off heat and immediately pour in a steady slow-ish stream over egg yolks, whilst whisking briskly. About one-third of the way through this process, increase volume to add remainder of milk all at once. This sequence should take no longer than 30 seconds in total and the custard will thicken once all liquid has been added. Stir in butter and vanilla.
9. Pour custard into cooked pastry case. Smooth over and refrigerate for at least one hour to chill.
10. Whisk cream until it holds its shape and pipe ‘blobs’ using a plain nozzle onto the surface. Make an indent in the top of each blob of cream and fill with passionfruit pulp.
11. When ready, cut into slices to serve.

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