Passionfruit tart

Passionfruit tart

Pastry 

From Baked Explorations 

¼ C sugar 

1 ½ C all purpose flour 
¼ tsp salt ½ C (1 stick) cold, unsalted butter, cut into ½ inch cubes 1 large egg, beaten 

1. Combine sugar, flour and salt in a food processor (it doesn’t need to be washed from making the almond paste) and pulse a few times. 

1. Sprinkle over the butter and pulse until sandy (6-10 times), then add the egg and pulse until the dough just starts to come together. There will still be small crumbly bits that do not stick together but that is fine. 

1. Tip the dough onto a large piece of cling wrap and form a disk. Wrap well and refrigerate 2 hours or overnight.

Passionfuit filling

Adapted from Butterbaking.com

150ml cream

105g caster sugar (if using canned passion fruit, 70g fine)

300g eggs (5-6)

165g passionfruit pulp (after straining)

1. Whisk together all filling ingredients. Reduce oven temperature to 160C/320F, then pour into pastry case without removing from the oven. Fill right up to the top. Bake for 15-25 minutes, until filling is set, and no longer jiggles when moved. 
2. Cool completely before serving. 

Is great when topped with dark chocolate mousse.