PASSION FRUIT AND LEMON CURD TART

AvatarCaxton magazines staff
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Chef Jenna May Viney’s (jennamayfood.com) cooking is taking her around the world, but it’s coming home to cook for friends that she loves the most

PASSION FRUIT AND LEMON CURD TART

INGREDIENTS

For the pastry: 

  • 180g butter
  • 75g icing sugar
  • 2 egg yolks
  • 225g plain flour

For the filling:

  • 350g caster sugar
  • 8 large eggs
  • 350ml double cream
  • 300ml lemon juice

For the topping:

  • pulp of 6 granadillas
  • handful of mint
  • handful of blueberries

METHOD

1. To make the pastry: put the butter, icing sugar and egg yolks in a food processor and work together quickly. Blend in the flour and work into a homogenous paste. Chill for at least an hour.
2. Pre-heat the oven to 180ºC. Roll out the pastry and line a 25cm tart tin. Bake blind for 25 minutes or until a pale biscuit colour.
3. To make the filling: whisk together the sugar and eggs. When they are well mixed, slowly stir in the cream and lemon juice. Pour the filling into the tart shell and bake for 40 minutes or until the filling is set but still semi-wobbly in the middle.
4. Allow to cool before topping with the granadilla pulp and blueberries and garnishing with the mint.

This recipe serves 8.