Passionfruit custard tart recipe

Newstalk ZB,
Publish Date
Saturday, 9 March 2019, 11:35AM

Passion fruit custard tart

2 sheets sweet short pastry

500mls cups cream

½ cup caster sugar

Zest of one lemon

2 eggs + 3 yolks

2/3 cup lemon juice

Passionfruit pulp from 8 passionfruit + extra to serve

Whipped cream to serve

Serves 6

Line a fluted tart tin with pastry. Prick all over with a fork. Freeze for 15 minutes while you heat oven to 180 C and place a tray in to heat.

Bake pastry until golden. Reduce oven to 120 C. Brush inside with some lightly beaten egg yolk then return to oven to 5 minutes more.

Gently heat cream, sugar and zest in a saucepan until just trembling. Whisk eggs and remainder of egg yolks and slowly drizzle in warmed cream. Stir through lemon juice and passionfruit pulp. Strain through a sieve and then pour into cooled pastry case.

Bake for 50 minutes or until just set – the middle will still jiggle. Cool then refrigerate.

Serve with whipped cream and more passionfruit if you like.

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