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
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.