delicious - - WICKED -


Be­gin this recipe at least 6 hours ahead. You will need a kitchen ther­mome­ter.

1/ 2 cup (125ml) pas­sion­fruit pulp (from about 5 pas­sion­fruit) Finely grated zest and juice (about

1/ 2 cup [125ml]) of 21/ 2 lemons 1 cup (220g) caster sugar 3/4 cup (185ml) pure (thin) cream, plus ex­tra to serve 4 eggs, plus 3 egg yolks Finely chopped pis­ta­chios, to serve


12/ 3 cups (250g) plain flour 70g pure ic­ing sugar, sifted 125g cold un­salted but­ter, chopped 2 egg yolks

For the pas­try, com­bine flour and sugar in a bowl with a pinch of salt flakes. Rub but­ter into flour with your fin­ger­tips to form a fine crumb, then add egg yolks and 2 tbs iced wa­ter, and knead gently on a lightly floured sur­face. Flat­ten into a disc, en­close in plas­tic wrap and chill for 2 hours. Roll out pas­try be­tween 2 sheets of bak­ing pa­per to 3mm thick. Use to line the base and sides of a 24cm loose-base fluted tart pan. Chill for 20 min­utes.

Pre­heat oven to 200°C. Line pas­try with bak­ing pa­per and bak­ing weights, and place on a bak­ing tray. Bake for 20 min­utes or un­til pas­try is light golden, then re­move pa­per and weights. Bake for a fur­ther 15 min­utes or un­til golden and dry.

Mean­while, place pas­sion­fruit pulp, le­mon zest and juice, sugar, cream, eggs and yolks to­gether in a heat­proof bowl and whisk gently to com­bine. Place over a saucepan of gently sim­mer­ing wa­ter and, us­ing a wooden spoon, stir con­stantly un­til 60°C on a kitchen ther­mome­ter or pas­sion­fruit mix­ture coats the back of the spoon like a cus­tard. Strain through a fine sieve, dis­card­ing pulp, and cool.

Pour cooled pas­sion­fruit mix­ture into baked tart shell. Re­duce oven to 140°C and bake for 50-55 min­utes or un­til set. Cool at room tem­per­a­ture, then chill for 2 hours to set. Scat­ter with pis­ta­chios and serve with ex­tra cream.

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