LEMON & PASSIONFRUIT TART (COVER RECIPE)
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.