Easy pas­sion­fruit tart 2 3 ``this fresh dessert is ideal for sunny days´´


Sunday Herald Sun - Stellar - - Class - By Donna Hay

STEP 1 Pre­heat oven to 180°C. Place the flour, but­ter and sugar in the bowl of a food pro­ces­sor and process un­til the mix­ture re­sem­bles fine bread­crumbs. With the mo­tor run­ning, add the yolk and water and process un­til the dough just comes to­gether. Turn out onto a floured sur­face, shape into a disc, cover with plas­tic wrap and re­frig­er­ate for 1 hour. Roll out be­tween 2 sheets of bak­ing pa­per to 4mm thick. Line a 22cm loose-bot­tomed tart tin with the pas­try. Trim the edges and prick the base with a fork. Re­frig­er­ate for 30 min­utes. STEP 2 Line pas­try with bak­ing pa­per and fill with un­cooked rice. Place on a tray and bake for 15 min­utes. Re­move the pa­per and rice and cook for a fur­ther 10 min­utes un­til light golden. Set aside to cool. Re­duce oven tem­per­a­ture to 140°C. STEP 3 For the fill­ing, place the cream, eggs, yolks, sugar and juice in a bowl and whisk to com­bine. Strain the mix­ture into a bowl and stir through the pulp. Pour the fill­ing into the tart shell. Bake for 30–35 min­utes or un­til just set. STEP 4 Cool at room tem­per­a­ture be­fore re­frig­er­at­ing un­til cold. Serves 8.

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