Five steps to a tropical paradise
I have always enjoyed growing passion vines. They yield abundant flowers in late spring, and it is hard not to admire their exotic purple and white flowers. Since I do not have a greenhouse and a good summer is never guaranteed, I have never cultivated them for their fragrant fruit, which when grown in a warm climate are a wonderfully tasty ingredient.
The oval- shaped fruit with brown wrinkled skin look far less impressive than the flowers, but this is how they look when lusciously ripe.
The pleasantly sweet and slightly sharp flavour of passion fruit provides a harmonious pairing with custard- based desserts. Buying the whole fruit and manually extracting the fruit’s pulp is a simple enough task. The pulp can be used to make passion fruit curd, ice cream and soufflés.
You can often find passion fruit purées or coulis in the shops as they are a popular accompaniment to ice cream. The super fruity and zingy flavour of both passion fruits and lemons make them wonderfully interchangeable. The filling in this passion fruit tart is very similar to a lemon tart filling that I make.
The beauty of making pastry from scratch is that it provides you with an opportunity to create indulgently rich tarts ( and simple quiches) for any occasion. Adapting recipes is fun for the adventurous cook. In this tart, the hint of cocoa powder in the pastry is not obligatory by any means, but it adds a subtle chocolate flavour and the tart shell contrasts with the bright filling.
You can omit it altogether and stick with using a plain pastry. A slice of this easy to make tart, served chilled, with a dollop of freshly whipped cream is tropical paradise for chocolate lovers.