UFS Caddies

Lemon & Passionfruit Tart

Patrick Ryan
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Fresh fruit tarts and sorbets, light as air sponges and strawberry shortcake are the flavours of summer – and ones that will keep your customers coming inside for a seasonal treat no matter how much the sun is shining outside!

 

Ingredients

  • SWEET SHORTCRUST PASTRY
  • Plain flour 300g
  • Caster sugar 100g
  • Butter 200g diced
  • Egg yolks 3
  • Vanilla extract 1 tsp
  • Cold water 2 tbsp
  • FILLING
  • Lemon 3
  • Passion fruit 3
  • Caster sugar 175g
  • Egg 2
  • Unsalted butter 200g

Method

  1. Method for the Sweet Pastry Crust
  2. Sift flour into a clean bowl and stir in sugar
  3. Using fingertips, rub in the butter until mixture resembles fine bread crumbs
  4. Add egg yolks, water and vanilla to form dough into a ball
  5. Wrap in cling film, refrigerate for at least 1 hour
  6. Roll out into a 9-inch tart case (or 8 3-inch individual tart shells) and blind bake in a preheated oven at 180ºC for 18 minutes - and a further 10 minutes without lining/baking beans
  7. Method for filling
  8. Zest and juice lemons. Place into a saucepan along with the pulp from three passion fruit and caster sugar. Bring to the boil
  9. Whisk eggs in large bowl with remaining sugar until pale and fluffy. Pour hot lemon and passionfruit juice over beaten eggs
  10. Return mixture to saucepan and bring to a gentle boil, whisking constantly. Remove from heat, add butter and stir until smooth
  11. Leave to cool for 10 minutes then pour into the blind baked pastry case. Allow to set before serving
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