Yorkshire Passion Fruit Curd Tart

  • Total Time

    1h 0m
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These dainty tarts have a delicious passion fruit flavour, simply irresistible.


  1. For the pastry, sift the flour and cocoa into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor. Stir through the icing sugar.

  2. Mix the egg yolk with 2 tablespoons of cold water, add to the flour mixture adding just enough to bring the pastry together, wrap in cling film and chill for 30 minutes.

  3. Meanwhile for the filling cream together the sugar and butter until light and fluffy.

  4. Add the egg and beat before adding the plain flour, lemon zest, lemon extract, flesh of 4 passion fruits and the curd cheese.  For ripe passion fruits use them when their skins are wrinkly. Cut them in half and use a teaspoon to remove the flesh.

  5. Preheat the oven to 180C (fan 160C, gas mark 4) and place a baking sheet in the oven to heat up.

  6. Divide the pastry into four, and roll out each piece to line 4 x 12cm x 2cm fluted loose bottomed tart tins, leaving a slight overhang of excess pastry on each.

  7. Spread 1 1/2 tablespoons of lemon curd over the bottom of each tart and then top with the passion fruit curd filling and spread out evenly.

  8. Place on the baking sheet and bake for 30 minutes until pale golden, covering with foil if browning too much.

  9. Cool and trim the pastry if necessary with a sharp knife before serving each one with whipped cream or crème fraiche and the remaining passion fruit.

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