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Yorkshire Passion Fruit Curd Tart

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About the bake

These dainty tarts have a delicious passion fruit flavour, simply irresistible.

1Total Time
30Prep Time
30Bake Time
4Serves
A little effort

Method

  1. Step 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. Step 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. Step 3:

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

  4. Step 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. Step 5:

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

  6. Step 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. Step 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. Step 8:

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

  9. Step 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.

Ingredients

  • For the pastry

    • 130g Allinson's Plain White Flour
    • 20g Cocoa powder
    • 75g Butter (salted) (at room temperature)
    • 1.5 tbsp Icing sugar
    • 2 Egg yolk(s) (free range) (medium)
  • For the filling

    • 100g Billington's Unrefined Golden Caster sugar
    • 100g Butter (salted) (softened)
    • 1 Egg(s) (free range) (large, beaten)
    • 15g Allinson's Plain White Flour
    •  Lemon zest (from 1 lemon)
    • 1 tsp Lemon extract
    • 6 Passion fruit(s) (flesh of)
    • 150g Curd cheese
    • 6 tbsp Lemon curd
    •  Whipped cream (to serve)

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