I adore passionfruit, so much so that I can quite easily eat the pulp of three passionfruit with a spoon and a smile. Sometimes, though, I try to be a little more refined, and this tart is perfect for those occasions.
Passionfruit Tart is a guest recipe by John Whaite so we are not able to answer questions regarding this recipe
You will need a 23cm/9-inch loose-bottomed flan tin and a food processor
Line the flan tin with the pastry and blind-bake.
Preheat the oven to 170 deg C/Gas 3.
Scrape the pulp of 9 of the passionfruit into a food processor and blitz for a few seconds to loosen everything up. Sieve the juice into a jug, ensuring you get every last drop, then discard the seeds and remaining pulp. Stir the cream, sugar and eggs into the passionfruit juice.
Put the blind-baked pastry case back in the oven, then pull out its shelf and pour in the passionfruit filling. Bake for 30-35 minutes, or until the filling is just about set, but wobbles slightly in the middle when the tart is moved.
Allow to cool completely before removing from the tin and putting on a serving plate. Scatter with the seeds of the remaining passionfruit before serving.
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