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Passion Fruit Curd Tart

This curd is simply the most intensely scented, sharp, buttery filling for a tart you'll have tried.

Preparation time: 30 minutes, plus overnight chilling
Cooking time: 20–25 minutes, plus cooling
Total time: 50-55 minutes, plus overnight chilling and cooling

Serves: 8

Ingredients

Curd filling
12 passion fruits
2 large eggs
3 large egg yolks
110g unrefined caster sugar, or to taste
110g unsalted butter

Sweet crust pastry
225g plain flour, sifted
110g unsalted butter, chilled and cubed
2 tbsp unrefined icing sugar
1 vanilla pod, seeds scraped out
1 lemon, finely grated zest
2 large eggs, separated

Method

For the pastry, put the flour in a food processor, add the butter, sift in the icing sugar and add the vanilla seeds and lemon zest. Blitz briefly until crumbs form, then add the egg yolks and blitz again. If the crumb coheres into a ball easily, stop. If not, add 1 tbsp chilled water and blitz again. Roll into a ball, flatten with your hands, wrap in clingfilm and chill for 30 minutes.
Meanwhile, make the curd. Scoop the flesh out of the passion fruits and press out as much juice as you can through a sieve over a bowl, until you have 175ml juice. Set the seeds aside.
Beat the eggs and yolks together with the sugar in a bowl. Melt the butter over a gentle heat in a large, heavy, wide-bottomed pan - this helps the curd set quickly. As soon as the butter has melted, add the egg and sugar mixture and the passion fruit juice. Whisk until you have an emulsion and a thick curd. This will take anything from 4-8 minutes, so go carefully.
Remove from the heat, scrape into a bowl and stir in 1 tbsp passion fruit seeds. Leave to cool - if you’re in a hurry set the bowl over ice.
Preheat the oven to 200°C/gas 6. On a lightly floured surface, roll out the pastry to about 3mm thick and line a deep, 20cm, fluted, loose-bottomed tart tin. Prick the base with a fork, fill with baking paper and baking beans and bake blind for 15 minutes. Remove the paper and beans and brush the base all over with egg white. Bake for a further 5-10 minutes, until golden and crisp. Set aside to cool.
When cooled, spoon the curd into the case and chill overnight to firm up slightly. Serve cold, straight from the fridge.