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Passion Fruit Curd Tart

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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 55 minutes
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When cooled, spoon the curd into the case and chill overnight to firm up slightly. Serve cold, straight from the fridge.

Comments and images

Average user rating 2 stars out of 5

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Mrs Q

Mrs Q 07 November 2011 22:52

Very disappointing. The pastry case was crisp and delicious but the filling was revoltingly eggy totally masking the passionfruit flavour. Utterly inedible despite so much effort. I'll reuse the pastry case recipe but replace the filling.

Fay Poate

Fay Poate 27 February 2009 13:48

Rather a fiddle to make but almost addictively delicious! My family from 14 to 60yrs all loved it.

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2 stars out of 5

Average user rating Based on 21 ratings

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Nutritional Info

Typical values per serving:
Energy 444.0kcal
Sugars 20.0g
Fat 29.0g
Saturated Fat 16.0g
Salt 0.1g

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This recipe was first published on Waitrose.com in December 2008