Mary Berry’s Passionfruit Tart with Orange Pastry
Mary Berry's fresh and zingy tart is a passionfruit twist on a tarte au citron, with crisp buttery orange-scented pastry and a smooth, piquant filling.
From the book
Think tarte au citron but with passionfruit – completely divine! Gentle cooking ensures the filling is smooth and creamy, so be careful not to let it bubble. Baking the pastry blind ensures it is completely cooked underneath.
|juice of 1 large orange (or 50ml/2 fl oz orange juice)|
|150ml (¼ pint)||double cream|
|75g (3oz)||caster sugar|
|icing sugar, to dust|
|For the orange pastry:|
|175g (6oz)||plain flour|
|100g (4oz)||cold butter, diced|
|30g (1¼ oz)||icing sugar|
|finely grated zest of 1 orange|
You will need: a food processor and a deep, 23cm (9in) loose-bottomed fluted tart tin.
To make the orange pastry, measure the flour, butter, icing sugar and orange zest into a food processor. Whiz until the mixture resembles breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball.
Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to the tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for a minimum of 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6.
Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake in the oven for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.
Reduce the oven temperature to 160°C/140°C fan/Gas 3.
Slice the passionfruit in half and remove the pulp. Sieve the pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, double cream and sugar, and beat well until combined.
Can be made up to a day ahead.
Transfer the passionfruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble.
Leave to cool, then place in the fridge to chill. Dust with icing sugar and serve at room temperature with cream on the side.