Raspberry and passionfruit tart

Raspberry and passionfruit tart

By
From
So French So Sweet
Serves
8

This is one of my all-time favourite tarts. It’s best made in spring and early summer when raspberries are sweet. This recipe will make two tarts.

Ingredients

Quantity Ingredient
400g Puff pastry
1 egg yolk
2 teaspoons milk
2 tablespoons caster sugar
90g raspberry jam
200ml thick cream
pulp of 4 passionfruit
500g raspberries
icing sugar, for dusting

Method

  1. Preheat the oven to 220°C. Line a baking tray with baking paper.
  2. Roll out the puff pastry to a 25 cm square and place on the prepared tray. Prick the pastry with a fork to prevent it from shrinking. Whisk the egg yolk with the milk, then brush it over the pastry.
  3. Cut the pastry in half. Cut two strips 5 mm wide from each long side of the two pastry rectangles. Gently lay the strips along the edges of the rectangles. Sprinkle the pastry with caster sugar and bake for 15 minutes or until the pastry is cooked and dry. Reduce the oven temperature if the top is browning too much. Set aside to cool.
  4. In a small saucepan briefly heat the raspberry jam to thin it, then brush the jam over the pastry. When cool, spread with the cream. Spoon the passionfruit pulp over the cream and top with the raspberries.
  5. Dust with the icing sugar, cut each tart into four pieces and serve immediately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again