Grenadilla (passionfruit) tart

Grenadilla (passionfruit) tart

By
From
Cooking from memory
Serves
12
Photographer
Mark Roper

We all had a lemon tree in the back garden and a grenadilla vine growing on the fence. This tart became a favourite to serve after dinner or on a lazy Sunday afternoon for tea. The Sunday afternoon tea was very “English”.

Pastry

Ingredients

Quantity Ingredient
2 cups plain flour, sifted
1 teaspoon baking powder
2 tablespoons sugar
185g margarine
1 egg, beaten
canola oil spray
dried beans

Filling

Quantity Ingredient
3 eggs
2 egg yolks
3/4 cup caster sugar
1/2 cup cream
2 lemon juiced
5 passionfruit, pulped

Method

  1. Preheat the oven to 190°C.
  2. To make the pastry, mix the flour, baking powder, sugar and margarine. Add the egg and knead into a soft dough. Roll the dough to about 5 mm thick. (It is best to do this on plastic wrap, as it makes it easier to lift off the work bench and into the tin.) Spray a loose-bottomed muffin tin with canola oil and line it with pastry. Put baking paper over the pastry and fill with dried beans. Bake for 10 minutes.
  3. Remove the beans and paper. Bake for a further 3 minutes, until golden. (This process is called baking blind.) Allow to cool.
  4. Reduce the oven temperature to 150°C
  5. To make the filling, beat the eggs, egg yolks and sugar until thick. Add the cream and lemon juice and mix well. Strain the mixture into a jug and add the passionfruit pulp. Pour into the prepared pastry cases and bake for 20 minutes, until just set (it should be a bit wobbly in the centre when tapped).
Tags:
Jewish
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