Warm weather calls for something fruity and light. Thus, if you're hunting for the perfect summer dinner party dessert, you'll absolutely want to try this fragrant passionfruit tart.
It's a sweet treat recipe that comes courtesy of Bistro George, the recently opened and French-inspired restaurant above the iconic Jacksons on George bar. Playing on the delicate elegance of a traditional French tart, but coupled with the zing of an Australian summer, this tart is a crowd pleaser that is destined to impress.
Ingredients
Tart Shell
125g unsalted butter (room temperature)
80g icing sugar
1 egg yolk
1/2 tsp vanilla extract
1/4 tsp salt
250g plain flour
Passionfruit Curd
6 egg yolks
1 whole egg
100g caster sugar
1/2 tsp vanilla extract
120g passion fruit puree
125g unsalted butter, cut into 2.5cm chunks
Serves 6
Method
Tart shell
1. Add the butter to the bowl of a stand mixer and beat on medium speed for one minute. Add the icing sugar. Cream together the butter and sugar on medium-high speed until the mixture turns pale and looks almost fluffy, about seven minutes, occasionally stopping the mixer to scrape down the sides of the bowl.
2. Add the egg yolk, vanilla extract and salt and mix until incorporated for about one minute. Add the flour and mix on low speed until no dry flour remains for about 1 minute.
3. Turn the dough out onto a large piece of plastic wrap, pat into a disk about 2.5cm thick and wrap well. Chill in the refrigerator for at least two hours or overnight.
4. Take your dough out of the refrigerator and let it sit for five-10 minutes. On a lightly floured surface, roll out the dough into a circle about an 0.3cm thick and about 28cm in diameter. Have a 24cm tart pan ready and carefully press the dough into the pan and trim off the excess. Freeze for 30 minutes.
5. Preheat the oven to 175°C. Place the tart pan on a rimmed baking sheet. Line the tart shell with parchment paper, fill with baking beans or dried beans. Bake for 20 minutes. Remove from the oven, let cool for five minutes, remove the liner and bake until golden brown, about 10 minutes.
6. Egg wash tart case then return to oven for a few more minutes to form a glaze.
Passionfruit curd
1. In a medium, heavy-bottomed saucepan add the egg yolks, whole egg, sugar, vanilla extra and passionfruit puree and whisk together. Gently heat over medium-low heat, whisking constantly until the mixture has thickened, about seven-10 minutes. Immediately pass through a fine mesh strainer and stir in the butter.
2. Preheat the oven to 160°C. Place the prepared tart shell on a rimmed baking sheet, pour the passionfruit curd into the tart shell and bake until the curd sets, about 12-15 minutes. To see if it’s set, gently tap the edge of the tart pan to see if the centre of the tart jiggles. If it doesn’t jiggle, it’s set. Let cool to room temperature.
3. When ready to serve, slice the tart and serve with whipped crème fraîche and a drizzle of extra virgin olive oil.
