passion + cream + eggs = heaven. Add a sweet pastry base, some sugar and a passion syrup to top and ... well, I better not go there, but let's suffice to say that it is extremely satisfying! One thing I might change next time is removing the pips from the passion. In a way, I like the contrast and texture, and don't they look pretty? That said they are quite crunchy and they don't particularly add flavour. I think my older brother, who has a dislike of raisins, wouldn't like this either - the pips look a bit like ticks. Or not?! What do you think? You might also want to add lime - go for zest and a little bit of juice if you do, and it should add another layer of flavour.
My advice would be to make this for a dinner party and make sure there are enough people to finish it, otherwise it will become midnight feast material. I added the syrup to give it a nicer finish, but it isn't 100% necessary. Having said that it isn't difficult to make, and it reminds me of an imperfect patisserie buy.
225 gms plain flour
110 gms butter
80 gms icing sugar
1 large egg
First make the pastry - place the flour, and icing sugar into a food processor and pulse to 'sieve'. Then add the butter (in small chunks) and mix until it looks like breadcrumbs. Add the egg and pulse until it becomes a dough - if you need to add a smidgen of water, you can. Then wrap in clingfilm and put in the fridge for 30 mins.
Preheat the oven to 180 C.
Once it's chilled down, remove from the fridge and roll out on a floured surface. Line the pastry case with your pastry and trim off the edges. On top of this, place baking paper and pour in some dried beans or rice. Place in the oven for 20 minutes and remove from the oven. During this time, prepare your filling.
550 gms caster sugar
150 mls water
12 passion fruit
300 mls double cream
Place 200 gms of the sugar and water into a saucepan and heat gently until the sugar dissolves. Add the passion - you can remove the pips if you'd prefer not to have pips in the finished version. Once the sugar has dissolved, remove from the heat and allow to cool.
In a bowl, whisk the eggs with the remaining sugar until pale and light, and add the cream. Slowly add the cooled passion fruit mixture whilst whisking. Pour this mixture into the pastry case and cook for around 40 - 60 minutes or until the filling has set.
6 passion fruits
1 cup sugar
Squeeze the passion fruit juice with pips into a saucepan and add the sugar. Put on a low heat and stir until sugar is completely dissolved, by which time the mixture should be becoming syrupy. If not, continue to stir until it coats the back of the spoon. If you've done this whilst the tart is cooking, allow the tart to cool once out of the oven and then coat with this delicious, shiny glaze. Serve with ice cream if you have some, or whipped up cream.