Passionfruit and Coconut Tart

Ingredients

1/2 cup (125mL) passionfruit pulp
2 tsp finely grated lime rind
1/4 cup (60mL) lime juice
3/4 cup (165 g) caster sugar
5 eggs
1 cup (250mL) thickened cream
1/2 cup (125mL) coconut cream

Sweet shortcrust pastry:

1/3 cup (55 g) icing sugar mixture
125 g chilled butter, chopped
1 egg yolk
2 tsp iced water

Method

To make the sweet shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and pulse until the mixture just comes together.

Turn dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover the dough with baking paper or plastic wrap. Place in the fridge for 30 minutes to rest.

Use a rolling pin to roll pastry out on a lightly floured surface to a 3 mm-thick disc. Line a 23 cm (base measurement) round fluted tart tin with removable base with pastry. Use a small sharp knife to trim the edge. Place in the fridge for 30 minutes to rest.

Preheat oven to 200 C. Place the tart on a baking tray. Line with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice and bake for a further 8-10 minutes or until the pastry is light golden.

Meanwhile, whisk the passionfruit pulp, lime rind, lime juice, sugar, eggs, cream and coconut cream in a bowl until well combined. Set aside for 30 minutes to develop the flavours.

Reduce oven to 150 C. Strain the passionfruit mixture through a fine sieve into a jug, reserving 1 tablespoon of the passionfruit seeds. Discard remaining solids. Stir reserved passionfruit seeds into the mixture. Pour into the tart case.

Bake for 30-35 minutes or until the filling is just set (the centre should wobble slightly). Set aside for 15 minutes to cool before placing in the fridge for 2 hours to chill. Cut into wedges.

Serve with whipped cream, passionfruit pulp and lime zest

Credits: Coles

Photo Credits: Coles