Luscious lemon and passionfruit sweetness is combined in this gorgeous tart perfect for springtime! Really easy to make, packed full of zingy flavour and great served with cream and fresh berries.
I’m sharing this absolutely gorgeous lemon and passionfruit tart with you all because it’s my favourite springtime and summer dessert. I’ve been making this recipe for years now and it is a definite favourite bake of mine and my family. The most perfect, buttery and crisp sweet shortcrust pastry is topped with a silky smooth lemon passionfruit filling. For me lemon tart is my top pick for dessert if I’m dining out – I would definitely take a lemon dessert over a chocolate cake or bake any day, without a doubt.
Since I’ve started food blogging and culinary school I enjoy making my own sweet pastry. I love how many variations and recipes can be made out one pastry recipe. I’m always making and getting to practice my pastry making skills when I’m in my pâtisserie classes at culinary college. The addition of icing sugar is the trade “secret” to exceptionally light and crisp pastry – that’s something my mum has always taught me to use when making sweet pastry and it always makes the greatest pastry!
Then you get the filling. Which is incredibly creamy, fruity, sweet and oh so good! Another important step I’ve learn’t to do is leave the tart to chill overnight in the fridge. Though that’s really hard because all you want to do is devour the whole thing, but it really is such a crucial step.
I remember when I first made this tart I allowed it to cool to room temperature and then made the error to cutting straight in. The slice revealed was unset, but as an experiment, I popped the remaining tart in the fridge and left it there overnight. In the morning it was gorgeously set and each slice came out flawless. The flavours had also developed even more and the tart tasted even more gorgeous.
200g plain flour (all-purpose flour) + extra for dusting
small pinch of salt
115g unsalted butter, cubed and chilled
25g icing sugar (confectioners’ sugar
1 large egg yolk
2 tbsp ice-cold water
Juice and zest from 1 lemon
150ml double cream
4 tbsp crème fraîche – I used half-fat
85g caster sugar
2 large eggs
2 large egg yolks
1. To make the pastry: Tip the flour into a large mixing bowl. Add the cubed butter and using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the icing sugar. In a small bowl blend together the egg yolk and water. Once mixed add to the flour mixture and mix to a dough. Turn out onto a lightly floured work surface and knead lightly until smooth. Wrap in cling film and leave in the refrigerator for 20 minutes.
2. Preheat your oven to 180 degrees C Fan / 200 °C / 400 °F / Gas Mark 6. Lightly flour a work surface, roll the pastry out and use to line a 23 cm / 9-inch loose-bottomed fluted tart tin. Chill in the fridge for a further 20 minutes – this prevents the pastry from shrinking in the case.
3. Prick the base with a fork, line with baking paper and fill baking beans. Bake the tart case in the preheated oven on a baking tray for 10 minutes. Then remove the baking paper and baking beans and return the pastry case back to the oven another 5 minutes until turning a light golden colour. Reduce the oven temperature to 160 degrees C Fan / 180 C° / 350 °F / Gas Mark 4.
4. To make the filling: halve the passionfruit and scoop out the seeds and flesh into a sieve over a jug or bowl. Reserve the seeds and pulp, press against with the back of a spoon until you have 75ml of passionfruit juice in the jug. In a large mixing bowl whisk together the passionfruit juice, lemon juice + zest, double cream, crème fraîche, sugar, eggs and egg yolks until smooth. Pour into the pastry case.
5. To bake and serve: Bake in the preheated oven for 30-35 minutes or until set with a slight wobble in the centre. Leave to cool in the tin, then I like to cover the tart and leave it in the fridge for a further 4 hours or overnight. Slice up and enjoy!
Recipe from Baking Bible – Delicious Home-Baked Treats