Passionfruit Tart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 sweet tart pastry dough, for 10 inch tart (see mean chef's sweet tart dough)
• 9 large eggs
• 11 ounces superfine sugar
• 10 ounces heavy cream
• 11 ounces passion fruit juice
• egg wash, for glazing
• confectioners' sugar, for serving

Recipe

• 1 to make the passionfruit mix, put it together the day before you wish to bake the tart (resting the custard in the refrigerator helps avoid splitting).
• 2 break the eggs into a bowl and whisk.
• 3 add the sugar and continue to whisk until well incorporated.
• 4 while stirring gently, pour in the cream.
• 5 add the passionfruit juice and continue to stir until well blended.
• 6 strain into a pitcher.
• 7 cover and refrigerate overnight.
• 8 roll tart dough, line a 10 inch tart pan (with removable bottom) with dough.
• 9 refrigerate for 30-60 minutes preheat the oven to 425 degrees.
• 10 remove the tart from the refrigerator and bake blind until just done and golden.
• 11 reduce oven to 350.
• 12 remove tart shell from oven and brush the tart shell with egg wash- cook for a further 10 minutes.
• 13 lower the temperature to 280 degrees.
• 14 gently stir custard as it will have separated slightly.
• 15 with the tart shell sitting in the oven on a sheetpan, carefully pour in the passionfruit custard.
• 16 fill the tart right to the top.
• 17 bake for 40 minutes.
• 18 check-- the tart should just set, but still be slightly wobbly in the middle.
• 19 if you take it out too soon, it will not set and run when you cut it; if you leave it in too long, it will set too firmly and lose its elegance.
• 20 through experience, you'll find the optimum set for the tart in your oven.
• 21 remove the tart from the oven, let cool on rack for 10 minutes, balance on a cup and remove the sides of the pan.
• 22 place the tart on a wire rack.
• 23 this will allow the tart to cool and the pastry to crisp up rather than sweat.
• 24 invert the pastry ring back onto the tart to help hold the sides in as it cools and sets.
• 25 allow to cool for at least 1 hour (can be made a day ahead and refrigerated).
• 26 carefully cut with a serrated knife and place in the middle of large plates.
• 27 dust with icing sugar and serve.