Passion Fruit Tart
This Passion Fruit Tart isn't just another dessert; it's a burst of sunshine on a plate! The tangy passion fruit curd is perfectly balanced by the sweet, buttery crust. What makes this tart truly special is the combination of textures – the crisp, crumbly crust against the smooth, creamy filling. It’s a show-stopping dessert that's surprisingly simple to make, perfect for impressing friends and family or simply treating yourself. Plus, the vibrant color of the passion fruit curd makes it visually stunning!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- 1 cup passion fruit pulp from about 8-10 passion fruits
- 1 cup granulated sugar
- 6 large egg yolks
- 1/2 cup 1 stick unsalted butter, cut into cubes
- 1 tablespoon lemon juice
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You should see small pieces of butter still visible.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. It shouldn't be sticky.
- Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
- Trim any excess dough from the edges of the pan. Use a fork to prick the bottom of the crust all over. This will prevent the crust from puffing up during baking.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely.
- In a medium saucepan, combine the passion fruit pulp, granulated sugar, and egg yolks. Whisk constantly over medium heat until the mixture is smooth and well combined.
- Add the cubed butter to the saucepan. Continue whisking constantly until the butter is melted and the curd begins to thicken. This should take about 8-10 minutes. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
- Remove the saucepan from the heat and stir in the lemon juice. This will brighten the flavor of the curd.
- Pour the passion fruit curd into the cooled tart crust. Spread it evenly.
- Cover the tart with plastic wrap, pressing it gently onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the curd to set completely.