Lemon and passion fruit tart

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With the tart citrus offsetting the sweet creaminess of the filling, nobody, not even the most staunch dessert-deniers, can resist a good tart. Steven Doherty's lemon and passion fruit tart recipe is made particularly delectable with the addition of passion fruit, bringing its own unique blend of tangy sweetness to the final flavour of the dish. This sweet tart is best served completely cool, so be sure to allow for plenty of resting time between cooking and serving.

First published in 2016

Ingredients

Metric

Imperial

Sweet pastry

Lemon and passion fruit filling

To serve

  • icing sugar

Equipment

  • 25cm x 5.5 cm tart tin
  • Baking beans

Method

1

Begin by making the pastry. Cream together the butter and sugar, then add 1 egg and combine well. Sift and add the flour and the milk and combine gently to form a smooth paste. Shape into a small flat disc, then wrap in clingfilm and leave to rest in the fridge for 30 minutes

2
Preheat the oven to 200°C/gas mark 6
3

Remove the chilled pastry from the fridge and roll out into a thin, even layer on a floured surface. Line the tart tin with the pastry, leaving 2cm of overhanging pastry around the edge

4

Line the base of the tart case with greaseproof paper, fill with baking beans and blind bake for 15 - 20 minutes, or until golden and dry

5

Meanwhile, prepare the filling. Beat the eggs and egg yolks together and add the sugar, passion fruit, lemon juice and zest. Beat in the cream, then strain through a fine sieve to remove the passion fruit seeds and set aside until required

6
Remove the tart tin from the oven and remove the baking beans, leaving the base to cool a little. Remove the paper and trim the excess pastry with a small serrated knife to leave smooth, neat edges. Separate the remaining egg and whisk the yolk with a dash of water. Brush the inside of the tart shell and bake for a further 5 minutes to seal
7
Pour the filling mixture into the cool tart case, reduce the oven to 100˚C and bake in the oven for 1 hour and 15 minutes, until firm and set with a slight wobble
8
Once cooked, remove the tart from the oven and leave to cool in its tin until room temperature. Chill to set firmly
9
To serve, dust the tart liberally with icing sugar and cut into even slices. Serve on its own or with a dollop of cream or scoop of sorbet on the side
  • icing sugar
First published in 2016

Working as the head chef at Le Gavroche in the 1980s cemented Steven Doherty's status as a legendary chef, but after falling in love with Cumbria he kick-started the gastropub scene in the county.

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