Lemon and Passion Fruit Tart Recipe

Dessert
easy
8
2 hours 30 minutes, plus resting time

PT2H30M

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.

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Ingredients

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Metric

Imperial

Sweet pastry

450g of plain flour
150g of icing sugar
225g of unsalted butter
1 egg
1 tbsp of milk
1 egg yolk, beaten

Lemon and passion fruit filling

3 lemons, juice and finely grated zest
8 passion fruits, halved and juiced
12 eggs, 60g per egg
2 egg yolks
454g of caster sugar
350ml of double cream

To serve

icing sugar

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24cm loose-bottomed tart tin
Baking beans

Method

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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

225g of unsalted butter
150g of icing sugar
1 egg
450g of plain flour
1 tbsp of milk

Preheat the oven to 200°C/gas mark 6

Remove the chilled pastry from the fridge and roll out into a thin, even layer on a floured surface. Line a 24cm x 3.5cm tart tin with the pastry, leaving 2cm of overhanging pastry around the edge

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

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

2 egg yolks
12 eggs
454g of caster sugar
3 lemons, juice and finely grated zest
8 passion fruits, halved and juiced
350ml of double cream

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

1 egg yolk, beaten

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

Once cooked, remove the tart from the oven and leave to cool in its tin until room temperature. Chill to set firmly

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

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Steven Doherty

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.