Passion fruit tart, lemon curd sauce and hazelnut praline


First published in 2018
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Praline crumb

Sweet shortcrust pastry

Lemon curd sauce

Passion fruit tart filling

To seal the pastry case

Start by preparing the praline, as this will need time to set. Toast the hazelnuts until golden brown in a dry frying pan, then group them together on a sheet of greaseproof paper on a heat-proof tray
Add the sugar to a heavy-based pan and add a splash of water to slacken the sugar – this will help prevent burning. Heat to a dark caramel, then pour over the hazelnuts to set them in the caramel. Allow to cool completely
  • 100g of caster sugar
To make the pastry, tip the flour into the Vitamix container, then add the chilled butter. Pulse on Variable 3 until the mixture has formed a crumb-like texture
  • 450g of plain flour
  • 300g of butter, diced and chilled
Add the icing sugar, salt, lemon zest, then eggs, in that order. Start the Vitamix, gradually increasing to Variable 10, and mix until pastry has just come together. Turn out into bowl and rest for at least 1 hour in fridge
While the pastry is resting, make the lemon curd sauce. Simply add all the ingredients to the Vitamix container and blend on Variable 10 until the curd is warm and has a thickened, mayonnaise-like texture, for approximately 5 minutes. Transfer to a bowl and allow to cool slightly before chilling in the fridge
Preheat the oven to 170°C/gas mark 3.5
Remove the chilled pastry from the fridge and evenly roll out on a lightly-floured work surface. Use the pastry to line the tart tin, gently pressing the pastry into the edges. Run a sharp knife along the top edge of the tart to remove any excess, then line the tart with greaseproof paper or oven-proof cling film. Fill with baking beads and blind bake for 30 minutes, until the pastry is cooked through
While the cases are blind-baking, make the tart filling. Add the sugar, eggs, lemon zest, passion fruit juice and double cream to the Vitamix container (in that order) and start blending. Increase to Variable 10 and blend for 10–20 seconds, until all the ingredients are incorporated. Set aside
Remove the pastry case from the oven and remove the greaseproof paper and baking beads. Brush the pastry evenly with egg yolk, then return to the oven for 5 minutes to seal the case – this will stop the liquid filling soaking into the pastry
Remove the case from the oven and decrease the oven temperature to 120°C/gas mark ½
Half-fill the tart case with the passion fruit filling. Transfer to the oven shelf and carefully pour in the rest of the mixture, until it reaches the brim. Bake for 45 minutes, until the tart is set. Remove the tart from the oven and allow to cool
While the tart is cooling, finish the praline crumb. Peel the caramel and hazelnuts away from the greaseproof paper, break into rough shards and place in the Vitamix container. Select Variable 10 and pulse a few times until the praline has evenly broken down into fine crumbs
Once cool, the tart can be served as it is, or glazed for an extra-special finish. To glaze the tart, place the tart on a heatproof surface and use a blowtorch to gently caramelise the surface by running it back and forth over the surface of the tart. It's crucial to keep the blowtorch moving, as if it is left in one place for too long, the tart will burn. Once the tart is to your liking, allow to cool again before serving
To serve, slice the tart and divide between plates. Add a spoonful of the curd sauce, followed by a sprinkling of the praline crumbs
First published in 2018
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