This recipe is based on Tarte au citron, a quintessentially French recipe where the lemon filling is baked (as opposed to using cooled lemon curd). However, inspiration for using passion fruit in combination with the lemon came from one of Gordon Ramsay’s cookbooks. I happened to have a few fragrantly ripe (and very very wrinked) passionfruit lying around, so decided to use them. Although these are optional, they add a lovely aroma and scented sweetness to the tart.
The filling – I don’t use Ramsay’s recipe for the lemon tart as it uses only egg yolks, which I find too rich, and also am at a loss on how to use so many whites. I have used a lighter ratio from one of Simon Hopkinson’s books, using whole eggs.
The crust – For any sweet tart crust, I always turn to a recipe by my dear friend Suzanne. Click here for the recipe.
Lemon Passionfruit tart
This recipe does have multiple steps, but everything can be done in advance, and just needs some planning. If you are making your own sweet pastry, start a day before. The tart crust can be baked a day ahead. The final baked tart can be left outside at room temperature for a while, making it easy to carry, and doesn't require refrigeration, unless you want to store it for longer.
Preheat the oven to 160C (140C fan).
Cut the passion fruits in half and scoop out the pulp. Use a strainer to take the seeds out from the pulp (you can leave in a few for crunch).
Measure all the other ingredients for the filling into a bowl and use a whisk to combine everything well.
Place the prepared pastry case on a baking tray. Carefully pour the filling mixture into the baked pastry case.
Transfer the tart to the oven carefully. If necessary, pour in the last bit of filling when the tray in half in the oven. It’s easier and will avoid spills.
Bake for about 40 minutes, after which time, the tart will have a slight wobble in the middle, but will be largely set.
Leave in the tart tin to cool completely. Then remove from the tin.
You can serve it at room temperature or chilled.
For a simple finish, dust around the edges with icing sugar (use a sieve to get an even dusting).
Alternatively for a more striking finish (and if you possess a blowtorch), go for a bruleéd finish. Sprinkle about 2 tablespoons of icing sugar evenly over the top of the cooled tart. Use a blowtorch to caramelise. Wait for 5 minutes before serving.