Rustle up a wonderfully indulgent treat for Mothers Day with this tangy and delicious Passionfruit and Lemon tart.
The perfect dessert to finish off a special lunch or dinner, we love serving ours with a few raspberries or strawberries and a spoonful (or two!) of fresh Cornish clotted cream.
You can of course make your own pastry, but to save time we use either ready-made sheets or shells and blind-bake them before filling.
When blind baking the pastry, make sure you line the shell with greaseproof paper or silver foil before filling it with baking beans, and bake for 10 minutes, remove the foil and beans and bake for a further 10 minutes until golden brown.
- 1 x 22cm sweet shortcrust pastry tart shell, blind-baked
For the filling:
- 5 eggs
- 150 g golden caster sugar
- 150 ml double cream
- finely grated zest and juice of 2 lemons
- 2 ripe passionfruit, halved
- 2 tbsp apricot preserve, sieved, for glazing
- icing sugar
- Preheat the oven to 150ºC, fan 130ºC, gas 2.
- Beat the eggs and sugar using a stand mixer or electric whisk, until they look pale and fluffy. Stir in the cream, then the juice and zest of the lemons. With a teaspoon, scoop out the pulp from the passionfruit shells and add to the cream. Pour this mixture into a measuring jug.
- Place your blind-baked tart shell on a baking tray in the preheated oven, and pull out the oven shelf a bit. Pour the lemon mixture into the tart shell until filled to the top. Slide the shelf carefully back in and close the oven door.
- Bake the tart for 25–30 minutes until the mixture is set but still wobbly. Leave to cool in the tin.
- With a pastry brush glaze the top with the heated apricot glaze, then decorate with fresh berries, if you like, and a dusting of icing sugar. Serve with fresh Cornish clotted or whipped cream.