Cakelets and Doilies

Passionfruit Tart with Orange Mascarpone Cream

Can someone please tell me how to safely remove the tart from the still-very-hot tart tin, while wearing clumsy oven gloves, without burning oneself, and catching the falling tart no matter how careful one might be without breaking the tart shell in all different places? Gawh!!! Impossible!

Here’s a tart that is different from the usual lemon tart, just as delicious, with the refreshing tropical flavour of the passionfruit. Is it worth burning my arm for? Grudgingly yes, but it would have been better if I didn't.

I used canned passionfruit pulp. Trust me, it's just as good as the fresh stuff.

To get the smooth creamy filling, it’s important not to overcook the filling. The filling should feel firm around the outside of the tart, but still a bit wobbly in the middle. The middle will set as the tart cools.

This tart is best make a day ahead. Keep the tart in the fridge and top with the orange mascarpone cream just before serving.

Passionfruit Tart with Orange Mascarpone Cream
(Adapted from The Australian Women's Weekly Magazine July 2013)

Makes one 24cm tart.

185 grams plain flour
55 grams icing sugar
30 grams ground almonds
125 grams unsalted butter, chilled and cubed
1 egg yolk (about 38 grams), lightly beaten
1 teaspoon vanilla extract

Passionfruit Filling
160ml passionfruit pulp
300ml cream
110 grams caster sugar
4 eggs

Orange Mascarpone Cream
250 grams mascarpone
60ml double cream
2 tablespoons icing sugar
2 tablespoons finely grated orange rind
60ml passionfruit pulp

To make the pastry:
Place flour, icing sugar, almond meal and butter in a food processor and process until the mixture resembles fine crumbs. Add the egg yolk and process until the dough just comes together. Knead gently and briefly on a lightly floured surface until the dough is smooth. Form into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 30 minutes.

Roll out the pastry between two sheets of baking paper until large enough to line 24cm round loose-based tart tin. Lift pastry into tin, ease into base and side. Trim off any excess pastry. Refrigerate 30 minutes. (At this stage, I usually like to cover the pastry with plastic wrap and freeze it overnight. I find that baking the pastry when it’s completely frozen helps minimize shrinkage.)

Preheat the oven to 180 degree celcius fan-forced. Place tart tin on baking tray. Line the pastry with a sheet of baking paper and pour in dried beans or rice. Bake for 20 minutes. Remove paper and beans/rice. Lightly brush the pastry shell with egg white to seal. Return to the oven for another 10-15 minutes, or until light golden. Set aside to cool. Reduce the oven to 140 degree celcius fan-forced.

To make the passionfruit filling:
Strain the passionfruit pulp, and discard seeds. Whisk the strained passionfruit juice, cream, sugar and eggs together in a medium bowl until combined. Carefully pour the filling into the pastry shell and bake for 35-45 minutes, or until just set. (Important: Don’t overcook the filling. The custard should feel firm around the outside of the tart, but still a bit wobbly in the middle.)

Leave to cool slightly, when the pastry seems firm enough, remove the tart from the tin. Allow the tart to cool completely on cooling rack. Then refrigerate for at least 3 hours, preferably overnight.

To make the orange mascarpone cream:
Combine mascarpone, double cream, icing sugar and orange rind in a small bowl.

Serve tart topped with orange mascarpone cream and drizzle with passionfruit pulp.
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