This is the perfect showstopper of a pud. Lime and passionfruit are a brilliant flavour combination, and their zesty freshness combine beautifully with creamy custard and crisp, sweet pastry to titivate the tastebuds. It's a vibrant, zingy tart that makes a special dessert course to any meal. What's more, its a bit of a cheat, as it uses a pre-made pastry case (shhh, don't tell anyone!), so it can save you hours faffing about in the kitchen making pastry.
Serves 8-10
Ingredients
205g ready made sweet pastry tart case
4 passion fruits
Finely grated zest and juice of 1/2 lime
110g caster sugar
3 egg yolks
75ml double cream
Directions
Preheat the oven to 150 degrees C.
Cut the passion fruits in half, scoop out the flesh into place into the bowl of a food processor.
Add the lime juice and lime zest and blitz together.
Push the mixture through a sieve (you need to do this to remove the large black passion fruit pips) and set aside.
Beat the sugar and egg yolks together for 2-3 minutes until pale and creamy (I used a food mixer with the whisk attachment).
Add the cream and passionfruit mixture and beat again to combine.
Carefully pour the custard into the tart case, then bake for 25 mins, until the tart has just set (it should still have a slight wobble).
Remove the tart from the oven and leave to cool completely.
Serve simply with a fresh raspberry, or, if you want to really push the boat out, with some sweetened mascarpone and a little raspberry sauce.
So good x