Torta de Maracuyá (Passion Fruit Tart)

Sweet pastry

• 250 g Plain flour
• 60 g Icing sugar
• 1 pinch Fine sea salt
• 125 g Unsalted butter, cold
• 1 Egg

Passion fruit custard

• 10 Passion fruit, ripe
• 3 Egg
• 120 g Caster sugar
• 250 ml Double cream
• 1 tsp Vanilla extract

1. Heat the oven to 180°C (355°F). In a mixing bowl, combine the plain flour, icing sugar and fine sea salt, then rub in the unsalted butter until it looks like fine breadcrumbs. Beat 1 egg and mix it in to form a dough, bringing it together gently without overworking.
2. Roll the dough out and line a 23 cm tart tin, pressing it neatly into the corners. Chill the lined tin for 20 minutes to help it hold its shape. Prick the base all over with a fork.
3. Bake the tart case for 18 to 22 minutes until pale golden and dry to the touch. If the base puffs, press it down gently with the back of a spoon. Reduce the oven to 160°C (320°F).
4. Cut the passion fruit in half and scoop the pulp into a sieve set over a bowl, pressing to extract as much juice as possible. You should have a generous amount of juice; discard the seeds. Set the juice aside.
5. Whisk 3 eggs with the caster sugar until smooth, then whisk in the double cream, passion fruit juice and vanilla extract. Let the mixture stand for 2 minutes, then skim off any surface foam for a cleaner finish. Pour the custard into the warm tart case.
6. Bake for 22 to 28 minutes until the edges are set and the centre still has a slight wobble. Cool at room temperature for 30 minutes. Chill for at least 45 minutes before slicing for the cleanest cuts.

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