Passionfruit tart: it’s love at first bite

In all the years I have been making and testing passionfruit tart recipes, this lovely mascarpone version stands out as a favourite.

Lemon tart. Picture: Guy Bailey

In all the years I have been making and testing passionfruit tart recipes, this lovely summery version made with mascarpone stands out as a firm favourite. It’s important not to overcook the filling; the top should be just set and still wobble a little when you remove it from the oven.

Passionfruit tart

½ cup (80g) icing sugar

1 cup (150g) plain flour

75g cold unsalted butter, chopped coarsely

1 egg yolk

1 teaspoon vanilla extract

1 tablespoon iced water

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Filling

6 medium eggs

125g mascarpone

1 cup (220g) caster sugar

1 cup (250ml) passionfruit pulp (about 12-14 passionfruit)

Finely grated zest of 2 lemons

¹⁄³ cup lemon juice

To make the pastry, combine the icing sugar, flour and butter in a food processor until crumbly. Add the egg yolk, vanilla extract and water, and process until all the ingredients just come together. Shape into a disc about 2cm thick, wrap in cling wrap and chill for 30 minutes. Grease a 26cm round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line pan. Lift pastry into tin, press into base and side and trim excess. Prick base all over with fork, cover with plastic wrap and chill for another 30 minutes. Preheat oven to 180C (fan). Place tart tin on an oven tray, line pastry with baking paper and fill with baking beans, dried beans or rice. Bake for 10 minutes. Remove paper and beans and bake for a further 10 minutes or until golden. Allow to cool.

To make the filling, beat together the eggs, mascarpone, sugar, passionfruit pulp, lemon zest and juice. Set aside for 30 minutes before straining through a sieve to remove the seeds. Pour into the baked pastry shell and reduce the oven temperature to 140C. Cook for 30 minutes, or until just set on the top. Remove from oven and allow to cool. Serves 8

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Mango & passionfruit sorbet. Picture: Guy Bailey

Mango & passionfruit sorbet

6 passionfruit

Juice of ½ lemon

4 ripe mangoes

150g caster sugar

3 tablespoons pure cream

1 egg white

Cut the passionfruit in half and scoop out the seeds and pulp. Push through a sieve to extract as much juice as possible. Add the lemon juice to the remaining seeds and strain the juice through the sieve again, then discard the seeds. Cut flesh from mangoes and place in an electric blender; add strained juice and liquidise. Add sugar, cream and egg white and blitz again. Freeze in an ice cream maker or pour into a plastic container and freeze until firm. Cut frozen ice into chunks and blitz to a smooth consistency in the food processor. Return to the freezer until ready to serve. Allow to soften at room temperature for 10 minutes before serving. Serves 6