recipes
Baked Passionfruit & Lemon Tart
Lemon tart is always popular and the addition of passionfruit makes it even more special.
serves 8
15 min prep
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ingredients
| 1¼ cups plain flour 2 tablespoons cornflour 1/3 cup icing sugar 150g butter, chopped 1 egg yolk 1 tablespoon cold water Filling 170g can John West Passionfruit Pulp in Syrup 4 eggs, beaten 1 tablespoon grated lemon rind ½ cup lemon juice ½ cup caster sugar ½ cup cream 1 tablespoon sifted icing sugar, for dusting |
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instructions
step 1
Place plain flour, cornflour, icing sugar and butter in a food processor and process until crumbly. Add combined egg yolk and water and continue to process until mixture forms a ball.
step 2
Knead dough on a floured surface until smooth and wrap in plastic wrap; refrigerate for 30 minutes. Roll pastry out to fit a 24 cm flan dish and bake blind in a preheated oven at180°C for 15 minutes. Allow to cool.
step 3
Place John West Passionfruit in a medium bowl, add beaten eggs, lemon rind and juice, caster sugar and cream and mix well. Pour filling into part baked pastry case and bake at 180ºC for 30 minutes or until set. Allow to cool before dusting with icing sugar.
recipe tip
To "Bake Blind" means to line pastry case with a sheet of baking paper and fill with dried beans or rice and bake for 15 minutes to partially cook. This prevents the pastry shrinking from the edges or puffing in the centre. Remove the paper and dried beans or rice before adding filling.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1790kJ (427Cal) | 1190kJ (285Cal) |
| Protein | 7.1g | 4.8g |
| Fat- Total | 25.0g | 16.7g |
| - Saturated | 15.1g | 10.1g |
| Carbohydrate | 42.8g | 28.6g |
| - Sugars | 23.4g | 15.6g |
| Dietary Fibre | 1.6g | 1.1g |
| Sodium | 188mg | 126mg |
| Potassium | 144mg | 96mg |
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Baked Passionfruit & Lemon Tart
Baked Passionfruit & Lemon Tart
Lemon tart is always popular and the addition of passionfruit makes it even more special.
ingredients
1¼ cups plain flour
2 tablespoons cornflour
1/3 cup icing sugar
150g butter, chopped
1 egg yolk
1 tablespoon cold water
Filling
170g can John West Passionfruit Pulp in Syrup
4 eggs, beaten
1 tablespoon grated lemon rind
½ cup lemon juice
½ cup caster sugar
½ cup cream
1 tablespoon sifted icing sugar, for dusting
instructions
step 1
Place plain flour, cornflour, icing sugar and butter in a food processor and process until crumbly. Add combined egg yolk and water and continue to process until mixture forms a ball.
step 2
Knead dough on a floured surface until smooth and wrap in plastic wrap; refrigerate for 30 minutes. Roll pastry out to fit a 24 cm flan dish and bake blind in a preheated oven at180°C for 15 minutes. Allow to cool.
step 3
Place John West Passionfruit in a medium bowl, add beaten eggs, lemon rind and juice, caster sugar and cream and mix well. Pour filling into part baked pastry case and bake at 180ºC for 30 minutes or until set. Allow to cool before dusting with icing sugar.
serves 8 15 min prep recipe tip
To "Bake Blind" means to line pastry case with a sheet of baking paper and fill with dried beans or rice and bake for 15 minutes to partially cook. This prevents the pastry shrinking from the edges or puffing in the centre. Remove the paper and dried beans or rice before adding filling.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au