Baked passionfruit tart
Indulge in a delectable Baked Passionfruit Tart, featuring a buttery crust made from all-purpose white wheat flour, powdered sugar, and butter. This irresistible dessert is filled with a luscious blend of eggs, heavy whipping cream, and sugar, topped off with the tangy sweetness of fresh passionfruit. Perfectly baked, this tart offers a harmonious blend of creamy and fruity flavors in every bite.
- 06 Mar 2024
- Cook time 55 min
- Prep time 30 min
- 8 Servings
- 8 Ingredients
Baked passionfruit tart is a delightful dessert that combines a buttery and flaky crust with a rich and tangy passionfruit filling. This recipe is perfect for special occasions or a simple family treat, bringing a splash of tropical flavor to your table. Follow these steps to create a mouth-watering tart that will impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
- In a large bowl, combine the flour and powdered sugar.
- Add the cold, cubed butter into the flour mixture.
- Use a pastry cutter or your fingertips to mix the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the water, mixing just until the dough comes together. Avoid overworking the dough.
- Press the dough into the bottom and up the sides of a tart pan with a removable bottom, making sure it is evenly distributed.
- Refrigerate the crust for about 15-20 minutes to firm up.
- Once chilled, bake the crust in the preheated oven for about 15 minutes, or until it is lightly golden.
- Remove from the oven and allow it to cool slightly while you prepare the filling.
- In a medium bowl, whisk together the eggs and sugar until thoroughly combined.
- Add the heavy whipping cream and whisk until smooth.
- Stir in the passion fruit pulp, mixing until well incorporated.
- Pour the prepared filling into the partially baked crust.
- Carefully place the tart back into the oven.
- Bake for another 25-30 minutes, or until the filling is set but still slightly wobbly in the center. The edges should be slightly golden.
- Once baked, remove the tart from the oven and let it cool completely on a wire rack.
- Once cooled, remove it from the tart pan.
- Slice and serve your baked passionfruit tart. Enjoy it as a delightful dessert or a special treat any time of the day.
Tips:
- Ensure your butter is cold when making the crust. This helps in achieving a flaky texture.
- When separating the egg whites from the yolks, make sure no yolk gets into the whites. This ensures proper consistency in your tart filling.
- For the best flavor, use fresh passion fruit if possible. You can usually find them in the produce section of well-stocked grocery stores or specialty markets.
- Preheat your oven to the proper temperature before you begin baking, which ensures even cooking and setting of the tart.
- Allow the tart to cool completely before slicing to ensure the filling sets properly and you get clean slices.
By following this recipe, you'll create a baked passionfruit tart that combines the flaky goodness of a homemade crust with the delectable punch of passionfruit. Whether for a festive gathering or a quiet night in, this tart is sure to be a crowd-pleaser. Remember, the key is in the details: keep your ingredients measured and your passionfruit fresh. Enjoy every bite of your homemade masterpiece!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 2.95g | 8% |
| Sugar 22g | 22% |
| Fat | |
| Fat 24g | 29% |
| Saturated 14g | 46% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 100mg | 17% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 0.71mg | 4% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 7mg | 7% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 2.18ug | 2% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 170mg | 5% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.68mg | 6% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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