Passionfruit tart
This passionfruit tart features a creamy filling of tangy passion fruit and lemon zest, housed in a buttery almond crust. Perfect for showcasing a balance of tartness and sweetness, it's a delightful dessert for any gathering.
Cook time 48 min
Prep time 130 min
Ingredients:
1/2 cup passion fruit2 tbsp lemon zest
1/3 cup lemon juice
3/4 cup sugar
1 yolk
1 cup light sour cream
1 cup all-purpose white wheat flour
1/2 cup almonds
1/2 cup butter
Passionfruit tart is a delightful dessert that combines the tangy flavor of passion fruit with the zesty kick of lemon. This recipe provides a perfect balance of tartness and sweetness, making it a refreshing treat for any occasion. With a buttery almond crust and a creamy passion fruit filling, this tart is sure to impress your guests and satisfy your sweet tooth.
Instructions:
Preheat your oven to 350°F (175°C).
- In a food processor, combine the all-purpose flour and almonds. Pulse until the almonds are finely ground and well mixed with the flour.
- Add the unsalted butter to the mixture. Continue to pulse until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake the crust in the preheated oven for about 15 minutes or until it turns a light golden brown. Remove from the oven and let it cool completely before adding the filling.
- In a mixing bowl, combine the passion fruit, lemon zest, lemon juice, and sugar. Mix well until the sugar is completely dissolved.
- Add the egg yolk and light sour cream to the mixture, whisking to combine until the filling is smooth and creamy.
- Pour the filling into the cooled crust, spreading it evenly.
- Bake the tart in the oven (still at 350°F / 175°C) for an additional 25-30 minutes, or until the filling is set and slightly firm to the touch.
- Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving to allow the filling to set completely.
- Once chilled, remove the tart from the pan, slice, and serve.
This passionfruit tart is a unique and delicious dessert that brings together the vibrant flavors of passion fruit and lemon in a creamy, satisfying filling. With a bit of time and patience, you can create a tart that not only looks stunning but also tastes phenomenal. Whether you're hosting a dinner party or simply looking to indulge, this recipe is a fantastic choice.
Passionfruit tart FAQ:
The crust should be baked for about 15 minutes until it is a light golden brown. After adding the filling, bake the tart for an additional 25-30 minutes until the filling is set and slightly firm to the touch.
The filling is done when it has set and is slightly firm to the touch. You can also insert a knife into the center; it should come out clean or with only a few moist crumbs.
You can substitute the light sour cream with Greek yogurt for a similar texture. For the almonds, you might use another nut like walnuts, but it may alter the flavor profile.
Store the tart in the refrigerator, covered, for up to 3 days. Make sure it is well chilled before serving again.
This recipe is best suited for a 9-inch tart pan with a removable bottom, which helps in easy serving and slicing.
Tips:
- Use fresh passion fruit pulp for the best flavor. If fresh passion fruits are not available, you can use frozen or canned passion fruit pulp.
- When zesting lemons, make sure to avoid the white pith, as it can add bitterness to your tart.
- Chill the tart crust in the refrigerator for at least 30 minutes before baking to prevent it from shrinking.
- Use a food processor to finely grind the almonds and flour together for a smooth, cohesive crust.
- Allow the tart to cool completely before serving, to let the filling set and make slicing easier.
- For an extra touch, garnish the tart with fresh passion fruit seeds or a dollop of whipped cream.
Nutrition per serving
12 ServingsCalories 230kcal
Protein 3.52g
Carbohydrates 24g
Fiber 1.95g
Sugar 14g
Fat 13g
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