Passion Fruit Curd Tart in Chocolate Pastry
Inspired by techniques from America's Test Kitchen.
A twist on the lemon tart: tangy passion fruit curd folded with whipped cream and set in a crisp cocoa pastry case.
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Method
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Equipment
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- wire rack
- fine sieve
- 2 bowls
- medium heavy saucepan
- silicone spatula
- instant-read thermometer
- electric whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 431 kcal |
| Protein | 5.8 g |
| Carbohydrate | 42.2 g |
| of which sugars | 23.6 g |
| of which free sugars | 21.1 g |
| Fat | 28 g |
| of which saturates | 16.5 g |
| Fibre | 3.3 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Chocolate pastry
- 1 large egg yolk
- 1 tbsp double (heavy) cream
- 140 g plain flour, plus extra for rolling
- 25 g cocoa powder
- 70 g icing sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 115 g cold unsalted butter, cubed
Passion fruit curd
- 12 ripe passion fruit (about 550 g), halved you need 125 ml strained juice
- 100 g caster sugar
- 6 large egg yolks
- 2 tbsp lemon juice
- 1 tbsp cornflour (cornstarch)
- 0.5 g fine sea salt or table salt a pinch
- 55 g unsalted butter, in 4 pieces
- 120 ml double (heavy) cream, cold
- 1
Pastry. beat the yolk with the 1 tbsp cream. Pulse the flour, cocoa, icing sugar and salt, add the butter and pulse to coarse crumbs, then add the yolk mix and blend until it clumps. Wrap the disc and chill 1 h.
- 2
Line the tin. roll to a 28 cm round on a floured surface, ease it into the tin, press into the flutes and trim. Freeze 30 min while the oven heats to 190 °C (170 °C fan).
- 3
Blind bake. line with paper and beans and bake on the tray for 25-30 min, until set and smelling of cocoa. Lift out the beans, bake 5 min more, then cool completely.
- 4
Juice. scoop the passion fruit pulp into the processor and pulse 3-4 times to free the seeds. Push it through the sieve and measure 125 ml juice.
- 5
Curd. whisk the juice, sugar, yolks, lemon juice, cornflour and salt in the saucepan. Stir over medium-low heat for 8-12 min, until thickened and 80 °C on the thermometer. Off the heat whisk in the butter, sieve into a bowl, press cling film on the surface and chill 1 h 30 min. Keep stirring into the corners so no egg catches on the base.
- 6
Lighten. whip the cream to soft peaks. Whisk a third into the cold curd, then fold in the rest until smooth.
- 7
Set. spread the curd in the cooled case and chill at least 8 h, or overnight, until sliceable. A long chill gives clean slices.
Storage
Keep covered in the fridge for up to 2 days. The pastry softens slowly after that.
