Passion Fruit Curd Tart (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
226g unsalted butter, room temperature
02 -
100g powdered confectioners sugar
03 -
240g all-purpose flour
04 -
Pinch of salt
05 -
1 tablespoon lemon zest
→ Passion Fruit Curd
06 -
177ml fresh passion fruit juice (about 11 passion fruits, pulp and seeds strained)
07 -
3 large eggs, beaten well
08 -
150g granulated white sugar
09 -
113g cold unsalted butter, cut into cubes
→ Tart Decoration
10 -
Passion fruit pulp
11 -
Citrus slices
12 -
Edible flowers
# Instructions:
01 -
Cream butter and sugar together using a stand mixer or electric mixer. Add salt, flour, and lemon zest. Mix on low until just combined.
02 -
Press the dough evenly into a 9-inch loose-bottomed tart pan. Use a flat glass to smooth the surface. Dock the crust with a fork to prevent puffing. Chill in the fridge for 30 minutes.
03 -
Preheat the oven to 350°F (175°C). Bake the tart crust for 20-25 minutes or until lightly golden. Allow to cool slightly.
04 -
In a medium heavy-bottomed saucepan, combine strained passion fruit juice, sugar, lemon zest, and beaten eggs. Heat over medium heat, whisking constantly, until thickened.
05 -
Strain the curd through a fine-mesh sieve into a heatproof container. Stir in butter cubes, a few at a time, until fully incorporated.
06 -
Pour the passion fruit curd into the partially baked tart shell. Bake for 15-20 minutes at 350°F (175°C), until the edges of the curd are set and the center jiggles slightly.
07 -
Cool the tart completely. Refrigerate for 30 minutes to speed up the process. Decorate with passion fruit pulp, citrus slices, and edible flowers as desired.
# Notes:
01 -
Passion fruit curd can be stored in the fridge in an airtight container for up to a week.