Passionfruit is quintessentially Australian. Just like the lemon tree next to the chook pen and the clothes hoist, there is always a passionfruit vine meandering it’s way up a wooden or wire fence. The amazing thing about the passionfruit vine is that it doesn’t need much looking after in order to thrive and before you know it you have a crop of fruit that you’re not sure what to do with. The plant is actually native to Brazil however Australians have taken it into their hearts and our national dessert the Pavlova is often decorated with passionfruit. I was lucky enough to be given a big bag of this glorious fruit from my dear friend’s father. Thank you Joe. With all the passionfruit I made several tarts and a couple of jars of passionfruit curd. It made me think that people could easily exchange their fruit and vegetables with people like me who like to cook. That way we would turn the crop into something we both could eat. Here is a photo my friend’s father and the passionfruit curd and tart that I made him.
Dark chocolate and passion fruit go surprisingly well together. It takes the tangy taste to another level. This tart is quite an experience so if you are out to impress, this is the recipe for you. If you can find a couple of passionfruit flowers to go on the plate the tart will look even more gorgeous.
- 1 1/2 cups plain flour
- 1/4 cup icing sugar mixture
- 150g butter, chilled, chopped
- 1 egg yolk
- 2 tablespoons chilled water
- 2 eggs
- 1/2 cup caster sugar
- 150grams of unsalted butter
- 2 teaspoons finely grated lemon rind
- 1/2 cup lemon juice
- 3 passion fruit, halved and just the pulp and juice used
150 grams of dark chocolate
1 cup of cream
Process flour, icing sugar mixture and butter until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn out on to a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 180°C fan-forced. Grease a 3cm-deep, 24cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess. Refrigerate for 15 minutes. Then blind bake with beans or pastry weights on top of baking paper until the pastry is golden about ten minutes. Then remove weights or beans and bake a further ten minutes.
To make Passion fruit filling: Whisk eggs, sugar, lemon rind, lemon juice, and passion fruit pulp in a bowl. Place this is a saucepan over a low flame and stir until all the sugar is dissolved. Add the butter in small cubes and stir until the mixture thickens then remove from the stove. Pour into the tart base leaving room for the next dark chocolate layer. Place in the fridge until the filling is set.
In a double boiler or a bowl resting above water in a saucepan, mix chocolate and cream until well combined. Pour on top of passionfruit filling, return to fridge to set.