Oven Baked Lemon and Passion Fruit Tart

2013-09-01
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

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Oven baked lemon and passion fruit tart. Very yummy tart baked in a halogen (turbo) oven.

Ingredients

  • 8 oz (240 g) ready-made shortcrust pastry
  • 2 large eggs,beaten
  • 1 egg yolk
  • 1 cup icing sugar,plus extra
  • 2 passion fruit,halved,inside scooped out with a teaspoon,skins dicarded
  • zest of 1 lemon,finely grated
  • freshly squeezed juice of 3 lemons
  • 1/4 cup (60 ml) butter,melted
  • 1/4 cup ground almonds

Method

Step 1

Roll out the pastry on a lightly floured surface. Use it to line a 8-inches(20 cm) round fluted tart pan. Prick the base,using a fork.

Step 2

Line with baking parchment and fill with a layer of baking beans. Refrigerate for 10 minutes.

Step 3

Place the low grilling rack in turbo oven. Preheat halogen oven to 340°F (170°C).

Step 4

Place the flan tin on a round baking tray and cook for 10-15 minutes. Remove the beans and paper. Cook the pastry for additional 5-7 minutes.

Step 5

In a mixing bowl,combine beaten eggs,egg yolk and icing sugar. Mix well and stir in the passion fruit pulp lemon zest and lemon juice. Stir in melted butter and ground almonds.

Step 6

Pour mixture evenly into the pastry case. Bake for 10 minutes,then reduce temperature to 325°F(160°C).

Step 7

If the tart starts to brown in the first 5 minutes,reduce turbo oven temperature. Bake for additional 10-12 minutes,until the filling is just set.

Step 8

Remove oven baked lemon and passion fruit tart from the tin and cool on wire rack. Remove cooled tart from the tin on to a serving plate and dust with icing sugar before serving.

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