Oven Baked Lemon and Passion Fruit Tart
- 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.
- 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
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.
Line with baking parchment and fill with a layer of baking beans. Refrigerate for 10 minutes.
Place the low grilling rack in turbo oven. Preheat halogen oven to 340°F (170°C).
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.
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.
Pour mixture evenly into the pastry case. Bake for 10 minutes,then reduce temperature to 325°F(160°C).
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.
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.