Suzanne Ress’s passion fruit tart

Serves 10 Desserts and puddings

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Method

The Monday Morning Cooking Club sisterhood formed in 2006, intent on collating recipes and stories from the home kitchens of Sydney's Jewish community. Here, we share the member's recipes.

Place the flour, sugar and a pinch of salt in a food processor and pulse to mix. Add the butter and pulse again until it resembles coarse breadcrumbs. Add the egg and 1tbsp iced water and process just until a ball of dough starts to form around the blade. Carefully remove the dough, wrap tightly in cling film and chill for 20 minutes.

On a floured work surface, roll the dough out until it is just larger than the tin. Lift the pastry up using the rolling pin and place on top of the tin. Press the pastry gently into the corners and then carefully up the sides. Trim off any excess pastry. Press a piece of tinfoil (or baking paper) into the tin, covering the base and sides, and freeze for 20 minutes.

Preheat the oven to 180C/ 160C F/Gas 4. Remove the pastry from the freezer and add pastry weights (you can use dried beans or rice if you don’t have weights) on top of the tinfoil, pressing the weights into the corners. Bake
for 20 minutes, remove the foil and the weights, and then bake for around 15 minutes, until golden. Remove from the oven and reduce the temperature to 150C/130C F/Gas 2.

To make the filling, in a large bowl, combine the egg yolks, sugar, lemon zest and passion fruit pulp and whisk until smooth. Add the cream and whisk gently till smooth, trying not to add air bubbles. Pour into a jug.

Place the tart tin and pastry back in the oven and pour the custard carefully onto the base without going above the top of the tin. Bake for 40 minutes, or until the filling has just set. It should be a little wobbly as it will continue to set as it cools. Remove from the oven and allow to cool.

Serve at room temperature with whipped cream and extra passion fruit pulp.

Note: You can choose to leave or remove the passion fruit seeds. To remove, blitz the pulp in a food processor and then strain through a sieve, discarding the seeds. If you leave the seeds in, they may sink to the bottom.

This recipe was taken from the June/July 2020 issue of Food and Travel.

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