Recipe

Coconut & passionfruit tart

You'll need to make this coconut and passionfruit tart a day ahead as it will need to be refrigerated overnight to be ready for serving. Serve topped wtih extra passionfruit and thick (double) cream.

May 31, 2011 2:00pm
  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

Coconut & passionfruit tart
  • 1 2/3 cup (250g) plain (all-purpose)
  • 1/4 cup (40g) icing sugar (confectioners' sugar)
  • 1/4 teaspoon salt
  • 150 gram (4½ ounces) cold unsalted butter, chopped
  • 1 egg
  • 1 egg yolk
  • 2 eggs
  • 1 cup (220g) caster sugar (superfine sugar)
  • 1/2 cup (125ml) strained passionfruit juice
  • 1 teaspoon grated orange rind
  • 1 1/2 cup (375ml) pouring cream
  • 3 cup (240g) desiccated coconut

Method

Coconut & passionfruit tart
  • 1
    Process flour, icing sugar, a pinch of salt and butter until mixture resembles fine breadcrumbs, add egg and yolk; process until mixture just comes together. Form dough into a disc, wrap in plastic wrap; refrigerate 30 minutes.
  • 2
    Roll out dough on a lightly floured surface until 3mm (1/8-inch) thick and large enough to line a 28cm (11¼-inch) round loose-based tart pan with pastry. Cover; freeze 1 hour.
  • 3
    Preheat oven to 200°C/400°F.
  • 4
    Line pastry case with baking paper; fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake a further 10 minutes or until pastry is golden and dry. Cool. Reduce oven to 180°C/350°F.
  • 5
    Meanwhile, for the filling filling, beat eggs and sugar in a small bowl with an electric mixer until pale and smooth. Beat in juice and rind until just combined, then cream and coconut until just combined.
  • 6
    Spoon filling into pastry case. Bake 35 minutes or until just set and lightly browned. Cool. Refrigerate overnight before serving.

Notes

For strained passionfruit juice, process the pulp of 8 passionfruit for a few seconds to loosen the juice away front he seeds. Push through a fine sieve, pressing down firmly on solids. Discard seeds.

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