Passionfruit Tart

Name: Passionfruit Tart
Yield: Serves eight
Cuisine: Australian
Ingredients: 350 g castor sugar; 9 x 55 g eggs; plain flour for rolling; 500 g Sweet Shortcrust Pastry; 300 ml double cream (45% butterfat); 350 ml passionfruit juice, strained; a little egg wash for glazing; icing sugar for serving

Preparation info

Serves
eight

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This tart should be to Australians what lemon tart is to the Poms. If one fruit stands out in my mind as Australian it would have to be the passionfruit. Its intensity sets it apart from other fruits, and it is an ideal partner for cream and eggs. We have cooked the Roux brothers’ luscious lemon tart for many years at Rockpool, and this tart draws its inspiration from that.

Chris Manfield runs the Paramount Restaurant in Sydney with Margie Harris, a