date: 2020-10-05T11:41:15.771Z image: https://img-global.cpcdn.com/recipes/1e63eb27605617bd/751x532cq70/lemon-and-passionfruit-tart-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/1e63eb27605617bd/751x532cq70/lemon-and-passionfruit-tart-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/1e63eb27605617bd/751x532cq70/lemon-and-passionfruit-tart-recipe-main-photo.jpg author: Genevieve Rice ratingvalue: 4.4 reviewcount: 12129 recipeingredient: - " Pastry" - "120 gm unsalted butter cold diced" - "175 gm Plain Flour" - "50 gm Icing Sugar" - "2 egg yolks from medium eggs" - "1 egg yolk beaten to glaze finished pie crusts" - " Filling" - "3 Lemons juice and zest" - "2 Passion fruits pulp only" - "170 gm unsalted butter diced" - "4 large eggs" - "1 large egg yolk" - "220 gm Caster sugar" - " 22cm tart tin or 8 small pie tins" - " Pot of water set to simmer" recipeinstructions: - "Place butter, flour and icing sugar into food processor and combine until you have a crumbly texture. Add in the egg yolks, a little at a time, pulsing after each addition. Once added, pulse the mixture a few more times until the dough comes together." - "Transfer mixture to a floured surface and knead dough together into a ball. Wrap in Plastic wrap and place in the fridge to chill for an hour." - "Remove from fridge and roll out the chilled pastry on a lightly floured surface or between two pieces of baking paper until approx 2- 3mm" - "Butter or grease tart pan and press the dough evenly over the bottom and up the sides of the pan. Prick the base with a fork then place into the fridge again for 30 mins. Preheat oven to 190 degrees." - "Remove pastry tin from the fridge, line with baking paper, fill with baking beans then blind bake for 15-20 minutes (190°C) until golden. Remove baking beans and paper then bake for a further 10 minutes (190°C). Set aside on a wire rack and brush all over with remaining beaten egg yolk. Allow to cool completely." - "To make the Lemon and Passion fruit Filling: Roll the lemons on the bench top with the palm of your hand in order to release more juice. Grate the zest then juice the lemons and add juice and zest to the food processor along with the Passion fruit pulp, butter, sugar, 4 eggs and egg yolk. Combine until mixture is pale and fluffy." - "Place in a heat resistant bowl and set it over a simmering pot of water and cook the mixture, stirring constantly until the mixture is thickened. Approx 10 mins." - "Cover tightly with clingwrap to avoid a skin forming over the mixture and refrigerate for 30-60 minutes." - "Once cooled, pour into cooled pastry tart casing(s). Refrigerate until set approx 4 hours or overnight." - "Serve with whipped cream." categories: - Recipe tags: - lemon - and - passionfruit katakunci: lemon and passionfruit nutrition: 262 calories recipecuisine: American preptime: "PT11M" cooktime: "PT49M" recipeyield: "2" recipecategory: Dinner ---  Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, lemon and passionfruit tart. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious. Lemon and Passionfruit Tart is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. They're nice and they look wonderful. Lemon and Passionfruit Tart is something that I have loved my entire life. The zingy lemons paired with tropical passionfruits gives this tart a refreshing burst of flavours. Find out how to make lemon and passionfruit tart at Tesco Real Food. Add the lemon and passionfruit mixture and stir well. Sieve the mixture into a large jug and carefully pour into the baked pastry case. To begin with this particular recipe, we must prepare a few ingredients. You can have lemon and passionfruit tart using 15 ingredients and 10 steps. Here is how you can achieve it. ##### The ingredients needed to make Lemon and Passionfruit Tart: 1. Get Pastry 1. Make ready 120 gm unsalted butter, cold diced 1. Take 175 gm Plain Flour 1. Take 50 gm Icing Sugar 1. Take 2 egg yolks from medium eggs 1. Get 1 egg yolk beaten to glaze finished pie crust(s) 1. Make ready Filling 1. Take 3 Lemons, juice and zest 1. Take 2 Passion fruits, pulp only 1. Get 170 gm unsalted butter, diced 1. Get 4 large eggs 1. Take 1 large egg yolk 1. Prepare 220 gm Caster sugar 1. Make ready 22cm tart tin or 8 small pie tins 1. Get Pot of water, set to simmer Instructions on how to make Lemon Coconut & Passionfruit AIP Tart in a blender. One of the most requested recipes, has been for the Lemon Tart I made using a recipe from the Australian Gourmet Traveller Perfect Match cookbook. As the weather gets warmer, these light and refreshing paleo lemon passionfruit tarts are all I want to have for dessert. They are no-bake and need to chill in the fridge for a couple of hours, which makes them the most perfect treat on a hot spring or summer day. ##### Instructions to make Lemon and Passionfruit Tart: 1. Place butter, flour and icing sugar into food processor and combine until you have a crumbly texture. Add in the egg yolks, a little at a time, pulsing after each addition. Once added, pulse the mixture a few more times until the dough comes together. 1. Transfer mixture to a floured surface and knead dough together into a ball. Wrap in Plastic wrap and place in the fridge to chill for an hour. 1. Remove from fridge and roll out the chilled pastry on a lightly floured surface or between two pieces of baking paper until approx 2- 3mm 1. Butter or grease tart pan and press the dough evenly over the bottom and up the sides of the pan. Prick the base with a fork then place into the fridge again for 30 mins. Preheat oven to 190 degrees. 1. Remove pastry tin from the fridge, line with baking paper, fill with baking beans then blind bake for 15-20 minutes (190°C) until golden. Remove baking beans and paper then bake for a further 10 minutes (190°C). Set aside on a wire rack and brush all over with remaining beaten egg yolk. Allow to cool completely. 1. To make the Lemon and Passion fruit Filling: Roll the lemons on the bench top with the palm of your hand in order to release more juice. Grate the zest then juice the lemons and add juice and zest to the food processor along with the Passion fruit pulp, butter, sugar, 4 eggs and egg yolk. Combine until mixture is pale and fluffy. 1. Place in a heat resistant bowl and set it over a simmering pot of water and cook the mixture, stirring constantly until the mixture is thickened. Approx 10 mins. 1. Cover tightly with clingwrap to avoid a skin forming over the mixture and refrigerate for 30-60 minutes. 1. Once cooled, pour into cooled pastry tart casing(s). Refrigerate until set approx 4 hours or overnight. 1. Serve with whipped cream. As the weather gets warmer, these light and refreshing paleo lemon passionfruit tarts are all I want to have for dessert. They are no-bake and need to chill in the fridge for a couple of hours, which makes them the most perfect treat on a hot spring or summer day. Their bright and tangy flavors will truly. Place your blind-baked tart shell on a baking tray in the preheated oven, and pull out the oven shelf a bit. I've never been keen on the lemon curd type tart, which I find too rich and sweet, but the addition of the passionfruit gives it a lovely zesty tang, perfect to clean the palate after a rich meal. So that's going to wrap it up with this special food lemon and passionfruit tart recipe. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!