a passionfruit tart
31 Oct 2011
I've always loved the taste of passionfruit. Passionfruit are quite expensive at the moment but when they're on special at the fruit market I buy up big and freeze the pulp. I've been making passionfruit tarts for many years and I've always used the same recipe. A year or two ago the recipe suddenly stopped working for me. The pastry shell would split and half the filling would leak out creating a big mess or else the filling would turn out really frothy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtGrZNgqrxVWpsxTRB3QEVUExoJrTETdteJGeyOmiDUk9sEQ9PwNo4LZG6MggQG-GDmHprPm4L8lsSURQgAfkPCKMHGNWm_HZX-2j-WFxk926tXSz5hBRBqm0owpUTbi6NHWo5A/s1600/pt-1.JPG)
I'm kind of known for my paper thin pastry but after way too many disasters, I decided to adapt the recipe slightly and made my pastry a teensy bit thicker than usual. This Matt Moran recipe from Gourmet Traveller is very close to the one I used. In addition to the passionfruit juice, I used some blood orange juice to maintain the vibrant colour of the filling.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjmsFp7nYaHxg48fKrRBNFXjnUV2RR_qIwoalVA0IhIA2Bp5pRMSddhhoMiGSRWMZ0kDyIgLH7xCYbusdkY01Hz1Xt3dSdoxw8OPQPuqwI3FPRHRpgAZqdjvMuqhxtoUjqZ3Z-w/s1600/pt-2.JPG)
Eureka! The tart came out perfectly. I took the tart into work and when it was discovered by the throng, I could hear squeals coming from the office. They do like this tart.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVMgPhLYD64IKW2C86tjYoCOFV7UCJRSZ-6GSkxxnGTlkpobjMuniEwyOqFZ70xWkh66zTjMhJNLdG9X8kECr30kDx0GRo_-RvkBpjWvwatNtIo5guPb_pKKxWmcvwR0cGNnhZA/s1600/pt-3.JPG)
I took my slice home and decided to pretty it up a bit with some passionfruit syrup and slices of just ripe mango. I probably like mango even more than I like passionfruit. Yum!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnIjCH-9fydOfU0c2QZAsaIL2dweKTLf_QJiCCr6rBGPfYANYn7SEKc9XMUM9JZ8ZLmfjHStGhJ7kiMDf5Dn_z3p9o1dTPtgxqN0US7o5FQdDWyRYlQNwWNALRYDi2qZ4JyiePQ/s1015/pt-5.JPG)
I've gone a bit pastry crazy the past few weeks. I've got one tart post in the wings and another one or two in the pipeline, so stay tuned.
I hope you all had lovely weekends. See you all again on Wednesday,
Jillian
I'm kind of known for my paper thin pastry but after way too many disasters, I decided to adapt the recipe slightly and made my pastry a teensy bit thicker than usual. This Matt Moran recipe from Gourmet Traveller is very close to the one I used. In addition to the passionfruit juice, I used some blood orange juice to maintain the vibrant colour of the filling.
Eureka! The tart came out perfectly. I took the tart into work and when it was discovered by the throng, I could hear squeals coming from the office. They do like this tart.
I took my slice home and decided to pretty it up a bit with some passionfruit syrup and slices of just ripe mango. I probably like mango even more than I like passionfruit. Yum!
I've gone a bit pastry crazy the past few weeks. I've got one tart post in the wings and another one or two in the pipeline, so stay tuned.
I hope you all had lovely weekends. See you all again on Wednesday,
Jillian