Wow! This is unbelievably delicious – the crisp, sweet pastry is the perfect foil for the tangy, zesty freshness of the fruit filling that seems to shout ‘sunshine’! It’s uplifting and quite simply sensational – don’t wait until Summer – we enjoyed it in February the first time but….it will be revisited many times over!
Serves 8 – 10
What you need…
1 x 23cm fluted tart tin, with removable base, liberally buttered
Baking beans (rice or dried pulses will work equally as well)
for the pastry
110g unsalted butter, at room temperature
60g caster sugar
130g plain flour
for the fabulous citrus curd filling
230g caster sugar
Finely grated zest and juice of 3 lemons, separating the juice of ½ lemon
Finely grated zest and juice of 2 limes
4 large, happy eggs plus a further 4 yolks, lightly beaten
200g unsalted butter, chunked and at room temperature
Pulp from 3 passion fruit
1 gelatine sheet (I used Costa fine leaf)
80g full fat cream cheese
50g icing sugar
What to do…
First to the pastry: in your food processor, whizz together the butter and sugar until smooth, pale and fluffy. Tip in the flour and semolina and whizz to combine. Tip out onto your work surface and briefly work into a dough. Grate the dough into your tart tin and then press evenly into the base and up the sides. Pop into the freezer for 1 hour. Walk off and do something else.
Then, heat your oven to 180°c / 350°f / gas 4.
Line the chilled pastry case with foil and fill with baking beans. Bake for 25 minutes then remove the foil and beans and return to the oven for 5 minutes. Remove and set aside.
Meanwhile, let’s turn to the delicious filling. In a large saucepan over a moderate heat, warm the caster sugar, juice from 2½ lemons as well as juice from both limes and also all the zest from both the lemons and limes. Heat until the sugar has dissolved.
Turn the heat down to low and then gradually pour in the beaten eggs, using a balloon whisk the whole time to prevent curdling. Continue to heat and whisk for 10 minutes or until a thick curd has been formed.
Remove from the heat and add the butter, a couple of chunks at a time, whisking them in until they are melted and fully incorporated before adding in the next couple. Once all the butter has been added, stir in the passion fruit – it is this that gives this tart its extra gorgeous dimension.
Whilst you’re adding the butter, soak the gelatine in a bowl of cold water for 5 minutes. Remove the gelatine from the water and squeeze out the excess liquid. Empty the bowl of its water and put the gelatine back in, adding to it 3 tablespoons of the citrus curd mixture. Using your balloon whisk beat the lot together until the gelatine has dissolved. Return this lot to your saucepan of curd and mix well.
In a separate bowl, mix together the cream cheese, juice of ½ lemon and icing sugar (again, a little balloon whisk works well).
Pour the curd into the pastry tart and then use a teaspoon to plop blobs of the cream cheese mixture all over the top. Use a skewer or cocktail stick to swirl the blobs, creating pretty patterns.
Pop the tart into the fridge for at least 3 hours before cutting generous slices of this wonderful citrusy delight – enjoy, enjoy, enjoy!
Make the pastry case up to 1 month ahead and freeze, wrapped in cling film and foil.
Very easy but you need time for the pastry – it’s a good plan to make this ahead of when you need it.