Citrus tart dough:
210 g unsalted butter
260 g plain flour
2 egg yolks
40 g icing sugar
Filling:
550mL pure cream
10 whole eggs
1 egg yolk
250 g caster sugar
75mL passionfruit pulp
150mL lemon juice
Berry compote:
500 g mixed berries
1/2 cup caster sugar
1 cinnamon quill
1 whole lemon, zested
Citrus tart dough:
Preheat the oven to 160 C.
Grate the butter into a medium-sized bowl.
Sift in the flour and icing sugar over the top of the butter, rubbing together until combined.
Add the egg yolks to the dough once it reaches a crumbly consistency.
Knead the dough until combined and smooth.
On a floured surface, roll out the dough 3 mm thick.
Place the dough in a greased 28 cm flan dish. Press down the sides of the dough, and with a fork poke holes evenly in the dough.
Place in the fridge the chill for 20 minutes.
Once firm, blind bake in the preheated oven for 15 minutes or until slightly golden brown.
Filling:
In a medium-sized bowl, whisk together the cream, eggs and sugar until combined.
Slowly add the lemon juice and passionfruit pulp, stirring until combined and smooth.
Place the bowl over a pot of boiling water, stirring occasionally until the mixture thickens into a custard-like consistency.
Pour the filling into the base until full.
Turn off the oven and leave the tart to set for a further 10 minutes.
Take out and refrigerate until ready to eat.
Berry compote:
Place the mixed berries into a saucepan on medium heat, add lemon zest, cinnamon quill and sugar.
Cook for 25 minutes or until berries are soft and cool.
To serve:
Brûlée the top of tart with caster sugar and a blow torch cut into serves.
Place berry compote on plate.
Serve with ice cream or Chantilly cream,
Recipe provided by Relish on Addison
