Method
Step 1:
For the pastry, sift the flour and cocoa into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor. Stir through the icing sugar.
Step 2:
Mix the egg yolk with 2 tablespoons of cold water, add to the flour mixture adding just enough to bring the pastry together, wrap in cling film and chill for 30 minutes.
Step 3:
Meanwhile for the filling cream together the sugar and butter until light and fluffy.
Step 4:
Add the egg and beat before adding the plain flour, lemon zest, lemon extract, flesh of 4 passion fruits and the curd cheese. For ripe passion fruits use them when their skins are wrinkly. Cut them in half and use a teaspoon to remove the flesh.
Step 5:
Preheat the oven to 180C (fan 160C, gas mark 4) and place a baking sheet in the oven to heat up.
Step 6:
Divide the pastry into four, and roll out each piece to line 4 x 12cm x 2cm fluted loose bottomed tart tins, leaving a slight overhang of excess pastry on each.
Step 7:
Spread 1 1/2 tablespoons of lemon curd over the bottom of each tart and then top with the passion fruit curd filling and spread out evenly.
Step 8:
Place on the baking sheet and bake for 30 minutes until pale golden, covering with foil if browning too much.
Step 9:
Cool and trim the pastry if necessary with a sharp knife before serving each one with whipped cream or crème fraiche and the remaining passion fruit.
Ingredients
For the pastry
- 130g Allinson's Plain White Flour
- 20g Cocoa powder
- 75g Butter (salted) (at room temperature)
- 1.5 tbsp Silver Spoon Icing sugar
- 2 Egg yolk(s) (free range) (medium)
- 130g Allinson's Plain White Flour
For the filling
- 100g Billington's Unrefined Golden Caster Sugar
- 100g Butter (salted) (softened)
- 1 Egg(s) (free range) (large, beaten)
- 15g Allinson's Plain White Flour
- Lemon zest (from 1 lemon)
- 1 tsp Lemon extract
- 6 Passion fruit(s) (flesh of)
- 150g Curd cheese
- 6 tbsp Lemon curd
- Whipped cream (to serve)
- 100g Billington's Unrefined Golden Caster Sugar
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Ingredients
For the pastry
- 130g Allinson's Plain White Flour
- 20g Cocoa powder
- 75g Butter (salted) (at room temperature)
- 1.5 tbsp Silver Spoon Icing sugar
- 2 Egg yolk(s) (free range) (medium)
- 130g Allinson's Plain White Flour
For the filling
- 100g Billington's Unrefined Golden Caster Sugar
- 100g Butter (salted) (softened)
- 1 Egg(s) (free range) (large, beaten)
- 15g Allinson's Plain White Flour
- Lemon zest (from 1 lemon)
- 1 tsp Lemon extract
- 6 Passion fruit(s) (flesh of)
- 150g Curd cheese
- 6 tbsp Lemon curd
- Whipped cream (to serve)
- 100g Billington's Unrefined Golden Caster Sugar