Passionfruit Mascarpone Tart
We did not have the best summer in NZ, so I’m adamant to bring summer vibes to you through this bright and sunny tart. The pastry is one that you simply press into the tin, so it’s super effortless but the results will make everyone smile.
For the passionfruit curd:
Zest of 1 lemon
¼ cup of lemon juice
½ cup passion fruit pulp
200g caster sugar
4 egg yolks
Pinch sea salt
For the pastry:
110g butter, melted and cooled
1⁄4 tsp vanilla extract
grated zest of 1 lemon
pinch of fine sea salt
140g all-purpose flour
30g icing sugar
For the filling:
¼ cup white chocolate buttons, for brushing onto the pastry
6 tbsp tangerine curd
pulp, seeds and juice 2 passion fruit
For the decoration
½ cup strawberries, sliced into segments
2 tbsp apricot jam
Fresh rose petals (optional)
- Make the passionfruit curd. In a saucepan, slowly heat the lemon zest, lemon juice, passionfruit pulp, sugar and butter. Leave to infuse for 30 minutes on a low heat. Meanwhile, whisk together the egg yolks and eggs. Very slowly pour roughly a third of the warm passion fruit mixture into the eggs while whisking continuously (it’s best if someone can assist you with the pouring while you do the whisking!) Next, pour the whisked mixture back into the saucepan, mix until incorporated, then cook the curd slowly until thickened. Place in the fridge to set.
- Make pastry by combining all ingredients in the bowl of an electric mixer. It should just come together as a crumbly dough, take care not to overmix.
- Preheat oven to 180°C on fan bake and place a baking tray in there to heat up.
- Grease a 22cm pie or tart tin very well. Press the pastry into the base and up the sides, as thin as possible. Prick the base with a fork multiple times. Place the tin on the baking tray in the oven and bake for 30 minutes or until completely golden.
- Let it cool completely before attempting to remove the pastry from the tin.
- Make the filling. In a bowl, using a whisk, beat together the mascarpone, cream and 4 tablespoons of the passionfruit curd until completely smooth.
- Melt the white chocolate in the microwave in 10 second increments until liquid, then spread onto the base of the baked pastry shell and leave to set in the fridge for 10 minutes.
- Spoon the mascarpone mixture into the cooled chocolate coated pastry shell.
- Glaze the strawberries by heating up the apricot jam in the microwave for 10 seconds and brushing each segment with warm jam. Leave to cool.
- Decorate with more passionfruit curd, glazed strawberry segments and rose petals if using.
- Serve chilled or at room temperature. Refrigerate in an airtight container for up to 3 days.