Photos by Me

This is a great recipe for pudding or tea time.

It is simple and delicious. I like it with some cold cream.

1. Preheat oven to 200^oC.
2. Roll out your pastry nice and thin and fill the tart tin case with it. 
3. Use the handle of a wooden spoon to push the pastry into the dents if you case has them.
4. Then blind bake the pastry with baking paper inside and beans. This should take 15-20 mins or until the pastry is beginning to golden.
5. While the pastry is baking use an electric whisk to mix together the eggs and sugar until they are pale and fluffy. 
6. Stir in the cream, zest and juice. 
7. Take a teaspoon and remove the passionfruit pulp, then sieve the pulp to remove the seeds (you can leave them in, I just don’t like the texture, although it looks pretty) then add to the mix.  Pour into a jug.
8. Turn the oven down to 150^oC.
9. Open the oven and pour the mix into the tart case (obviously you need to remove the baking beans and paper first).
10. Bake the filled tart for a further 25-30 mins until the mixture is set but still has a wobble.
11. Leave to cool in the tin.
12. You can then brush the tart with warm apricot jam or icing sugar as I have above.