It’s Tart

White Chocolate, Lemon and Passion Fruit Tart


For the Cocoa Crust

  • 270g plain flour
  • 4 tbsp cocoa powder
  • 125g butter, at room temperature
  • 2 tbsp caster sugar
  • 1 egg, beaten
  • 3 tbsp milk

For the White Chocolate and Passion Fruit filling

  • 2 passion fruits, halved
  • 3 eggs
  • 1 egg yolk
  • zest of 1 lemon
  • juice of 3 lemons
  • juice of 1 orange
  • 150ml double cream
  • 75g caster sugar
  • 75g white chocolate

2015-10-10 15.22.41


  1. To make the pastry, mix the flour, cocoa powder, butter, sugar and egg together to combine. if the mixture looks too dry, add a little milk. run the mixture out on to a floured surface and gently bring together into a dough. Wrap well in cling film and chill in the fridge for 30 minutes
  2. Remove the dough from the fridge and roll it out on a floured surface to the thickness of a pound coin. Butter and flour a 26cm pie tin and set on a baking tray. Line the tin with the pastry, pressing it right into the corners of the tine and bringing it up over the sides, leaving an overhang. Rest the pastry in the fridge for another 30 minutes. Preheat the oven to 180 degrees C
  3. Line the pastry with baking paper and fill it with baking beans. Place in the oven and blind bake for 18 minutes. Remove the tray from the oven, remove the beans and the paper and then return to the oven to bake for a further 5 minutes. Take the pastry out of the oven and leave to cool. Trim the edges with a sharp knife. Turn the oven down to 160 degrees C
  4. While tha pastry is cooling, make the filling. Scoop out the seeds of the passion fruit and press them through a sieve, keeping the juice and the seeds separate. Whisk the eggs, egg yolk and lemon zest together. Add the lemon juice, the orange juice and the strained passion fruit juice. Mix well and set aside. Heat the cream slowly and bring to the boil. Whisk in the sugar until dissolved. Remove the cream from the heat and add the white chocolate pieces. Whisk until fully melted and combined then leave to one side to cool slightly before mixing it into the juice and egg mixture
  5. Pour the filling into the pastry base and back for 25 minutes until the filling is just set – it should wobble slightly. Leave to cool completely before removing it from the tin
  6. To serve, spoon the passion fruit over the tart and/or drizzle with white chocolate

2015-10-10 18.04.52

2015-10-10 18.09.10


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