- 340g sweet pastry
- 12 ripe passion fruit
- 700ml orange juice
- 700g pate sucree
- 80g dark chocolate melted
- 500g caster sugar
- 400ml double cream
- 12 eggs
passionfruit and orange tart
peter Jackson
5th December 2011
passionfruit and orange tart
Roll out pastry, line tart and chill for 30mins
Blind bake for 15-20mins at 180oc.
Remove beans ba...
Ingredients
Method
Roll out pastry, line tart and chill for 30mins
Blind bake for 15-20mins at 180oc.
Remove beans bake for a further 3mins.
Cool and brush case with the melted chocolate.
Reduce the orange juice down to 500ml, cool
Beat together the orange juice, sugar, eggs and cream. Sieve in the juice from the passion fruit
Pour into the tart case and bake at 110oc half fan for 35-40 mins until set with a slight wobble.
Remove and allow to cool at room temperature
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