In this tart, I've added coconut and rum to give a sense of the exotic. Simply serve with a scoop of good quality vanilla ice cream.
PASSIONFRUIT TART RECIPE WITH COCONUT
Serves 8
Pastry
• 1 ½ cup flour
• 80g cold butter
• ¼ cup sugar
• 1 egg
Filling
• 3 eggs
• ½ cup sugar
• 1 cup shredded coconut
• ½ cup coconut cream
• ¼ cup rum
• ½ cup passionfruit pulp
• Extra passionfruit for top
• Cream to serve
1. Preheat an oven to 180C.
2. Into a food processor place the flour, butter and sugar. Blitz until it resembles breadcrumbs. Add the egg and blitz to make a dough. On a lightly floured bench, roll the pastry to fit a 23cm tin. Bake the pastry blind for 15 minutes, then remove.
3. To make the filling, combine well the eggs, sugar, coconut, coconut cream, rum and passionfruit pulp in a bowl. Pour into the tart tin and return to the oven for 35 minutes until
just set.
4. Remove and cool. Add whipped cream and drizzle extra passionfruit on top.
