Pies & tarts · Original adaptation
Passionfruit Curd Tart Recipe
A crisp sweet pastry shell filled with a bright, gently set passionfruit curd for a practical home version of the semifinal technical.
Inspired by The Great Australian Bake Off, Season 2, Episode 9
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Bake it at home
Passionfruit Curd Tart
- Prep
- 35 min
- Bake
- 32 min
- Total
- 1 hr 7 min
- Makes
- One 23 cm tart, serving 10
Ingredients
- 225 g plain flour
- 40 g icing sugar
- 1/4 teaspoon fine salt
- 115 g unsalted butter, cold and cubed
- 1 large egg yolk
- 2 to 3 tablespoons cold water
- 3 large eggs
- 2 large egg yolks
- 140 g caster sugar
- 150 ml strained passionfruit pulp, reserving 2 tablespoons seeds if desired
- 1 tablespoon lemon juice
- 120 g unsalted butter, cubed
- Pinch of fine salt
Method
Whisk the flour, icing sugar, and salt. Rub in the cold butter until the mixture resembles fine crumbs, then mix in the egg yolk and enough water to bring the dough together.
Flatten the dough into a disc, wrap, and chill for 30 minutes. Roll it to 3 mm thick and line a 23 cm loose-bottomed tart pan. Chill for another 20 minutes.
Heat the oven to 190 C, or 170 C fan. Line the pastry with baking paper and weights, bake for 18 minutes, then remove the weights and bake for 10 to 12 minutes until evenly golden. Cool in the pan.
Whisk the whole eggs, extra yolks, sugar, passionfruit pulp, lemon juice, and salt in a heatproof bowl. Set over barely simmering water and stir continuously until the mixture thickens enough to coat a spoon.
Remove the bowl from the heat and whisk in the butter a few cubes at a time. Stir in the reserved seeds if using, then pour the curd into the cooled shell.
Chill for at least 4 hours, until the filling is set. Remove the tart from the pan and let it stand for 15 minutes before slicing.
Before you start
- This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.
- Do not let the curd bowl touch the simmering water or the eggs may scramble.
- For cleaner slices, wipe the knife after every cut.
From the episode
Classics
This adaptation starts from the episode's classic bakes brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
