Tangy Fruit Curd Tart (Print Version)
# Ingredients:
→ Buttery Base
01 -
226g softened unsalted butter
02 -
100g fine confectioners sugar
03 -
240g plain flour
04 -
Tiny bit of salt
05 -
1 tablespoon grated lemon peel
→ Tangy Fruit Filling
06 -
177ml strained passion fruit liquid (roughly 11 fruits with seeds removed)
07 -
3 large eggs, thoroughly whisked
08 -
150g white sugar
09 -
113g unsalted butter chunks, kept cold
→ Finishing Touches
10 -
Scooped passion fruit
11 -
Thin citrus rounds
12 -
Pretty edible blooms
# Instructions:
01 -
Beat the butter with sugar until fluffy using your mixer. Throw in salt, flour, and lemon peel. Mix slowly just until everything comes together.
02 -
Push the mixture evenly into your 9-inch pan with removable bottom. Smooth it down with a drinking glass. Poke holes with a fork all over. Let it sit in the fridge for 30 minutes.
03 -
Get your oven hot at 350°F (175°C). Pop the base in and bake it for 20-25 minutes until it turns slightly golden. Let it cool a bit.
04 -
Grab a good pot with thick bottom, mix your strained passion fruit juice, sugar, lemon bits, and beaten eggs. Warm it up while stirring non-stop until it gets thick.
05 -
Pour your mixture through a strainer into a heat-safe bowl. Drop in cold butter bits gradually, stirring until they melt in completely.
06 -
Empty the fruity mixture into your partly baked shell. Stick it back in the 350°F (175°C) oven for 15-20 minutes, until the edges set but the middle still wobbles a little.
07 -
Let everything cool down fully. Stick it in the fridge for half an hour to speed things up. Top it with fresh passion fruit, citrus pieces, and pretty flowers if you want.
# Notes:
01 -
You can keep your leftover filling in the fridge for about a week if it's in a sealed container.