I got these passion fruits from Paddy’s Market in Sydney. These fruits stood out because of the smell. I remember this stall that sell fruits stood next to a lot of fish stalls and when I passed by, I got a whiff of the passion fruit smell among the fishes smell. You know that fish smell is always stronger than most of the stuff in the market. I told myself I got to get these fruits, it is not easy to stand out among the fishes… *laugh*.
Other than eating it fresh, I have been thinking of what to do with it. Passion fruit has such strong and identical smell. When I cut open the fruit, the first smell I get is jackfruit, and then mango, then citrusy, there are too many types of smell. No wonder the Chinese named this fruit “fruit of hundred smell”, it is indeed.
Then I remembered that I saw a lemon tart recipe from David Lebovitz’s site. I made it and I love it. Yes, I am a fan of his recipes. I adapted his recipe and made this passion fruit tart.
When I take a bite, this buttery passion fruit tart shell just shatters and mashes with the citrusy passion fruit custard in my mouth. A wonder.
I also made some pralines to go along with the passion fruit tart. I did try to be a bit artsy but it ended up with me laughing at my passion fruit tart because I try to make the praline stand in the tart but it didn’t go according to how I imagine but I took the photos anyway.
Passion Fruit Tart (makes 8-inch tart)
adapted from David Lebovitz’s recipe
- 150g of flour
- ½ tablespoon of sugar
- 2 tablespoon of water
- 70g of unsalted butter
- A pinch of salt
Passion Fruit filling:
- 4 passion fruit flesh and seeds (about 150g)
- Juice from ½ of a lemon
- 2 eggs
- 2 egg yolks
- 85g of butter
- 50g of sugar
Optional: Praline with Pistachios and Dried Rose Petals:
- ½ cup of sugar
- 1 tablespoon of water
- A few pinches of crushed pistachios
- A few pinches of crushed dried rose petals
- Preheat the oven at 180 °C.
- Combine sugar, water, butter and salt in a small pot. With low heat, cook the mixture until the butter melted and sizzles in the pot. Add in the flour and mix to form the tart dough. The tart dough should feel soft and oily.
- Drop the dough on your pie pan and let it cool down slightly until you can work on the dough with your fingers. Press the dough evenly onto the pie pan. This might takea while and some effort. But it’s well worth it, trust me.
- Bake the tart shell in the oven and this will take about 15-20 minutes to reach golden brown colour.
- Next is to make the passion fruit custard filling. Combine all ingredients in another pot. With low heat, use the whisk to whisk the mixture until it thickens and reach the custardy form. This process takes about 10 minutes. So be patient. You need to whisk it constantly under low heat so that the egg doesn’t coagulate and forms little particles in your custard.
- After that, run the custard through a mesh strainer. Press the custard through the mesh to filter out the seeds and other particles.
- Pour the custard on the tart shell and bake in oven for about 5 minutes. This should set the custard. Take out and let it cool down.
- Optional: Praline: Cook sugar and water for 4 minutes or so until it turn to light brown color. Remove from heat, pour and spread on baking sheet with heatproof spatula. Sprinkle pistachios and rose petals quickly on top before the praline set.