Try out this mouth-watering recipe.
75g caster sugar
60g icing sugar
375g plain flour
Sieve the flour and add both the caster and icing sugar. Mix well. Cube the butter and add to the mixture and blend further. Once crumbly, transfer to a bowl and mix the egg into it, taking care not to handle the pastry too much. Roll the pastry ready for a 12 inch fan ring (or smaller heart-shaped moulds), put in Clingfilm and place in the fridge for 30 minutes.
Line the pastry into tins and blind bake for 15 minutes at Gas Mark 4 (180°C). Remove from oven and leave it to cool. Egg-wash the pastry and pop back in the oven for two minutes.
For the mixture
6 passion fruits
375g caster sugar
0.25 litre double cream
0.25 litre passion fruit juice
Beat the eggs and mix with sieved sugar, then add the cream and juice and mix further until smooth and creamy. Cut the passion fruits in half and scoop the fruit into the mixture. (Don’t discard the cases, they can be used later.) Add to the pastry and bake in the oven on Gas Mark 4 (180°C) for 40 minutes.
To test when the tart is cooked, the centre of the mixture needs to be slightly “wobbly”, the outside firm – it will finish cooking after it’s taken out of the oven. Serve with ice cream presented in the passion fruit cases.