Passionfruit, Dragon Fruit and Mango Tart Recipe
How to make a Passionfruit, Dragon Fruit and Mango Tart
Method
- Make the pastry first. Place flour, butter and icing mixture into a food processor and process until the mixture resembles breadcrumbs. Add the egg yolk and water, and process until it comes together into a ball. Pat the dough into a disc, cover with cling film and rest in the fridge for 30 minutes.
- Preheat oven to 180°C (160°C fan-forced). Dust the pastry disc with flour and roll into a large circle between 2 sheets of baking paper. Gently lift the pastry using a floured rolling pin and line a 25cm, loose-bottomed tart tin.
- Cut of any excess pastry, then prick the base all over with a fork. Transfer to a flat baking sheet. Line with baking paper and fill with baking beans. Transfer the tart tin and baking sheet to the oven and cook for 15 minutes.
- Remove baking beans and baking paper and cook the pastry for a further 10 minutes or until cooked through and lightly coloured. Remove both the tart tin and baking tray from the oven, as it will make it easier to handle. Set aside to cool.
- Lower oven to 140°C (120°C fan-forced). Make the tart filling. Whisk the cream, sugar, eggs and yolks together and strain into a clean mixing bowl.
- Fold in the passionfruit pulp and juice and stir gently, to combine. Gently pour in filling and bake for 50-55 minutes or until it still has a very slight wobble. Allow to cool then refrigerate until firm.
- When ready to serve, top with triangular slices of fresh dragon fruit and mango, to create a mosaic effect (see optional below).
Optional: For a little pop of pink, you can carefully cut out strips of the dragon fruit’s inner skin, discarding the tough outer skin.