PASSION FRUIT TART

makes one 10-inch x 2-inch tart*
(if you don't have a 10-inch pan, you can use a 9-inch x 2-inch tart pan; you may have a splash of excess filling which you can bake in a ramekin as a baker’s treat…)  

For the crust: (the chocolate crust pictured was a one-off for a special order; this one is more of a  pate sucrée)
4 ounces unsalted butter, cold, cut into ½-inch cubes
¼ cup granulated sugar
1½ cups (7 ounces) all-purpose flour
⅛ teaspoon salt
1 large egg yolk
2 tablespoons heavy cream
 
In a medium bowl, whisk together flour, sugar and salt. Using two knives or your fingers, cut the cold butter cubes into the dry ingredients until mixture resembles coarse crumbs. In a small bowl, whisk together egg yolk and cream. Add the yolk/cream to the butter/dry ingredients, tossing with a fork until you can gather the mixture together and shape it into a disc. Wrap the dough in plastic wrap and refrigerate for a minimum of 30 minutes before rolling out. Roll the dough out between two sheets of parchment circle to an ⅛-inch thickness, about 13-inches in diameter. Place your tart pan fitted with the removable bottom within reach. Remove the top sheet of parchment paper and very lightly dust the dough and your rolling pin with flour. Roll the dough over your rolling pin, place the rolling pin at the far edge of the tart pan and carefully unroll the pin, draping the dough in the pan. Dust your fingers with flour and gently press the dough against the sides and along the bottom of the tart pan. Use your fingers to fold about ½ inch of overhang back over itself to allow for shrinkage while the tart bakes. Then run your rolling pin over the edge of the tart pan to trim the excess dough. Place the tart pan in the freezer for 30 minutes.
Preheat the oven to 400 degrees F. Place the frozen tart shell on a parchment lined baking sheet, line the shell with parchment paper and fill with pie weights or beans. Bake for 10 minutes then reduce the heat to 375 degrees F and bake an additional 15 to 20 minutes or until set. Carefully remove the parchment and pie weights, prick the shell lightly with a fork (to prevent puffing up) and continue baking 10 to 15 minutes more until the shell is lightly golden and no longer raw on the bottom. Set aside on a cooling rack while you prepare the filling.
 
For the filling:
½ cup fresh passion fruit puree, unsweetened* (strain to remove the seeds but save them for garnish)  
¼ cup strained lemon juice
¼ cup strained lime juice
2 tablespoons strained fresh orange juice
4 eggs
½ cup sugar
½ cup heavy cream
 
Preheat the oven to 350 degrees F. In a medium bowl, combine passion fruit puree, lemon, lime and orange juices. In a large bowl, whisk together the eggs, sugar and cream. Gradually whisk the puree/juices into the eggs/sugar/cream, taking care not to whisk too many air bubbles in the mixture. Strain the tart filling through a fine mesh strainer set over a large mixing bowl, preferably with a spout. Place the cooled tart shell (still on the parchment lined baking sheet) on the middle rack of the oven. Pull the rack out slightly and pour the filling into the tart shell. Carefully slide the rack back in. Bake the tart for 20 minutes; I start to check it at 15 minutes. The tart will continue to firm up as it cools; you want the edges to be firm but the center to have a very slight wiggle. Every oven is different so keep an eye on things. (You may need an additional 5 minutes or so depending on the oven.) Transfer the baking sheet to a cooling rack. Cool completely then refrigerate. Garnish with freshly whipped cream and a drizzle of reserved passion fruit pulp and seeds. Cover and refrigerate any leftovers.
 
 *My supermarket sells unsweetened passion fruit puree; you can also find it frozen. Just avoid the sweetened juices which are full of additional sugar.