Passionfruit tart with orange mascarpone cream

Indulge in this delicious tart complete with crumbly pastry, a creamy passionfruit filling and zesty orange mascarpone cream on top.

Sweet as pie

1H 55M


Orange mascarpone


1.To make pastry, blend or process icing sugar, flour and butter until crumbly. Add egg yolk, extract and water; process until ingredients just come together. Wrap pastry in plastic wrap; refrigerate 30 minutes.
2.Grease a 26cm round loose-based fluted flan pan. Roll pastry between sheets of baking paper until large enough to line pan. Lift pastry into pan, press into base and side; trim excess pastry. Prick base all over with fork. Cover; refrigerate 20 minutes.
3.Preheat oven to 200°C/180°C fan-forced.
4.Place pan on an oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden; cool.
5.Meanwhile, reserve ¼ cup passionfruit pulp. Strain the remaining pulp, reserving 2 tablespoons of seeds. Whisk cream, sugar and eggs together in a medium bowl; stir in strained passionfruit juice and reserved seeds.
6.Reduce oven temperature to 170°C/150°C fan-forced. Pour egg mixture into pastry case. Bake about 35 minutes or until set. Cool; refrigerate 3 hours or overnight.
7.To make orange mascarpone cream: combine ingredients in a small bowl.
8.Serve tart topped with orange mascarpone cream; drizzle with reserved passionfruit pulp.

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