A crumbled biscuit base filled with sweet passionfruit curd that’s gently flavoured with a hint of ginger.
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Ingredients
Tart base
Method
1.Preheat oven to 160°C/325°F.
2.Make tart base. Process ingredients until combined and mixture forms a medium-coarse crumble texture. Press base evenly and firmly into a 24cm loose-based fluted tart tin. Flatten and press tart base, using back of a dessert spoon, to press it evenly up side of tin. Freeze for 20 minutes.
3.Place tart tin on an oven tray; bake base for 20 minutes or until light golden and dry. Carefully remove tray from oven; use back of dessert spoon to gently press the softened mixture back into place up the edge of the tin and press down onto base to pack base down. Refrigerate for 1 hour or until firm.
4.Meanwhile, remove pulp from 5 passionfruit; you need ⅔ cup pulp. Place pulp in a large heatproof bowl with 4 whole eggs and 2 yolks (keep whites for another use; see tip opposite); whisk until combined and smooth. Add sugar, lemon juice and ginger. Place bowl over a large saucepan of simmering water, ensuring base of bowl doesn’t touch the water. Cook, whisking occasionally, over medium heat for 20 minutes or until mixture becomes very thick. Remove from heat. Add butter gradually, whisking until melted. Strain curd through a fine sieve into a large heatproof jug, pressing firmly to yield as much curd as possible; discard seeds.
5.Pour curd into cooled tart shell. Refrigerate for 4 hours or until set.
6.Just before serving, beat cream, icing sugar and vanilla seeds in a clean bowl with an electric mixer until firm peaks form.
7.Transfer tart to a plate. Spoon vanilla cream onto tart; top with pulp from remaining passionfruit and mint sprigs. Serve straightaway.
