One of the most delicious things this week has been a superbly rich, smooth, tangy tart, not too sweet and even better after some time in the fridge. Take your pick. I found it difficult to keep my hands off it, cold or warm. A piece of cake if you have the basic baking skills, easy as pie—sorry!!


  • For the pastry:
  • 175g unsalted butter, softened (one can use salted butter – then omit the salt)
  • 100g icing (confectioner’s) sugar, sifted
  • pinch salt (omit if using salted butter)
  • 1 egg yolk
  • 250g plain flour
  • For the passionfruit filling:
  • 150ml cream
  • 105g caster (superfine) sugar
  • 300g eggs (approx. 6)
  • 165g passionfruit pulp (if using fresh pulp, it is advisable to strain it to remove most of the seeds)
  • Method
    1. To make the pastry, using an electric mixer, cream the butter, icing sugar and salt until light and free of lumps. M
    2. Add the egg, beating until combined.
    3. Mix in the flour on a low speed until just incorporated.
    4. Bring the dough together using your hands. Wrap in plastic wrap, and refrigerate 1-2 hours, until firm.
    5. Once the pastry has rested, remove it from the fridge and well grease a shallow 10-inch (25cm) tart tin with butter.
    6. On a lightly floured surface, roll out the pastry until it is ½ cm (1/6 inch) thick, or large enough to line the base and sides of your tin. The pastry will be firm but crumbles quickly, so you want to roll it out quickly and gently, before it gets too soft and sticky. Make sure to move it around as you are rolling it and dust your surface and the pastry with flour as needed to stop it from sticking.
    7. Roll the pastry up onto a floured rolling pin and unroll into your tart case.
    8. Ease it into the base and corners, then press it into the sides of the case, before trimming off any excess with a knife. Prick gently with fork.
    9. Place the tart shell in the fridge for 20 minutes and preheat the oven to 180 C (350 F).
    10. Once it has rested again, line your tart shell with baking paper and fill with pie weights, dry beans, or rice. Place the tart tin on a flat tray and bake for 20-25 minutes or so, until the base of the pastry looks set and edges are golden. I uncovered mine for the last 5 minutes.
    11. As the pastry is baking, make your filling.
    12. Whisk together the cream, sugar, eggs and passionfruit in a large bowl.
    13. Once the pastry case has been blind baked, remove the baking paper and weights.
    14. Reduce the oven to 160 C (320 F).
    15. Place the pastry tin, still on the flat tray, pour the passionfruit mixture into the pastry case, filling it right up to the top.
    16. Bake for 15 – 20 minutes, until just set in the center.
    17. Allow to cool completely before cutting. Serves 8 – 10