Poh’s Orange and Passionfruit Curd Tart

Recently, I obtained some gorgeous fresh passionfruit, and my first thought of what to make with them was Poh Ling Yeow’s recipe for Orange and Passionfruit Curd Tart in the Harris Scarfe newsletter.

This gorgeous tart has a macadamia crust and is filled with orange and passionfruit curd:

To make this gorgeous tart, you will need:

Tart shell

1/2 cup ground macadamia nuts

130g plain flour

90g sugar

100g butter, softened and cut into 2cm cubes

1 egg

Curd

1 cup sugar

150g butter

4 eggs

1/3 cup passionfruit pulp

Grated zest of an orange

1/3 cup orange juice

 

For the tart shell:

Put the ground macadamias, flour, sugar and butter into a food processor and pulse until the mixture has a sandy texture.  Add the egg and pulse until the pastry starts to form a ball.

Remove the dough from the food processor, form it into a disk, wrap it in cling film and chill for 30 minutes.

In between two sheets of baking paper, roll out the dough to a thickness of 3mm.  Grease a 9” tart pan with a removable base, and fit the dough to snugly line the tart pan.  Roll your rolling pin over the top edges of the pan to remove any overhanging dough.  Put the pan into the fridge for 30 minutes to chill.

Preheat your oven to 170 degrees Celsius.  Line the tart shell with Alf oil sprayed with cooking spray, oiled side down, and fill with baking weights or rice.  Bake the tart shell for 20 minutes, then remove the foil and weights and bake the tart shell for another 5-10 minutes until the tart shell is golden brown.  Allow the tart shell to cool completely on a wire rack.

In the meantime, make the curd. Put all of the curd ingredients into a large microwavable bowl and whisk to combine. Microwave the curd for 2 x 2 minute periods, whisking in between, then microwave for 1 minute periods until the curd thickens. Press cling film onto the surface of the curd, and allow it to chill completely before using.

Just before serving, fill the tart shell with the curd. Slice and serve with ice cream or whipped cream.