Passion Fruit And Lemon Fridge Tart Recipes

Steps:

• Grease a 20 cm (8inch) dish.
• Line it with a layer of biscuits.
• If using fresh grenadilla, put the pulp and seeds in a microwave container. Zap for a couple of minutes in the microwave to break down any enzymes.
• Dissolve the jelly with the boiling water.
• Add the condensed milk and the grenadilla pulp.
• Smooth it on top of the biscuits.
• If you wish, you could add a layer of biscuit crumbs to give a crust.
• Refridgerate for a few hours or overnight.

Steps:

• Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
• While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
• You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.