A Cornish girl's food adventures

Orange and passionfruit tart

We all need a little extra sunshine at this time of year. I think that might be why nature made it that oranges only take on their beautiful colour once the weather turns cooler… This is a lovely dessert, a rich, buttery, chocolate crust topped with a sweet creamy fragrant filling and finished off with tangy passionfruit. Scrumptious.
The crust for this tart is a little unusual because it’s not a traditional pastry dough that can be rolled out but it is incredibly delicious. It’s very rich, crumbly and buttery, almost like shortbread, and totally worth getting a few messy fingers for. I made this particular tart with blood oranges because I love to use them when they’re in season but you can use any type of orange you like. You’ll need the lemon juice to add a little extra acidity to create the chemical (magic) reaction which thickens the filling.

can be prepared as 1 full size or 4 individual tarts
180g softened butter
40g icing sugar
30g cocoa powder
180g flour
400g condensed milk (1 tin)
170g creme fraiche
120ml of citrus juice (about 2 oranges and 1 lemon)
zest of 2 oranges
2-3 very ripe passionfruit
2 tbsp icing sugar (or to taste)

Start by making the rich chocolate pastry case. Beat together the softened butter and icing sugar before sifting in the cocoa powder and flour. Mix together to leave you with a very soft dough, it’s okay if it’s a little sticky. Thoroughly grease your tart tin/tins and use the back of a spoon to spread the pastry dough evenly into it. Cover the surface with baking parchment and chill the dough for 15 minutes. Pre-heat your oven to 180°c. Pile some baking beans onto the parchment and blind bake the case for 20 minutes. Uncover the pastry and bake for a further 10 minutes.

Once the case is baked you can make the filling mixture, you don’t really need to wait for the case to cool. Whisk together the condensed milk and the creme fraiche in a large mixing bowl, making sure that they are really well blended. Add the orange zest and the juices and whisk again until the mixture thickens slightly. Pour the filling mixture into the pastry case, give it a little shake to level it off and bake for 10 minutes.
Let the tarts cool on a wire rack. Remove the seeds from the passion fruit and mix them with the icing sugar, use as much or as little to suit your own taste. Spoon this over the top of the orange filling, spreading it out in a thin layer. Pop the tarts in the fridge to chill completely before serving.

I’ve added this to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com


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