Passionfruit and Lime Tart
An exotic blend of citrus and passionfruit which will transport you to somewhere hot, humid and far, far, away...
For the pastry:
105g Amisa Organic Buckwheat flour
70g Amisa Organic Brown Rice flour
80g Tapioca starch
2 Tbsp Cane sugar or coconut sugar
½ tsp Salt
115g Dairy-free or dairy butter
1-3 Tbsp Cold water
For the tart filling:
4 eggs, lightly beaten
175g caster sugar
300ml double cream
Juice of 4 limes
Pulp of 8-10 large passionfruit
2 tbsp icing sugar, or to taste
- Add all dry ingredients to the food processor (buckwheat flour, brown rice flour, cane sugar and tapioca starch) and pulse to combine.
- Add the cold butter in cubes and pulse/mix until you have a crumble-like texture.
- Add cold water 1 Tbsp at a time. The dough is ready if you can easily form a ball without any crumbles, it is soft to the touch, but does not stick to your fingers and you can easily scrape the dough out of the container without any trace.
- Chill in the fridge for at least 15 minutes.
- Roll the dough by taking 2x lightly floured sheets of baking paper or cling film and rolling the dough out not thinner than 1.25cm in between them.
- Peel off the top cling foil, slip your hands below the bottom cling foil and gently lift the rolled out pie crust off the board. Flip it over and place it gently in the pie dish. Settle the bottom and the sides and peel the cling foil off. Use a knife to cut off the excess dough around the dish.
- Preheat the oven to 180 degrees Celsius.
- Cut a round-shaped parchment paper and place it inside the pie dish. Use rice, beans or pie weights to ensure that the sides and the bottom keeps its place.
- Blind bake it for 15 minutes.
- Remove the paper and weights, and cook for a further 10 minutes or until pale golden. Glaze the inside of the case with a little beaten egg, then bake for a further 5 minutes or until shiny. Remove from the oven and set aside to cool. Reduce the oven to 150°C.
- Beat the eggs, sugar, cream, lime juice and 150g passionfruit pulp (from about 7 passionfruit) in a bowl. Strain through a sieve into a bowl, pressing down to extract as much juice as possible.
- Discard solids. Pour the custard into the pastry case, then bake for 40-45 minutes until set, with just a slight wobble in the centre. Set aside to cool slightly, then place in the fridge to chill completely.
- To serve, combine the remaining passionfruit pulp with a twist of lime and grated lime zest..