Ingredients

FOR THE PASTRY
260g butter
130g sugar
zest of 1 lemon
325g flour
65g cornflour
½ teaspoon salt
FOR THE CURD
6 eggs
240g sugar
300g passionfruit purée
1 teaspoon salt
3 sheets gelatine
510g butter, diced
FOR THE LEMON GEL
110g sugar
¾ tablespoon agar agar
220ml fresh lemon juice
FOR THE CITRUS MERINGUE
½ vanilla bean
110g icing sugar
zest of 1 lemon
zest of 1 orange
zest of 1 lime
4 egg whites
110g caster sugar
BERRY GARNISH
250g strawberries
150g blueberries
150g raspberries
View all recipes

Instructions

1.FOR THE PASTRY
2.Heat the oven to 150°C and grease a 22cm, deep tart tin.
3.Cream the butter and sugar with the lemon zest then add the flour, cornflour and salt.
4.Mix until combined but do not over work.
5.Roll into a block, wrap in plastic wrap and chill.
6.Once the pastry is cold and you are ready to roll, lightly dust the bench with flour, roll out the pastry to ½cm thickness and place into the tart tin.
7.Line the pastry case with a crumpled sheet of baking paper and fill with baking beads.
8.Blind bake for 20 minutes, then remove the paper and beads and bake for a further 7-10 minutes.
9.Remove from the oven and allow to cool.
10.FOR THE PASSIONFRUIT CURD
11.Mix together the eggs, sugar, purée and salt in a large bowl.
12.Place over a pan of simmering water and continue to stir over the heat until it starts to set (approximately 1 hour).
13.Add the gelatine and whisk in the diced butter.
14.Pass through a fine sieve, then pour into the pastry case and put into the fridge to set.
15.FOR THE LEMON GEL
16.Combine the sugar and 110ml water in a saucepan along with the agar agar and bring to a boil.
17.Whisk for 5 minutes to hydrate the agar agar.
18.Warm the lemon juice in a microwave for 30 seconds (but do not boil) then whisk into the sugar syrup and allow to set in a container in the fridge (approximately 30-45 minutes).
19.Once the syrup has set, put into a blender and blend until smooth.
20.Transfer to a small piping bag until you are ready to serve.
21.FOR THE MERINGUE
22.Scrape the seeds from the vanilla bean, then rub the icing sugar between your fingers with the vanilla seeds and zests.
23.Whip the egg whites and caster sugar to medium peaks then fold in the icing sugar mix.
24.Spread the meringue mix onto a baking sheet lined with baking paper, to a thickness of approximately ½cm.
25.Dry in the oven overnight at 70°C.
26.TO ASSEMBLE
27.When you have all your components and you are ready to serve, dress the top of your tart with the berries and pipe the lemon gel in between the berries.
28.Break off shards of the meringue and scatter over to complete the tart.

Recipes and food styling Gareth Stewart/ Photography Tony Nyberg

Leave a Reply

Your email address will not be published.

X