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Passionfruit Tart With Macadamia Crust

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Serves: 6 - 8

Ingredients:

Pastry Crust

  • 60g ground macadamia nuts
  • 1 1/4 cups flour
  • 2 tablespoons castor sugar
  • 125g Western Star Butter, softened
  • 1, 60g egg yolk

Filling

  • 3/4 cup castor sugar
  • 1 tablespoon Western Star Butter softened
  • 1/2 teaspoon finely grated lemon rind
  • 2, 60g eggs, separated
  • 1 tablespoon lemon juice
  • 2 tablespoons self raising flour
  • *1/2 cup passion fruit pulp (approximately 5 passion fruit)
  • 1/4 cup milk

*Canned passion pulp may be substituted.

Method:

Pastry Crust

Sift flour in a bowl, stir in macadamia nuts and sugar. Make a well in the centre.

Place butter and egg yolk in centre. Work together until creamy using fingertips. Gradually work in flour to form a soft dough.

Press dough evenly into the base and up sides of a 24cm fluted pan with a removable base. Prick base with a fork and refrigerate pastry crust for 30 minutes.

Preheat oven to 180°C.

Line base and sides with baking paper, fill with beans. Bake pastry in pre-heated oven for 12 minutes. Remove paper and beans. Cool.

Filling

Place sugar, butter, lemon rind and egg yolks in a large bowl. Beat until thick and creamy. Stir in lemon juice then fold in flour.

Add passion fruit and milk, mix gently until combined.

Beat egg whites until stiff peaks form. Fold into passion fruit mixture. Pour into pastry crust and bake in preheated oven, 35-40 minutes until golden brown and set. Remove and cool on wire rack. Dust tart with icing sugar.

Serve with whipped cream.