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Lemon Passion Tart
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
I love love cooking with citrus fruits; they give off lovely smells and sharp flavours. The addition of passionfruit and chocolate makes this lemon passion tart all the more enticing. based on the brands I used, each slice is about 260 calories.
Preparation Time: 1 hour
Cooking Time: 40 minutes
Makes: 8 servings
170g wholemeal flour
2 tbsp cocoa powder
100g margarine
4 tbsp water
3 lemons
1 orange
2 passionfruit
4 eggs
150ml half fat creme fraiche
35g Truvia sweetener (or 100g caster sugar)
75g white chocolate
Method
Mix the flour and cocoa powder together.
Rub in the margarine to create a breadcrumb like texture.
Add the water to form a dough, then put it in the fridge to chill.
Slice the passionfruit in half, then scoop out the pulp, and sieve out the pips.
Zest one lemon, then juice it along with the two other lemons and orange.
Mix the juice and zest with the passionfruit pulp.
Separate one egg and beat the yolk with the other three eggs.
Beat in the fruit juice mixture, 20g sweetener/ 75g sugar, and creme fraiche.
Heat in a saucepan until the mixture thickens.
Pour the mixture over the white chocolate, and stir until melted.
Pre-heat oven to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.
Take the pastry out of the fridge and roll out into and tart tin.
Blind bake for fifteen minutes.
Lower the oven to 160 ༠C/ 140 ༠C fan/300 ༠F/2 Gas.
Pour the lemon filling into the pastry case.
Whisk the egg white with 15g sweetener/ 25g sugar.
Pipe the meringue mixture over the tart.
Bake for twenty-five minutes.
Categories
#Tarts
#Dessert
#Pudding
#Lemon
#Passionfruit
#Citrus
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