This is perfect for summer. It is light, fresh and tastes amazing on a hot day. It can be made into smaller tarts or even one large tart, perfect for dinner or lunch parties. If you are feeling adventurous, you can even add mango puree into the custard filling to create even more flavour (even though it is great without it!).
Preparation Time: 40 minutes
Cooking Time: 20-30 minutes
Makes: 4x 12cm tarts, 8x 6cm tarts or 1 large tart
Ingredients Pastry 100g vegan butter (I use Nuttelex)
200g plain flour
40g icing sugar
Prepare crust by combining flour and sugar. Add in butter and massage with hands until it forms a soft crumb.
Bring together into a soft round ball (if it is too crumbly, add more butter). Cover and place in fridge to rest for 20 minutes.
While waiting, start to prepare the custard filling. Strain the passionfruit and dispose of seeds. Set juice aside.
Follow instructions on custard powder packaging. I use Foster Clarks, which requires milk and sugar. Or you can make your own custard from scratch.
Once completed add in lemon rind and passionfruit juice and continue to whisk until thick and creamy. Set aside and allow to cool.
Preheat oven to 180C
After the dough has finished resting, divide pastry into four (or 8 if you are making smaller tarts) equal sections and roll out the pastry into thin layers.
Place rolled out dough onto tart tins, making sure to press tightly into the corners. Prick the base with a fork to avoid the base from bubbling. Add pastry weights, if desired (I just use rice), to prevent base from rising and bake for 20-30minutes until firm and crispy.
Take tarts out of the tins and fill with now cooled passionfruit custard. Place on tray and refrigerate for an hour to allow the custard to harden.