WE LOVE… PASSIONFRUIT TART pg58 // BANANA BREAD pg59 // COCONUT & CASHEW SCONES pg63
For the kiwifruit vegan slices, see page 62
Freezer-friendly passionfruit tart
SERVES 6
For the pastry
250g (9oz) plain flour, plus extra for dusting
75g (2¾oz) icing sugar, plus extra for dusting
120g (4¼oz) unsalted butter, cut into cubes and chilled
3 free-range egg yolks, beaten
2 tbsp ice-cold water
For the passionfruit cream
5 free-range eggs
100g (3½oz) caster sugar
170ml (6fl oz) ready-made passionfruit purée
70ml (2½fl oz) double cream
1 For the pastry, put the flour and icing sugar into a bowl and mix together. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
Alternatively, pulse the ingredients together in a food processor.
2 Stir in the egg yolks and measured water with a round-bladed knife, then use your hands to bring the mixture together to form a dough.
Alternatively, with the food processor running, gradually pour in the egg yolks and water until a dough forms.
3 Roll the dough out on a lightly floured work surface large enough to line a 24cm (9½in) round tart tin. Lay the pastry over the tin and press it gently into the corners and sides, using a bit of spare dough as it will be a little sticky, then patch up any holes with more spare dough. Freeze for about 15 minutes until firm.
4 Meanwhile, preheat the oven to 180°C/Gas Mark 4. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 20-30 minutes until the sides are pale golden brown.
While the pastry case is baking, beat the eggs with the sugar in a large bowl until well combined,
