Lemon and passionfruit tart
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Craig Robertson / Taken from Home Bake by Eric Lanlard (Mitchell Beazley, £20)
Lemon and passionfruit tart
Serve this zesty tart from Eric Lanlard with a selection of berries for a lovely end to a dinner party
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
375Kcal
Fat
22gr
Saturates
10gr
Carbs
38gr
Sugars
26gr
Fibre
1gr
Protein
7gr
Salt
0.4gr
Eric Lanlard
Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes
Eric Lanlard
Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes
Ingredients
- 1 x 22cm sweet shortcrust pastry tart shell, blind-baked
For the filling
- 5 eggs
- 150g golden caster sugar
- 150ml double cream
- finely grated zest and juice of 2 lemons
- 2 ripe passionfruit, halved
To decorate
- 2 tbsp apricot preserve, sieved, for glazing
- 1 tsp icing sugar, for dusting
Step by step
- Preheat the oven to 150ºC, fan 130ºC, gas 2.
- Beat the eggs and sugar in a bowl using an electric hand whisk, until they look pale and fluffy. Stir in the cream, and then the juice and zest of the lemons. With a teaspoon, scoop out the pulp from the passionfruit shells and add to the cream. (I like the look of the black seeds so I leave them in, but you can sift the pulp if you like.) Pour this mixture into a measuring jug.
-
Place your blind-baked tart shell on a baking tray in the preheated oven, and pull out the oven shelf a bit. Pour from the measuring jug to fill the tart shell right to the top with the lemon mixture. Slide the shelf carefully back in, and close the oven door.TipThis tart is delicious with a few fresh raspberries added just before baking.
- Bake the tart for 25–30 minutes until the mixture is set but still wobbly. Leave to cool down in the tin.
- With a pastry brush glaze the top with the heated apricot glaze, and decorate with fresh berries and a dusting of icing sugar.
Chef quote
This recipe is based on the traditional tarte au citron. I've never been keen on the lemon curd type tart, which I find too rich and sweet, but the addition of the passionfruit gives it a lovely zesty tang, perfect to clean the palate after a rich meal.
