Recipe - Passion Fruit Tart

Enough pastry to line a
1011 inch pastry
; case
6 Passion fruits
9 Egg yolks
3 Eggs
275 g Caster sugar
200 g Unsalted butter
150 ml Double cream

DECORATION
Icing sugar
2 Sprigs mint
One half Passion fruit

Make the pastry and line the flan case.

Bring the juice and contents of the passion fruit up to the boil.

Remove from the heat and add the butter, mixing continuously. Whisk the
caster sugar, eggs and egg yolks together until well creamed.

Pour and mix in well the passion fruit to the egg mix. Add the cream.

Pour into the prebaked flan case and bake for 3045 minutes in a low oven.

Leave to cool and refrigerate.

Dust the top with icing sugar. Blast under the grill or with a blow torch
to caramelise the sugar.

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Carlton Food Network http://www.cfn.co.uk/

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