Passionfruit Orange Tart

This is my disc of winter sunshine on a plate, and it tastes like it too. The uncompromisingly tart flavour of passionfruit shines bright with the nutty curry leaf crust perfectly countering its intense fragrance. And the cranberry topping turns it into an absolute dazzler. I know the flavours sound rather bold here but I wouldn’t have it any other way.

And here’s the deal: if pastry making or rolling scares you in the slightest, or like me, you’re too lazy to do it, this tart is for you. There is pitifully little work to be done to make this tart crust that meets all contemporary culinary strictures. This soft pliable dough is to be pressed into the tin using your fingers and takes the rolling out of question.

What you will need – (for 1 x 9 inch tart)

For crust:

  • Oat flour – 1 1/2 cup 
  • Almond meal – 1/2 cup almond meal
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Light Olive oil – 3 tablespoon (45ml)
  • Brown Sugar – 2 tablespoon
  • Curry Leaf – 8-10, stalks removed
  • Water – 1-2 tablespoon

For filling:

  • Passionfruit pulp – 1 1/2 cup, (about 12-15 passionfruits) 
  • Orange juice – 1/2 cup, (approx 1 whole orange)
  • Zest of 1 whole orange (approx 2 tablespoon)
  • Maple syrup/honey – 60ml (1/4 cup), adjust to taste
  • Coconut Cream – 220 ml (a little over 1 cup)
  • Agar agar powder – 3 teaspoon

For topping:

  • Cranberries – 100g (fresh or frozen)
  • Sugar – 2 tablespoon
  • Lime juice – 1 tablespoon
  • Salt – 1/4 teaspoon
  • Cornstarch – 1.5 teaspoon, dissolved in 1/4 cup water
Method –
  • Preheat oven to 180°C.
  • To make the crust, grind curry leaves to a powder like consistency in a spice grinder. (If using a normal grinder, blitz with sugar to help incorporate evenly). Add oat flour, almond meal, baking powder, salt, brown sugar, curry leaf powder and olive oil to a food processor. Pulse for 5-6 seconds. Now add 1 tablespoon water and pulse again. The mixture will be moist and have a coarse rubble-like texture. Use your hands to bring it together into a malleable soft ball. Add more water if needed.
  • Grease a tart tin with oil, place the dough in the centre. Firmly press into the bottom and up the sides of tart tin. Make sure its evenly spread out and the walls are the same thickness throughout.
  • Bake for 18-20 mins or until the edges are lightly golden.
  • Rest on a cooling rack.
  • Meanwhile, to prepare the filling, add passion fruit pulp into a blender and blitz for no more than 8-10 seconds. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use a spatula to press all the juice out.
  • In a saucepan, add passionfruit juice, orange juice, orange zest and coconut cream to a boil. Reduce heat to low and cook for 6 mins, stirring constantly. Add agar-agar powder, stir until completely dissolved, about 2-3 mins. Now add honey/maple syrup, stir to combine. Taste the filling and adjust sweetness if needed. Turn off the heat and allow mixture to cool slightly.
  • Pour mixture into the tart crust and set in the fridge to set for at least 5 hours.
  • Meanwhile, prepare the cranberry topping by adding cranberries, sugar, lime juice and salt into a pan on medium heat. As the sugar begins to liquify, use a wooden spoon or spatula to lightly squish the berries. After 2 mins, add cornstarch slurry to this, stir and reduce heat to low. Cook for another 2 mins till the mix has thickened to a jammy consistency.
  • Once the tart is set, spoon over the cranberry topping, garnish with toasted coconut (optional) and serve.

Storage notes –

Keeps well in the refrigerator for 3-4 days.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!

Passionfruit Curd

I thought I was going to exhaust the culinary possibilities of passion fruit but turns out I have great capacity for eating greedy, grateful spoonfuls of it; slurping away at the cuppy shells, sucking even the last droplet of juice left; I even licked a few of them if I may embarrassingly add.

The last few went into this gorgeous curd which is wonderful slathered on fresh bread (yes, even the ones with a hint of garlic). It is also exceptional dolloped over crumpets and pancakes or added to oat cups. The addition of brown sugar makes it duller in colour, but it is much more vibrant in flavour. If you want, by all mean, use caster sugar.

If you don’t have a passionfruit Santa in your life or can’t get hold of them, there’s nothing to stop you making this with grapefruit or lemon or orange.

What you will need – (for approx 300-350 ml curd)
  • Passionfruit – 10 + 1
  • Eggs – 2 large
  • Butter – 70 grams (cultured butter preferred)
  • Brown sugar – 60 grams (sub with caster sugar)
  • Cornstarch – 1.5 tablespoon (mix with 30 ml water)
Method –
  1. Add the pulp of 10 of the passionfruit into a processor and blitz for no more than 4-5 seconds, just enough to loosen the seeds. You don’t want to crazily blend them to mush. Strain into a bowl and set aside.
  2. In a bowl, beat the eggs and sugar together.
  3. In a heavy pan, melt the butter over a low flame. When melted, stir in the sugar-egg mixture, the passionfruit juice and cornstarch slurry.
  4. Keep cooking gently; stirring constantly. Don’t be tempted to increase the heat unless you want sweet scrambled eggs. until thickened.
  5. In about 6-8 mins the mixture will thicken into a curd like consistency. When it does, off the heat, whisk in the pulp – seeds and all – of the remaining passionfruit.
  6. Let cool completely, pour into an airtight glass jar and refrigerate.

Storage notes –

Keeps in the fridge for a week.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!