Passion Fruit Tart with Pineapple and Lime Sorbet

recipe

Passion Fruit Tart with Pineapple and Lime Sorbet

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Ingredients

225g granulated sugar
225ml water
1 large, ripe pineapple
juice and finely grated zest of 2 limes
For the pastry:
90g unsalted butter
30g caster sugar
pinch of salt
125g plain flour
1 small egg yolk
1 tsp cold water
For the passion fruit filling:
3 medium eggs
150g caster sugar
12 passion fruit, sieved to give 150ml juice

Serves: 4 Preparation: 70 Cook Time: 75 Total Time: 145min

Directions

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For the sorbet, which should be made a day before serving, put the sugar with the water into a medium-sized saucepan. Place on a high heat and bring to the boil, stirring from time to time. Simmer for minutes before skimming off any impurities which may have risen to the surface. Leave to cool.
Slice the top and bottom off the pineapple and remove the skin. Cut into quarters, remove the core and roughly chop the flesh. Put the pineapple, lime juice, grated zest and sugar syrup into a food processor and blend until smooth. Either churn the mixture in an ice-cream maker, or pour into a freeze-proof bowl, cover and freeze for hours, until nearly set.
Whizz the mixture in a food processor, or with an electric whisk for minutes. Return to the freezer and leave for - hours until fully frozen.
For the pastry, an cm/nch loose-bottom flan dish is needed. Preheat oven to //gas mark and cream the butter, sugar and salt together in a food processor. When light and fluffy, add g of the flour. When mixed, add the egg yolk and the remaining flour a tablespoon at a time. Lastly add the water and mix for a further seconds.
Remove the dough from the bowl and place on a floured surface. Knead gently for minutes until the dough comes together, wrap in clingfilm and allow to rest in the fridge for hours before rolling out.
Roll out the pastry into a circle slightly larger than the flan ring/dish, and press down gently into the ring/dish. Line the flan with greaseproof paper and fill with baking beans. Allow to rest in the fridge for minutes, before cooking in the preheated oven for minutes. Remove the greaseproof paper and baking beans and cook for a further minutes. Remove from the oven and cool until required.
For the passion fruit filling, turn the oven down to //gas mark Gently whisk the eggs with the sugar until smooth. Add the passion fruit juice and stir in the double cream. Pour the mixture into the flan case. Cook in the centre of the preheated oven for - minutes or until just set.
Remove the tart from the oven and leave to cool. Remove from the flan dish and cut into portions and heavily dredge each portion with icing sugar. Preheat the grill to a high setting and place the slices of the tart under the grill until the icing sugar melts and caramelises. Remove from the grill and cool before serving with the pineapple and lime sorbet.