Adina Yaakov
Be warned – this is the kind of dessert that never leaves leftovers. This passion fruit tart is similar to lemon meringue pie, but even better. It has the same silky, citrusy profile, with passion fruit adding a deeper tropical flavor and beautiful golden color. To make this dessert for Passover, simply bake the curd in a premade Kosher for Passover crust. Toppings can include whipped cream, fresh fruit, toasted coconut, or even meringue. And don’t discard the egg whites, use them to make meringues, macaroons, or even a healthy omelet.
Ingredients
Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ cup (1 stick) unsalted margarine, chilled and cut into small pieces
- ¼ cup ice water
Filling
- 6 egg yolks
- 1 whole egg
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup frozen seedless passion fruit
- 1 stick margarine (melted after straining)
Crust Instructions
- Preheat oven to 300 degrees Fahrenheit.
- In a food processor, combine flour, salt, and sugar.
- Add chilled margarine pieces and pulse until mixture resembles coarse crumbs.
- Add ice water and pulse just until dough comes together.
- Roll dough between two sheets of parchment paper.
- Transfer to a pie dish (Pyrex or similar), press into place, and trim edges.
- Prick the bottom with a fork.
- Bake at 300 degrees Fahrenheit for 30 minutes, until lightly golden.
Filling Instructions
- In a saucepan over low heat, combine egg yolks, whole egg, sugar, vanilla, and passion fruit.
- Cook on low, stirring constantly, until thick like pudding.
- Remove from heat and strain through a fine sieve.
- Stir in melted margarine until fully incorporated.
- Increase oven temperature to 350 degrees Fahrenheit.
- Pour filling into the pre-baked crust.
- Bake for 45 minutes, or until the center is set and no longer jiggly.
- Top with whipped cream and/or fruit.