Indulge in this vibrant lemon curd, mascarpone, and passion fruit tart, a delightful symphony of sweet and tangy flavours! Each bite bursts with tropical zest, making it the perfect dessert to brighten any occasion. The pistachios provide healthy fats and antioxidants.
sheet
beaten
seeds removed
chopped
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Unroll the puff pastry onto a baking tray lined with baking paper. Using a sharp knife, score a 2cm border around the edge of the pastry. Brush the scored border with the beaten egg.
Bake the pastry for 20 minutes, or until it is golden brown and crisp. Once baked, gently press down the middle of the pastry with the back of a spoon to create a well. Allow the pastry to cool completely before proceeding.
In a mixing bowl, whisk together the mascarpone, double cream, and 3 tablespoons of lemon curd until the mixture is soft and spoonable. Gently fold in the remaining 3 tablespoons of lemon curd and the seeds from 1 passion fruit.
Spoon the prepared cream mixture into the centre of the cooled pastry base. Evenly scatter the seeds from the remaining 2 passion fruits and the chopped pistachios over the cream mixture.
For an extra touch of elegance, lightly toast the pistachios before chopping them to enhance their nutty flavour.
Ensure the pastry base is completely cool before adding the cream mixture; otherwise, the cream may melt and make the tart soggy.
If you prefer a less sweet tart, you can reduce the amount of lemon curd mixed into the cream, or use a sharper, less sweet lemon curd.