Lemon Curd, Mascarpone & Passion Fruit Tart
That moment when you need a little sunshine on a plate, this is it. Imagine sinking your teeth into this zesty Lemon Curd, Mascarpone & Passion Fruit Tart; it’s a creamy, tropical dream. Those little pistachio jewels aren't just for crunch; they sneak in some lovely healthy fats. You absolutely must try this vibrant treat.
Ingredients
puff pastry320 g
egg1 whole
double cream150 ml
lemon curd6 tbsp
passion fruits3 wholeseeds removed
pistachios30 gchopped
- Mmascarpone cheese250 g
Instructions
Chef's Tips
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.
Prepare the Pastry
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 Base
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.
Make the Cream Filling
In a mixing bowl, whisk together the mascarpone and double cream until the mixture is thick and holds soft peaks. Gently fold in 3 tablespoons of lemon curd. Then, gently fold in the remaining 3 tablespoons of lemon curd and the seeds from 1 passion fruit.
Assemble and Serve
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.
