Passionfruit tart with caramelised rum pineapple from Donna Hay Magazine, Feb/Mar 2016 (#85): Our Ultimate Summer Special (page 92)

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Notes about this recipe

  • debkellie on September 20, 2021

    Had a surfeit of eggs and passionfruit.. this helped reduce that. Pastry was delicious, but a mongrel to work with. I'd also suggest blind baking the case much longer than Donna suggests (or reduce the 3mm thickness she suggests). The filling also took much longer .. I waited till the instant read temp registered 82 degrees C, which was a good hour at 140 degree C. All that said, it was a delicious creamy and tart tart. I had some left over filling which I steamed in a dariole mould for 30 mins at 90 degrees C. That was a delicious cream.. and would make for a good stand alone dessert for folks who don't want the effort of making the pastry & glazed pineapple.

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