Serves 6-8
Ingredients
- 2 sheets (350 g) sweet short crust pastry
- 2 eggs
- 250 g cream cheese
- 1/4 cup sugar
- juice and grated rind of 1 medium lemon
- Topping
- 1/2 cup passionfruit pulp
- 50 g butter, melted
- 1/2 cup sugar
- 1 size 7 egg, lightly whisked
Method
Preheat the oven to 200 C.
Line a 26cm tart pan with pastry, bake blind for 15 minutes. Remove from the oven and set aside to cool, reduce the
oven heat to 170 C.
Combine the eggs, cream cheese, sugar lemon jiuce and rind, beat together until smooth and creamy. Pour filling into the prepared pastry base and bake for 12-15 minutes until just set. Remove from the oven and allow to cool.
To make the topping, place passionfruit pulp along with butter and sugar in a small saucepan over a gentle heat, stirring to dissolve sugar. Add the egg to the pan and mix well, cook, stirring until mixture has thickened and has almost reached the boil. Remove from the heat and set aside to cool.
Pour cooled topping over the tarts and then refrigerate for at least 2 hours before serving.
