Passion Fruit Pie is a traditional Norfolk Island recipe for a pie of passionfruit custard in a flaky pastry case. The full recipe is presented here and I hope you enjoy this classic Norfolk Island version of: Passion Fruit Pie.
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Ingredients:
For the Pastry:
250g self-raising flour
pinch of salt
Milk to mix (about 100ml)
30g unsalted butter, finely diced
For the Filling:
400g granulated sugar
4 large eggs
12 passionfruit
Method:
Pre-heat your oven to 180°C (160°C fan, gas mark 4, or 350°F).
For the pastry, mix the flour and salt together in a bowl. Rub the butter into flour until it looks like crumbs then gradually work in the milk until you have a stiff dough. Wrap the dough in clingfilm (plastic wrap) and chill in the refrigerator for at least 30 minutes.
Roll out the pastry thinly (approximately 5mm) until it's large enough to line a 23cm tart tin. Line the tin with the pastry, gently pressing it in. Allow any excess pastry to overhang, as this will help the pastry case keep its shape. Lightly prick the bottom with a fork. Line the tart case with baking paper and fill with ceramic baking beans. If you don’t have baking beans you can use dried pulses such as lentils, or dried beans or even rice.
Transfer to your pre-heated oven and bake the tart case blind for 15 minutes. Remove the case from the oven, then remove the baking paper and baking beans. Place the case back in the oven and bake for a further 5 minutes, until the pastry is golden brown.
Remove the tart case from the oven and trim the excess. Leave to cool while you make the filling. Reduce the oven to 150°C (130°C fan, gas mark 2, or 300°F.
Beat eggs and sugar together until pale and creamy. Add the passionfruit pulp and mix well.
Pour this filling into the tart case, return to the oven and bake for 45-50 minutes or the filling is set.
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