• 1 x 22cm sweet shortcrust pastry tart shell, blind-baked

For the filling:

  • 5 eggs
  • 150 g golden caster sugar
  • 150 ml double cream
  • finely grated zest and juice of 2 lemons
  • 2 ripe passionfruit, halved

To decorate:

  • 2 tbsp apricot preserve, sieved, for glazing
  • icing sugar
  • a few berries (optional)


  1. 1

    Preheat the oven to 150ºC, fan 130ºC, gas 2.

  2. 2

    Beat the eggs and sugar in a bowl using an electric hand whisk, until they look pale and fluffy. Stir in the cream, then the juice and zest of the lemons. With a teaspoon, scoop out the pulp from the passionfruit shells and add to the cream. (I like the look of the black seeds so I leave them in, but you can sieve the pulp if you like.) Pour this mixture into a measuring jug.

  3. 3

    Place your blind-baked tart shell on a baking tray in the preheated oven, and pull out the oven shelf a bit. Pour from the measuring jug to fill the tart shell right to the top with the lemon mixture. Slide the shelf carefully back in and close the oven door.

  4. 4

    Bake the tart for 25–30 minutes until the mixture is set but still wobbly. Leave to cool in the tin.

  5. 5

    With a pastry brush glaze the top with the heated apricot glaze, then decorate with fresh berries, if you like, and a dusting of icing sugar.


    Kitchen secret: this tart is delicious with a few fresh raspberries added just before baking.

This recipe is taken from Home Bake by Eric Lanlard (Mitchell Beazley, £20) 

Nutritional Details

Each serving provides
  • Energy 1562kj 373kcal 19%
  • Fat 20.1g 29%
  • Saturates 11.3g 57%
  • Sugars 29.8g 33%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1122kj/268kcal

Each serving provides

39.6g carbohydrate 3.6g fibre 6.6g protein

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