Photograph: Craig Robertson
- 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
- 2 tbsp apricot preserve, sieved, for glazing
- icing sugar
- a few berries (optional)
Preheat the oven to 150ºC, fan 130ºC, gas 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.
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.
Bake the tart for 25–30 minutes until the mixture is set but still wobbly. Leave to cool in the tin.
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)