Mary Berry's Passion Fruit Tart

Mary Berry – Love to Cook airs on WTTW Saturdays at 4:00 pm.
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In the Mary Berry cooking show Love to Cook, the former Great British Baking Show judge and grande dame of British cookery shows that there's always more to learn by exploring new ideas, including new flavors. That's where this passion fruit tart comes from, although devoted watchers of The Great British Baking Show will recognize that the zingy tropical fruit is popular among the denizens of gray England in desserts. 

Try Berry's bright tart, the perfect treat for a Mother's Day brunch or any old spring gathering. 

Note: Cup and tablespoon measurements are approximations.

Passion Fruit Tart

Think tarte au citron but with passion fruit – completely divine! Gentle cooking ensures that the filling is smooth and creamy, so be careful not to let it bubble.

Ingredients

For the orange pastry:
175g/6oz/1 1/3 cup plain flour, plus extra for dusting
100g/3 1/2oz/7 tablespoons cold butter, diced
30g/1oz/ 1/3 cup powdered sugar 
1 orange, finely grated zest
1 egg

For the filling:
8 passion fruits, halved and pulp removed
4 large eggs
1 large orange, juice only (or 50ml/2fl oz/1/4 cup orange juice)
150ml/5fl oz/2/3 cup double or heavy cream
75g/2 3/4oz/6 tablespoons granulated sugar 
Powdered sugar, for dusting

Directions

1. For the orange pastry: Place the flour, butter, powdered sugar, and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes.

2. Preheat the oven to 400 degrees Fahrenheit.

3. Line the filled tart pan with non-stick baking paper over the dough and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.

4. Remove crust from oven and reduce temperature to 325 degrees Fahrenheit. 

5. For the filling: Sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream, and sugar. Beat well until combined.

6. Transfer the passion fruit custard into a jug, then pour into the crust and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble.

7. Leave to cool to room temperature, dust with a little powdered sugar, and serve with cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill.