for 8 pieces

Pastry dough

150 g	white flour
50 g	ground almonds
50 g	sugar
1 pinch	salt
80 g	butter, chilled
6 drop	bitter almond extract
1	fresh egg

Passion fruit curd

6	passion fruit

2 tbsp	Maizena cornflour
150 g	butter
100 g	sugar
2	fresh eggs

Serve

1 dl	full cream

How it's done

Pastry dough

Mix the flour, almonds, sugar and salt in a bowl. Cut the butter into pieces, add with the bitter almond extract, rub together using your hands to form an even, crumbly mixture.

Shape

Roll the dough out into a rectangle (approx. 15 x 40 cm) between two sheets of baking paper.

Place in the tin along with the bottom sheet of baking paper, prick the base firmly with a fork.

Bake

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

Passion fruit curd

Place the pulp of two passion fruit into a measuring cup. Pass the remainder of the passion fruit pulp through a sieve, add the juice (yields approx. 150 ml). Pour the juice into a pan.

Add the cornflour and all the other ingredients up to and including the eggs, whisk together, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to whisk briefly.

Spread the curd over the base of the tart, cover and chill for approx. 30 mins.

Serve

Place the tart on a cake plate, beat the cream until stiff, transfer to a piping bag, cut off the tip, pipe dots on top of the tart.

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