https://www.philly.com.au/recipe/passionfruit-and-hazelnut-tart/

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Passionfruit and Hazelnut Tart

Passionfruit and Hazelnut Tart
40 Mins
Prep time
80 Mins
Cooking time
Serves 8

What you need

  • 1 tablespoon plain flour
  • 1/2 cup cornflour
  • 1/4 teaspoon baking powder
  • 1/4 cup hazelnut meal
  • 125g butter, chilled and cubed
  • 1/3 cup caster sugar
  • 1 egg, lightly beaten
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 2/3 cup caster sugar
  • 1 cup cream
  • 3 eggs, lightly beaten
  • grated rind and juice of 1 lemon
  • 1 tablespoon flour
  • 1/3 cup fresh or canned passionfruit pulp (5 large)
  • pure cream, to serve
  • fresh passionfruit pulp, extra, to serve

How to make it

  1. COMBINE the sifted plain flour, cornflour and baking powder, and stir in the ground hazelnuts. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough egg to form a dough. Knead lightly until smooth, shape into a disc, cover with plastic wrap and refrigerate for 30 minutes or until firm.
  2. ROLL the pastry between two sheets of baking paper until large enough to line a 35 x 10cm rectangular springform tin or 25cm springform flan tin. Lift the pastry into tin, gently ease into sides and trim the edges neatly.
  3. REFRIGERATE until firm.
  4. BLIND bake for 8-10 minutes at 200ºC or until just golden. Allow to cool.
  5. BEAT the PHILLY and sugar until smooth. Add the combined cream, eggs, lemon rind and juice. Gently stir in the flour and passionfruit. Pour into prepared shell.
  6. BAKE at 180ºC for 20-30 minutes or until set. Serve warm or cold, with a dollop of pure cream and extra passionfruit.