Tuesday, 8 April 2014

Dragon fruit, raspberry and passion fruit tart

My favourite pastry recipe with creamy vanilla-cheesecake filling, topped with fresh raspberries, dragon and passion fruit.  Perfect treat for the start of summer season!


For the pastry:

  • 175g plain flour
  • 100g cold, unsalted butter
  • 1tbsp icing sugar
  • 1 egg yolk
For the filling:
  • 150g cream cheese
  • 200ml double cream (1 tub)
  • 3tbsp icing sugar
  • 1tsp vanilla paste or pod
For the topping:
  • 1 dragon fruit
  • 1 giant passion fruit (or 2 regular passion fruit)
  • 125g raspberries
To make the pastry combine all ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  Do not over work.  Wrap in foil and chill in the fridge for about 30 minutes.

Roll out the pastry to about 2mm thick, then press into a 10cm x 30cm tart tin.  Prick with a fork.

Bake in a pre-heated oven at 180C for about 20 minutes until the pastry is golden and baked through.

Take out the oven and leave to cool.

To make the cream whisk double cream and when whipped add cream cheese, icing sugar and vanilla and mix until combined.

Fill the pastry with cream and leave to set in the fridge for about an hour.  Decorate with dragon fruit and raspberries and drizzle passion fruit pulp over.


No comments:

Post a Comment