Passion Fruit and Coconut Tart

Ingredients

• plain flour200g
• cold butter, cubed120g
• powdered sugar80g
• almond flour30g
• egg yolk1
• cold water20g
• passion fruit purée150g
• whole eggs3
• caster sugar120g
• butter, softened100g
• full-fat coconut milk250g
• heavy cream100g
• caster sugar (for cream)30g
• gelatin sheets3g
• toasted coconut flakes30g
• fresh passion fruit, halved3

Method

1. 1.Combine flour, powdered sugar, and almond flour. Rub in cold butter until sandy. Add egg yolk and cold water; press into a dough. Rest in the fridge 30 min.
2. 2.Roll dough to 3mm and line a 22cm tart ring. Blind bake at 170°C for 18 min, then remove weights and bake 8 min more until golden. Cool completely.
3. 3.Whisk passion fruit purée, eggs, and caster sugar in a saucepan over medium heat. Stir constantly until thickened and the curd coats a spoon, about 8 min.
4. 4.Remove from heat. Blitz in softened butter with a hand blender until glossy and smooth. Pour into the tart shell; refrigerate 2 hours until set.
5. 5.Bloom gelatin in cold water 5 min. Warm coconut milk with sugar until just steaming; dissolve gelatin into it. Cool to 30°C.
6. 6.Semi-whip heavy cream to soft peaks; fold into the cooled coconut base. Pour over the set curd layer in a thin, even veil. Refrigerate 1 hour.
7. 7.Finish with toasted coconut flakes and fresh passion fruit pulp spooned directly over the top just before serving.