Passion Fruit and Lemon Curd Tart
Passion Fruit and Lemon Curd Tart



  • 320g ready-rolled puff pastry
  • 1 beaten egg
  • 250g mascarpone
  • 150ml double cream
  • 6 tbsp lemon curd
  • 30g chopped pistachios
  • 3 passion fruits, seeds removed
  • Preheat the oven to 200C. Unroll the pastry onto a baking sheet and score a 2cm border around the edge. Brush the border with beaten egg and bake for 15 mins or until golden and crisp. Gently push down the middle and leave to cool completely.
  • Whisk the mascarpone and cream with 3 tbsp of lemon curd, then fold in the rest of the curd and the seeds of 1 passion fruit. Spoon this mixture over the pastry, scatter with the rest of the passion fruit and chopped nuts, and serve.
25 mins
4 serving

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