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Orange and Passion Fruit Tart

hotel : Manorhaus in Ruthin : logoRare Recipe from Manorhaus in Ruthin

In its highly praised conservatory restaurant the Manorhaus puts the accent on contemporary taste informed by the traditional values of fresh, local ingredients. With a menu that changes every Friday there is always plenty of variety for regular diners.

Orange and Passion Fruit Tart (serves 8)
 

Recipe : Orange and Passion Fruit Tart : Manorhaus

INGREDIENTS

 
 
 
METHOD

  1. First halve the passion fruit, scoop out the pulp into a saucepan and add the orange juice.
  2. Bring to the boil and boil until reduced by half.
  3. Pass through a sieve into a jug rubbing the mix with the back of a spoon to get all the juice out of the passion fruit seeds.
  4. There should be about 250ml of the mix - set aside to cool.
  5. Roll out the pastry on a floured surface as thinly as possible (about 3mm).
  6. Carefully put the pastry in a 21-22cm flan tin with a removable base (about 2cm deep).
  7. Press the pastry all round and leave about 1cm overhanging.
  8. Prick the base with a fork then line with greaseproof paper and baking beans and leave to rest in a fridge for 20 minutes, meanwhile pre-heat the oven to 200°C / Gas 6.
  9. Stand the flan tin on a baking sheet and bake blind for 15 minutes; remove the paper and beans and return to the oven for another 5 minutes until the base is golden and crisp.
  10. Trim the overhanging pastry and set aside to cool and lower the oven to 150°C / Gas 2.
  11. Meanwhile break up the chocolate and melt in a small heatproof bowl over simmering water.
  12. Allow the chocolate to cool but still runny.
  13. Spread the chocolate evenly all around the pastry base and up the sides and allow to cool and set.
  14. For the filling beat the reduced fruit juice, sugar, cream and eggs together in a bowl until smooth then strain through a sieve into a jug.
  15. Stand the flan tin on a baking sheet on the oven shelf and pull out as far as possible.
  16. Pour in the filling and bake for 30-40 minutes until the top forms a light crust and is lightly set.
  17. Remove from the oven and allow to cool. Chill until ready to serve. Serve with creme fraiche and a spoonful of berry compote.






16 January 2012
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