Passion fruit and orange tart with vanilla mascarpone recipe

Ingredients

• 6 ripe passion fruit, halved
• 350 ml fresh orange juice
• 350 g ready-made shortcrust pastry
• 40 g dark chocolate
• 250 g caster sugar
• 200 ml double cream
• 6 eggs

Method

1. Heat the oven to 200°C (gas 6). Put the passion-fruit pulp and orange juice in a saucepan and simmer until the liquid has reduced by half. Strain it into a bowl and leave it to cool.
2. Roll the pastry to about 3mm thick and use it to line a 22cm loose-bottomed flan tin, leaving the edge overhanging. Prick the base, line it with baking paper and baking beans, and refrigerate for 20 minutes.
3. Put the tin on a baking sheet and bake the pastry case for 15 minutes. Remove the paper and beans and bake for another 5 minutes. Trim the edge and leave the case to cool.
4. Melt the dark chocolate in a heatproof bowl over gently simmering water, keeping the bowl clear of the water. Cool it slightly, spread it over the inside of the pastry case and allow it to set.
5. Whisk the cooled fruit reduction with the caster sugar, double cream and eggs, then strain the filling.
6. Return the pastry case to the baking sheet, fill it with the passion-fruit mixture and bake for 30–40 minutes, until just set. Cool, then refrigerate before serving.