Passion Fruit Tart

Step 1

In a bowl, mix together the ingredients to form a uniform dough

Use this dough to line an 18cm diameter cake pan with a removable bottom and sides

Place parchment paper on top of the dough and add 2 cups of cooked kidney beans - this will prevent the dough from rising

Bake for 20 minutes in a medium oven

Remove the parchment paper and let it cool

In a saucepan, combine the filling ingredients except for the heavy cream, egg yolk, and vanilla extract

Bring to a simmer, stirring constantly

Remove from heat and stir in the egg yolk and vanilla extract

Step 2

Simmer over low heat for 5 minutes, stirring occasionally

Transfer to a bowl, cover with plastic wrap, and let it cool

Remove the plastic wrap, add the heavy cream, and mix until combined

Pour this mixture over the crust and refrigerate for 40 minutes

Unmold the tart

Beat the whipped cream in a stand mixer until stiff peaks form

Add powdered sugar and cardamom to taste

Cover the filling with this whipped cream

In a skillet, melt the butter and caramelize the passion fruits

Add the sparkling water and simmer for 10 minutes

Serve the tart with the passion fruits and syrup.