TEATIME TREATS

WE LOVE… PASSIONFRUIT TART pg58 // BANANA BREAD pg59 // COCONUT & CASHEW SCONES pg63

For the kiwifruit vegan slices, see page 62

Freezer-friendly passionfruit tart

SERVES 6

For the pastry

250g (9oz) plain flour, plus extra for dusting

75g (2¾oz) icing sugar, plus extra for dusting

120g (4¼oz) unsalted butter, cut into cubes and chilled

3 free-range egg yolks, beaten

2 tbsp ice-cold water

For the passionfruit cream

5 free-range eggs

100g (3½oz) caster sugar

170ml (6fl oz) ready-made passionfruit purée

70ml (2½fl oz) double cream

1 For the pastry, put the flour and icing sugar into a bowl and mix together. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.

Alternatively, pulse the ingredients together in a food processor.

2 Stir in the egg yolks and measured water with a round-bladed knife, then use your hands to bring the mixture together to form a dough.

Alternatively, with the food processor running, gradually pour in the egg yolks and water until a dough forms.

3 Roll the dough out on a lightly floured work surface large enough to line a 24cm (9½in) round tart tin. Lay the pastry over the tin and press it gently into the corners and sides, using a bit of spare dough as it will be a little sticky, then patch up any holes with more spare dough. Freeze for about 15 minutes until firm.

4 Meanwhile, preheat the oven to 180°C/Gas Mark 4. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 20-30 minutes until the sides are pale golden brown.

5 While the pastry case is baking, beat the eggs with the sugar in a large bowl until well combined, then stir in the passionfruit purée and cream.

Pour the mixture into a pan and heat over a low heat, stirring constantly, until just a bit warmer than body temperature, about 40°C (104°F) on a food thermometer.

6 Remove the pastry case from the oven and lift out the paper and beans.

Pour the passionfruit cream very carefully into the pastry case, being careful not to spill it over the edges, then bake for 10-15 minutes until the filling is just set but with a slight wobble in the middle. Leave to cool completely in the tin. 7 If serving now, remove the tart from the tin and dust with icing sugar. The cooled (or defrosted) tart can be kept in the refrigerator covered with clingfilm, for up to 24 hours.

Recipe taken from ByRuby’s FREEZE by Ruby Bell and Milly Bagot, published by Octopus, £11.99

Freezing tips: Wrap the tin with the cooled tart in it tightly in clingfilm or foil. Label and date before freezing.

To serve: Defrost in the refrigerator for 24 hours. Leave at room temperature for 2 hours before serving, dusted with icing sugar.

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