🍽️ Crunchy Orange-Lemon Tart with Passion Fruit

Name: Crunchy Orange-Lemon Tart with Passion Fruit
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g room-temperature butter (+ 1 tsp for the pan); 1 egg; 1 pinch salt; 200 g spelt flour Type 1050 (+ 2 tbsp flour for working); 170 g raw cane sugar; 1 organic lemon; 100 ml freshly squeezed orange juice; 5 egg yolks; 400 g whipping cream; 2 passion fruits; 150 g Greek yogurt; 5 candied orange pieces (slices; for garnishing); Legumes for blind baking

369 kcal · 30 min · 4 servings

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Ingredients

125 g room-temperature butter (+ 1 tsp for the pan)
1 egg
1 pinch salt
200 g spelt flour Type 1050 (+ 2 tbsp flour for working)
170 g raw cane sugar
1 organic lemon
100 ml freshly squeezed orange juice
5 egg yolks
400 g whipping cream
2 passion fruits
150 g Greek yogurt
5 candied orange pieces (slices; for garnishing)
Legumes for blind baking

Instructions

1. Put butter, an egg, and a pinch of salt in a bowl and mix them.
2. Sprinkle flour and 50 grams of sugar over it and rub the ingredients together with your hands until crumbly.
3. Knead the dough on a lightly floured surface until smooth.
4. Flatten the dough, cover it, and let it rest in the refrigerator for 30 minutes.
5. Rinse the lemon under hot water and dry it.
6. Grate the lemon zest and squeeze out the juice.
7. Whisk lemon juice, orange juice, egg yolks, and the remaining sugar vigorously in a bowl.
8. Gently stir in the cream and set the mixture aside to cool.
9. Take the dough out of the fridge and roll it out on a floured surface.
10. Cut out three rabbit shapes from the leftover dough scraps.
11. Knead the remaining dough briefly again.
12. Roll the dough with a rolling pin to about 4 millimeters thick, slightly larger than your tart pan.
13. Place the dough in the greased pan, pull up the edges, and press them firmly.
14. Prick the base several times with a fork.
15. Place baking paper on top and weigh it down with beans.
16. Bake the crust in the preheated oven at 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3) for 15 minutes until golden yellow.
17. Bake the dough rabbits for 10 minutes until golden brown.
18. Whisk the egg mixture well again.
19. Pour it over the pre-baked crust.
20. Finish baking the tart in the oven for 30 minutes.
21. Cover the tart with baking paper if the surface browns too much.
22. Take the tart out of the oven and let it cool for 15 to 20 minutes.
23. Cut the passion fruits in half and scoop out the pulp.
24. Stir the yogurt until smooth.
25. Spread the yogurt decoratively over the cooled tart.
26. Garnish with the passion fruit pulp, the dough rabbits, and orange slices.

Nutrition per serving

kcal: 369
Protein: 6 g · Fett/Fat: 24 g · Carbs: 32 g