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passionfruit tart




Source of Recipe


weight watchers


List of Ingredients




� cup plain flour
2 tbs icing sugar
2 tbs custard powder
30g reduced-fat butter
4 tbs low-fat natual yoghurt
2 tbs plain flour, extra

Filling
125g ricotta cheese
1 tbs vanilla essence
� cup icing sugar
2 eggs, beaten lightly
8 passionfruit
150ml can low-fat evaporated milk


Recipe



Preheat oven to 180�C. Lightly spray a 22cm loose-based flan tin with cooking spray

Sift the flour, sugar and custard powder into a bowl. Using the fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Stir in enough yoghurt to form a soft dough. Sprinkle the extra flour on the work surface and form the mixture into a ball. Wrap in plastic wrap and refrigerate for 15 minutes.

Roll the pastry out to fit the base of the flan tin, trimming to fit. Cover with baking paper and fill with uncooked rice. Back in the oven for 10 minutes, remove the rice and allow to cool. Reduce oven to 160C.

Place the pastry case on a flat baking tray, then pour in the passionfruit filling. Bake for 40 minutes or until the filling is set. Allow to cool in the tin. Dust with icing sugar before serving.
Filling

Beat the ricotta, vanilla essence and icing sugar until smooth. Add the eggs, the pulp from the passionfruit, and milk and beat well.