PASSION FRUIT TART I started practising meditation about 5 years ago, and it was the best thing I EVER DID! Because when Annie (Anxiety) came to attack for the first time in my life in December last year, meditation was my saviour (as well as my amazing family and partner). Breath work was the crucial key to calming the mind and soothing the soul… Being present, focused and in the moment was another important factor in returning me to inner peace… Well, that’s nice, you’re probably thinking, but what has that got to do with this passionfruit tart? I wanted to see I could combine the art of eating (something which comes very easily and naturally to me) with the challenge of being completely present (not so much). For this spiritual experiment I chose one of my favourite fruit tarts (by Donna Hay) which by itself has given me a feeling-good-all-over rush many times before. Will consuming it with complete mindfulness take me to a higher plane? Yes, I have made myself a human guinea pig for the greater good! Does it work? You tell me! For best results, follow the instructions below: Sitting at the table, take a delicate spoonful, breathe in and count 2, 3, 4; Pop it in your mouth, 2, 3, 4; Let the flavours caress your tastebuds, 2, 3, 4; Hold it on your tongue, 2, 3, 4; then Allow it to melt ever so slowly in your mouth, 2, 3, 4; Allow it to slowly slide down to your gut 2, 3, 4; Breathe out, 2, 3, 4; Let go and release all the calories into the universe far, far away to another galaxy 2, 3, 4; Take a deep breath, 2,3,4 Repeat, 2, 3, 4; Of course, you might want to enhance the mood with some meditation music, candles and incense…
INGREDIENTS
1½ CUPS (225G) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
125G COLD UNSALTED BUTTER, CHOPPED
½ CUP (80G) ICING SUGAR, SIFTED
1 EGG YOLK
1 TABLESPOON ICED WATER
PASSIONFRUIT FILLING
1 CUP (250ML) SINGLE CREAM
2 EGGS
3 EGG YOLKS, EXTRA
½ CUP (110G) CASTER SUGAR
2 TABLESPOONS LEMON JUICE
½ CUP (125ML) PASSIONFRUIT PULP (AROUND 5 PASSIONFRUIT)
METHOD
Preheat oven to 180°C. Place the flour, butter and sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk and water. Process until the dough just comes together. Turn out the dough onto a lightly floured surface and gently bring together to form a smooth dough. Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour. Roll out between 2 sheets of non-stick baking paper to 4mm thick. Line a lightly greased 22cm loose-bottomed tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes or until firm.
Line the pastry with non-stick baking paper and fill with uncooked rice+. Place on a large baking tray and bake for 15 minutes. Remove the paper and weights and cook for a further 10 minutes or until the pastry is light golden. Set aside to cool. Reduce oven temperature to 140°C.
To make the passionfruit filling, place the cream, eggs, extra yolks, sugar and juice in a bowl and whisk to combine. Strain the mixture into a medium bowl and stir through the pulp. Pour the filling into the tart shell. Bake for 30–35 minutes or until just set.
Allow to cool at room temperature before refrigerating until completely cold. Serves 8.