A Diwali Special- Neha's Passion Fruit and Raspberry Tart

Neha's 'melt in the mouth" Passion Fruit and Raspberry Tart

We are now looking forward to Diwali  and while many of us are happy to make the traditional Indian sweets at home if we are actually able to, others usually head out to the sweet shops and pick up the beautifully wrapped boxes with ready made sweets and gift them to family and friends.

But if you happen to be hosting your very own Diwali 'do' and want a 'piece de resistance' for your party, there is nothing quite like this tart! I'm now  going to share the recipe for Neha Singh's special melt in the mouth Passion Fruit and Raspberry tart. While 'Commis' Pastry Chef, Neha  is currently further refining her  baking skills at the Bonnie Gordon School of Confectionary Arts in Toronto learning how to make Designer cakes, I've really had the benefit of watching her at work during her short stay at home and am happy to share it with all of you.

Believe me when I tell  you that its really easy- all you need is the right ingredients, patience and thats about all...

Getting the fruit ready to make the passion fruit cream 

Just like the Apple Tart recipe I shared some time ago, the base is made from scratch. Starting with rolling the all purpose flour mixed with some butter to make the pastry , she popped the ball into the freezer  to chill for about 15 minutes while she got the other ingredients ready.

Line the tart case with the pastry , fill it with beans and blind bake for about 20 mins

Use only the best and freshest raspberries to make the raspberry sauce

Make a thick sauce with a little sugar and leave to cool

Make the passion fruit cream by cooking the fruit with a little butter and sugar and stirring till a thick yet fluffy consistency is achieved. 

Leave to cool.

Layer the tart- first the raspberry filling and then the passion fruit cream

Finally decorate with a few raspberries , passion fruit seeds and a dash of icing sugar.

Cut into 6-8 slices and enjoy!