ORANGE PASSION FRUIT RECIPES

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PASSION FRUIT TART WITH ORANGE PASTRY RECIPE - BBC FOOD



Passion fruit tart with orange pastry recipe - BBC Food image

Think tarte au citron but with passion fruit – completely divine! Gentle cooking ensures that the filling is smooth and creamy, so be careful not to let it bubble. You will need a deep 23cm/9in loose-bottomed fluted tart tin.

Provided by Mary Berry

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 12

175g/6oz plain flour, plus extra for dusting
100g/3½oz cold butter, diced
30g/1oz icing sugar
1 orange, finely grated zest
1 free-range egg
8 passion fruit, halved and pulp removed
4 large free-range eggs
1 large orange, juice only (or 50ml/2fl oz orange juice)
150ml/5fl oz double cream
75g/2¾oz caster sugar
icing sugar, for dusting
single cream, to serve

Steps:

  • To make the orange pastry, place the flour, butter, icing sugar and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.
  • Reduce the oven temperature to 160C/140C Fan/Gas 3.
  • To make the filling, sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream and sugar. Beat well until combined.
  • Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble.
  • Leave to cool to room temperature, dust with a little icing sugar and serve with the cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill.

HURRICANE COCKTAIL RECIPE - BBC GOOD FOOD



Hurricane cocktail recipe - BBC Good Food image

Our tropical, rum-based hurricane cocktail is easy to make and sure to get your party started. Garnish with orange and cocktail cherries for a kitsch touch

Provided by Miriam Nice

Categories     Cocktails, Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield 2

Number Of Ingredients 9

50ml dark rum
50ml white rum
1 passion fruit
1 orange , juiced
1 lemon , juiced
50ml sugar syrup
2 tsp grenadine
4 cocktail cherries
2 orange slices

Steps:

  • Fill a cocktail shaker with ice then add the rums. Scoop the flesh and seeds from the passion fruit and add to the shaker along with the orange and lemon juices, sugar syrup and grenadine.
  • Shake well until the outside of the cocktail shaker feels icy cold. Fill two hurricane glasses with fresh ice then double strain the drink into the prepared glasses.
  • Garnish each one with an orange slice skewered onto a cocktail stick and a couple of cocktail cherries.

Nutrition Facts : Calories 215 calories, CarbohydrateContent 24 grams carbohydrates, SugarContent 22 grams sugar, ProteinContent 0.5 grams protein, SodiumContent 0.01 milligram of sodium

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HURRICANE COCKTAIL RECIPE - BBC GOOD FOOD
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