Ingredients
Short Crust
125 gm unsalted butter230 gm plain flour1 tbsp ice water1 egg yolk¼ tsp salt
Topping Ingredients6 # passion fruits, glazed4 # bananas, sliced
Filling Ingredients200 gm firmly packed brown sugar125 gm butter1 tbsp boiling water35 gm cornstarch250 ml milk2 # egg yolk1 tsp vanilla essence
Methods
Pastry Case
1. Mix butter and flour until breadcrumbs like texture2. Add ice water and drizzle beaten yolk. Mix well3. Briefly knead the dough to a ball, then flattened4. Keep in plastic. Leave to rest for at least 30 minutes5. Blink bake the pastry cake
Filling
1. Combine sugar, butter and water, stir over low heat until sugar is dissolved and butter melted. Add the blended cornflour and milk2. Stir over heat until mixture boil and thicken3. Remove from heat, quickly whisk in egg yolk and essence4.Pour into the pastry case, cover and let it cool5. Arrange sliced bananas on top of filling6. Pour passion fruit glaze* onto the banana7. Refrigerate the tart for at least 2 hours before cutting
Passion fruit glaze*1. In a pot bring water to boil and add sugar and passion fruit pulp. Stir until sugar dissolves2. Mix 1 tablespoon of cornflour and water then add to the passion fruit mix