Passionfruit and thyme frangipane tart

1. 1

   For the pastry, mix 230 g plain flour, 125 g unsalted butter and 75 g icing sugar in a stand mixer with a paddle attachment until the butter is broken down. Add 1 egg yolk, 1 tsp vanilla bean paste and 3 tbsp full-fat milk; mix just until the dough comes together. Wrap and chill for at least 30 minutes.

   30 min

2. 2

   Roll the chilled pastry out on a lightly floured surface. Line a 25 cm/10 in fluted tart tin, leaving an overhang, then chill for at least 30 minutes.

   30 min

3. 3

   Heat the oven to 200°C/180°C fan/Gas 6. Line the pastry case and fill with baking beans. Blind-bake for 15 minutes, remove the beans, bake for 5 minutes more, then cool the case for 10 minutes.

   20 min

   200°C

4. 4

   For the frangipane, mix 85 g unsalted butter, 85 g caster sugar, 85 g ground almonds, 15 g plain flour, 1 egg and 1 tbsp amaretto until combined. Spread in a thin, level layer in the pastry case and bake at the same oven temperature for 20 minutes. Leave the tart to cool completely. Start the jelly infusion during baking or cooling.

   20 min

   200°C

5. 5

   For the jelly, bring 175 ml sieved passionfruit juice and 8 small thyme sprigs to a simmer. Turn off the heat and infuse for 30 minutes. Meanwhile sprinkle 12 g powdered gelatine over 70 ml cold water and let it bloom. Return the juice to a simmer, remove from the heat, then whisk in all the bloomed gelatine and its water, 150 g granulated sugar and 1 tsp vanilla bean paste until dissolved. Strain into a bowl, discard the thyme and cool until no longer warm but still liquid.

   30 min

6. 6

   For the filling, whisk 340 g cream cheese, 1 pinch salt, 1 tsp vanilla bean paste and 50 g icing sugar until smooth. Separately whisk 110 ml double cream to soft peaks and fold it into the cream cheese mixture. Measure 30 ml of the cooled, still-liquid prepared passionfruit jelly and mix it into the filling; this is taken from the batch already made. Reserve all remaining jelly for the top.

7. 7

   When the tart is cool, shave the pastry overhang level with the tin using a vegetable peeler. Spread the cream cheese filling evenly, leaving a shallow gap at the top. Pour over the remaining cooled liquid jelly and chill for at least 3 hours or overnight, until set.

   180 min

8. 8

   Decorate one side of the set tart in a crescent with whole cherries, raspberries, blueberries and a few small mint leaves. Add edible gold leaf if using.

1 serving ≈ 132 g

Nutrition values are estimates. - means data is unavailable.