What does an Aussie Christmas look like" So many people ask me this question. It is hard for people to envision Christmas at a beach or drinking wine in the backyard while firing up the barbie (barbecue) as we call it. Food on the table is bright, fresh and extremely colourful. The options are unlimited as summer is at it’s peak during Christmas. So it is not uncommon to choose berry pies, stone fruit trifles and passionfruit tarts over mince pies and panettone.

I’ve made passion fruit curd a number of times but it never occurred to me until now that a tart would be a lovely idea. If you haven’t tried passion fruit before, I  would really urge you to. It is something so unique, so intense and absolutely gorgeous to taste.  If fresh passion fruit is not available where you are, you could look for the canned purees. Topping it with meringue was a last minute thought, one that I was very glad I did. Passionfruit curd is generally of a thick, silky consistency but not thick enough to set nicely in a tart shell especially when you think of slicing the tart into portions. A little gelatine helps and the result is an oh so flavourful, divine little tart. For this recipe I used a ready crust/base. If you want to make your own, you can check this recipe. Passionfruit Curd Tart

Makes a 7 inch round tart
1, 7 inch home made or store bought pastry crust

125 g unsalted butter, chilled, roughly chopped

3/4 cup passion fruit puree

3/4 cup castor sugar

4 egg...