“Think tarte au citron but with passionfruit – completely divine,” Mary Berry said of her baking recipe.

“Gentle cooking ensures that the filling is smooth and creamy, so be careful not to let it bubble,” she added.

Taking between 30 minutes to an hour to prepare, the dessert is baked in around the same time.

Using a deep 23cm loose-bottomed fluted tart tin, there will be enough to serve up to six people.

Mary Berry reveals how to make the scrumptious orange pastry and yummy filling for her passionfruit tart.

Passionfruit tart

Ingredients

For the orange pastry:

• 175g plain flour, plus extra for dusting
• 100g cold butter, diced
• 30g icing sugar
• One orange, finely grated zest
• One egg

For the filling:

• Eight passionfruits, halved and pulp removed
• Four large eggs
• One large orange, juice only (or 50ml of orange juice)
• 150ml double cream
• 75g caster sugar
• Icing sugar, for dusting
• Single cream, to serve

Method

To make the orange pastry

Blend the flour, butter, icing sugar and orange zest in a food processor 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.

Transfer the dough to a deep 23cm 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.

Baking

Preheat the oven to 200C (180C fan/gas six). 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 five minutes, until the pastry is crisp and lightly golden. Reduce the oven temperature to 160C (140C fan/gas three).

To make the filling

Sieve the passionfruit 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 passionfruit custard into a jug, then pour into the pastry case and carefully slide back into the oven.

Bake for 35 to 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.

Mary Berry added: “If not eating straight away, leave to cool, then place in the fridge to chill.”