Allergy free orange and passionfruit tart recipe

I don't have a flan tin or the like so I used a small pie dish. I didn't get that lovely curling edge because of this but never mind. It tastes just as nice. For a smoother top add more gelatine and no No Egg but really, this is no never mind too unless you're presenting it for an award.

Ingredients

• 1 sheet allergy free shortcrust pastry
• 6 ripe passion fruits
• 350ml orange juice (approximately 3 oranges fresh squeezed)
• 40g Lindt 70% dark chocolate
• 250g caster sugar or sugar replacer
• 200ml half and half goat’s milk and plain goat’s cheese, beaten until smooth
• 2 tsp gelatine or pectin
• 6 tsp Orgran No Egg

Method

• Prepare the shortcrust pastry then refrigerate while working on the filling.
• Halve the passion fruits, scoop out the pulp into a saucepan and add the orange juice.
• Bring to the boil over a low to medium heat.
• Boil until the juice is reduced by half.
• Pass the juice through a sieve into a bowl, rubbing the mix with the back of a spoon to get all the juice out of the passion fruit seeds. (There should be about 250ml of mix).
• Set the juice aside to cool.
• Roll out the pastry as thinly as possible on a floured surface.
• Carefully lay the pastry in a 21-22cm flan tin with a removable base.
• Press the pastry all round and leave about 1cm overhanging.
• Prick the base with a fork.
• Meanwhile, pre-heat the oven to 200°C.
• Stand the flan tin on a baking tray and bake for 15-20 minutes until the base is golden and crisp.
• Trim the overhanging pastry and set aside to cool.
• Lower the oven temperature to 150°C.
• Meanwhile, break up the chocolate and melt in a small heatproof bowl over simmering water.
• Allow the chocolate to cool mildly without solidifying.
• Spread the chocolate evenly all around the pasty base and up the sides.
• Allow the chocolate to cool and set.
• In a small bowl whisk together roughly a cup of fruit juice with the No Egg until smooth.
• Then whisk together the remaining reduced fruit juice, gelatine, sugar, half and half and the No Egg mixture together in a bowl until smooth.
• Strain the mixture through a sieve into a bowl.
• Stand the flan tin on a baking tray in the oven shelf.
• Pull the pie shelf out as far as it will safely do so.
• Pour in the filling and bake for 30-40 minute until the top forms a light crust and the filling is beginning to set.
• Remove the tart from the oven and allow it to cool.
• It will continue to set as it cools.
• Chill until ready to serve.