Ingredients
- 1 tablespoon plain flour
- 1/2 cup cornflour
- 1/4 teaspoon baking powder
- 1/4 cup hazelnut meal
- 125g butter
- chilled and cubed
- 1/3 cup caster sugar
- 1 egg
- lightly beaten
- 250g block PHILADELPHIA Cream Cheese
- softened
- 1 cup cream
- 2/3 cup caster sugar
- grated rind and juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
- 3 eggs
- lightly beaten
- 1 tablespoon plain flour
- 1/3 cup fresh or canned passionfruit pulp (5 large)
- pure cream
- to serve
- fresh passionfruit pulp
- extra
- to serve
Instructions
- Combine the sifted plain flour, cornflour and baking powder, and stir in the ground hazelnuts.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in sugar and enough egg to form a dough.
- Knead lightly until smooth, shape into a disc, cover with plastic wrap and refrigerate for 30 minutes or until firm.
- Roll the pastry between two sheets of baking paper until large enough to line a 35 x 10cm rectangular springform tin or 25cm springform flan tin.
- Lift the pastry into tin, gently ease into sides and trim the edges neatly.
- Refrigerate until firm.
- Blind bake for 8-10 minutes at 200 degrees C or until just golden.
- Allow to cool.
- Beat the Philly* and sugar until smooth.
- Add the combined cream, eggs, lemon rind and juice.
- Gently stir in the flour and passionfruit.
- Pour into prepared shell and bake at 180 degrees C for 20-30 minutes or until set.
- Serve warm or cold, with a dollop of pure cream and extra passionfruit.
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