Recipe: Passion Fruit Tarts Recipes - 7

PASSION-FRUIT TART
Source: Chef Maury Rubin, City Bakery, New York City
From: Restaurants & Institutions
Yield: 6 tarts

Pure passion-fruit juice or puree (see note) 1 1/3 cups
Vanilla bean, split 1/2
Large egg yolks 3
Granulated sugar 1/4 cup
Heavy cream 1/2 cup
Sweet tart shells, fully baked, 4-in. in diameter 6
Seedless raspberry preserves 1/4 cup

1. Pour juice or puree into medium saucepan. Scrape in seeds from vanilla bean; add pod. Warm over low heat.

2. Combine yolks and sugar in medium metal bowl; whisk to combine. Set bowl over saucepan of boiling water; whisk yolks and sugar until thick and pale, about 2 minutes.

3. Pour hot juice or puree into yolk mixture, whisking constantly. Using a wooden spoon, stir until mixture thickens, about 1 minute; strain into large bowl; cool.

4. Pour cream into mixing bowl. Beat until stiff peaks form; fold whipped cream into cooled passion-fruit mixture.

5. Ladle passion-fruit cream into tart shells. Freeze for at least 4 hours or overnight.

6. To add preserve "polka dots" hold frozen tart with fingertips, inset apple corer into fruit cream down to tart shell. Twist and pull corer out, leaving a cylindrical hole in tart. Repeat with remaining frozen tarts.

7. Put preserves in bowl and whisk until smooth. Fill medium paper pastry bag with preserves; cut small opening in tip; fill holes in tarts with preserves.

8. Refrigerate for 30 minutes to allow passion fruit and preserves to reach same temperature; let sit at room temperature for 15 minutes before serving.

Note: Only pure passion-fruit juice or puree is acceptable. Flavored drinks do not work. The juice or puree, usually frozen, is available through speciality shops or mail order.

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PASSION FRUIT TARTS
Source: Chris Siversen, Executive Chef, Bridgewaters
From: FoodTV

Sweet Tart Shells:
1 pound 4 ounces sweet butter
1 1/2 cups confectioners' sugar
4 egg yolks
6 3/4 cups flour
2 ounces heavy cream

Preheat oven to 350 degrees F.
Cream the butter and sugar in a mixer. Add the yolks, then flour, then heavy cream until just incorporated. Remove from the mixer and wrap in plastic wrap and let rest refrigerated over night.
Roll out the dough on a lightly floured work surface to 1/4-inch thick. Use a round cutter to cut the dough to fit miniature tart molds that are 1 1/2 inches wide. Grease the molds with cooking spray and line the dough in the mold. Place on a sheet tray and bake in oven until golden.

Passion Fruit Mousse:
3 1/2 ounces passion fruit puree
5 1/2 ounces sweet butter
4 eggs
2 gelatin sheets, soaked in cold water
2 3/4 cups heavy cream

Place the passion fruit puree, butter and eggs into a stainless steel saucepan over medium heat. Use a wooden spoon to stir until the mixture becomes slightly thick. Be careful not to scramble the eggs. Make sure to stir along the edges of the saucepan. Remove from the heat and add the soaked gelatin sheets. Strain the mixture into a stainless steel bowl and let cool. Whip the heavy cream until soft peaks form and fold into the cooled passion fruit mixture. Place mousse into a piping bag fitted with a small fluted tip and pipe into tart shells. You can decorate with fresh mint leaves or small pieces of colorful fruit. Chill until ready to serve.

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PASSION FRUIT TART
Source: Too Hot Tamales Show

Filling
1/2 cup Unsalted butter, melted
3/4 cups Sugar
2 lg Eggs, lightly beaten
1/2 cup Passion fruit juice, (see Note)

Crust
2 1/4 c All-purpose flour
3/4 ts Salt
1/2 c Lard; cut into eight pieces
1/4 c Unsalted butter; cut into 4-pieces
3 tb Ice water
1/2 c Coarsely chopped pistachio
-nuts; for garnish

For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the double boiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick.

For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring
together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the
dough into a ball and refrigerate for 2 hours.

To assemble the tarts: Roll the dough out to 1/8 inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2 inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over
with a fork, and freeze for 20 minutes. Preheat the oven to 425 degrees F.
Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost
out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve. Yield: 6 servings

Note: Unsweetened passion fruit juice, which is very sour, is sometimes available frozen. Or, in season scoop out and, if desired (it is not necessary), strain the pulp of 1 passion fruit for each 2 tablespoons juice required.

If you use regular store-bought passion fruit juice, which has been sweetened, add 2 tablespoons of lemon juice for each 1/2 cup of the juice.

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PASSION FRUIT TART
Source: Neil Perry, Chef, Cookbook, Rockpool, 2002
From: Epicurious
Serves eight.

I see no need to serve cream with this tart. You will need a 26 cm (10-inch) tin.

nine 55 g (large) eggs
350 g (1 1/2 cups) superfine sugar
300 ml (1 1/4 cups) double cream (45% butterfat)
350 ml (1 1/2 cups) passion fruit juice, strained
all-purpose flour, for rolling
1 recipe Sweet Shortcrust Pastry
a little egg wash for glazing
confectioner's sugar for serving preparation

Put the passion fruit mix together the day before you wish to bake the tart (resting it in the refrigerator helps avoid splitting). Break the eggs into a bowl and whisk. Add the sugar and continue to whisk until well incorporated. While stirring gently, pour in the cream. Add the passion fruit juice and continue to stir until well blended. Cover and refrigerate overnight.
Spray a 26 cm (10-inch) tart tin with Pure and Simple (vegetable cooking spray).

On a lightly floured surface, roll out the pastry to an 11-inch round. Roll the pastry over your rolling pin and gently ease into the tart case, pushing the sides in gently so that it takes the fluting. Rest in the refrigerator for 30 minutes.

Preheat the oven to 180 C (350 F). Line the tart case with foil, place rice in the foil and bake blind for 20 minutes. Remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes. Remove from the oven and lower the temperature to 140 C (290 F). Return the tart case to the oven.

With the case sitting in the oven, carefully pour in the passion fruit custard. Fill the tart right to the top. Bake for 40 minutes.

Check - the tart should be halfway set but still be quite wobbly in the middle. If you take it out too soon it will not set and will run when you cut it; if you leave it in too long it will set too firmly and lose its elegance. Through experience you'll find the optimum set for the tart in your oven.

Remove the tart from the oven, balance on a cup and remove the sides. Put on a cake rack and, with a palette knife, slide the base off the tart tin. This will allow the tart to cool and the pastry to crisp up rather than sweat. Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. Allow to cool for 1 hour. Carefully cut with a serrated knife and place in the middle of large white plates. Dust with confectioner's sugar and serve.

Chef Neil Perry shares his tips with Epicurious:
This recipe calls for double cream, which is available at gourmet grocery stores. In a pinch, heavy cream can be substituted.
To make passion fruit juice, cut the fresh fruit in half and push the pulp and liquid through a fine-mesh strainer.
Perry's method of removing the tart from the pan as soon as it comes out of the oven produces a nicely crisp base, and can be used with any tart baked in a removable-bottom pan.

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CHOCOLATE PASSION-FRUIT TART WITH DARK VARLHONA CHOCOLATE BASE
Source: Chef Rob Feenie, cookbook "Lumiere"
Serves Six

I like to use passion fruit occasionally because of that seductive flavor. This dessert is a real customer favorite, yet it's simplicity itself: passion-fruit custard on a brownie. We make this in individual portions, but it can also be made in a springform pan and served in slices.

Chocolate Base
4 oz. bittersweet Valrhona chocolate, chopped
2 Tbsp. cocoa powder
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup flour, sifted
1/4 tsp. salt
butter for dusting
flour for dusting

Passion-fruit custard
1/2 cup unsalted butter
1/4 cup heavy cream
3 large eggs
2 large egg yolks
1/2 cup sugar
3/4 cup passion-fruit pur e (available at specialty food stores)
granulated sugar for topping

To Prepare
Chocolate Base
Preheat oven to 350 .
Melt chocolate in a double boiler over simmering water. Whisk in the cocoa powder. When chocolate is melted, remove from double boiler and keep warm.
With an electric mixer, cream butter and sugar. Continue mixing while adding eggs one at a time. Add vanilla. Mix in flour and salt. With a spoon, fold the warm chocolate mixture into the batter and blend well.
If you are making individual servings, use an 11- x 7-inch metal pan. For a tart, use a 9-inch springform pan. Line pan with parchment. Butter and flour it. Pour batter into pan and smooth the top. Batter should be no more than 1 inch deep. Bake for 15-20 minutes, or until set. Remove from oven and cool in the pan.

Passion-Fruit Custard
Heat butter and cream over double boiler and stir until blended.
In a large bowl, whisk eggs and yolks over hot water until slightly warm. Slowly whisk butter mixture into eggs, followed by the sugar and pur e. Place the bowl in a water bath or transfer the custard to a double boiler over barely simmering water, and stir until the spoon leaves a trail when pulled through mixture. Remove from heat and strain.

To Assemble
Preheat oven to 250 .
For individual servings, cut chocolate base into six 3-inch rounds. Use a separate cutter for each tart so that you can leave the base in the cutters, using them as a mold. Place the cutters on a parchment-lined baking sheet and fill to the top with the custard.
For springform tart, remove the chocolate base from pan and discard parchment. Wash sides of pan. Dry thoroughly and replace chocolate base. Pour in custard and smooth the top. Place pan on a baking sheet.
Bake for 20 minutes for individual rounds or 20-30 minutes for springform pan. Remove from oven and run sharp knife around edge to keep custard from sticking to sides of pan or molds-this will prevent cracks in the filling. Cool at room temperature, then cover and refrigerate overnight.
Before serving, run a knife around edges of molds or pan and remove desserts. Sprinkle custard evenly with granulated sugar and caramelize with small torch.
Serve with cr me anglaise and chocolate sauce, or simply with a sprinkling of confectioner's sugar.

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PASSION FRUIT TART WTH CRISP MERINGUE TOP
Source: MarieAlice /recipezaar
10-12 servings

This is an extra lucious tart, gilded with white chocolate.

CRUST
1/3 cup sugar
5 tablespoons unsalted butter
1/4 teaspoon salt
4 teaspoons whipping cream
1 large egg yolk
1 cup all-purpose flour
PASSION FRUIT CURD
1 cup frozen guava-passion-orange juice concentrate, thawed
8 large egg yolks
2 large eggs
1/2 cup sugar
1/2 cup unsalted butter, diced
MERINGUE
3 large egg whites
2/3 cup sugar
1 1/2 ounces high quality white chocolate, chopped
white chocolate curls, garnish (shaved from long edge of choclate bar with vegetable peeler)

For crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended.
Beat in 3 tsp cream and egg yolk.
Add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap and chill for at least 1 hour and up to 1 day.
For curd; whisk first 4 ingredients in heavy large saucepan; add butter.
Whisk over medium low heat until butter melts.
Stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes.
(Do not boil) Transfer to a medium bowl.
Press plastic wrap onto surface.
Chilluntil firm, at least 6 hours and up to 1 day.
For meringue; preheat oven to 275*F.
Using plate or cake pan as aid, draw 9 inch circle on sheet of parchment.
Turn parchment over and place on baking sheet (circle will show through).
Using electric mixer, beat egg whites in medium bowl until soft peaks form.
Gradually add sugar, beating until meringue is stiff and shiny.
Spoon into pastry bag fitted with 3/8th inch round tip.
Starting in center, pip tight spiral of meringue to fillcircle.
Bake meringue until pale golden and puffed but still slightly soft to touch.
About 45 minutes.
Cool on sheet.
Roll out crust on floured surface to 12 inch round.
Transfer dough to a 9 inch tart pan with removable bottom.
Trim overhang to 1/4 inch.
Fold in and press, making double thick sides.
Pierce all over with fork.
Chill 30 minutes.
Preheat oven to 350*F.
Bake crust 5 minutes.
Press up sides with back of fork.
Bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer.
Cool.
Spread curd in crust; chill tart.
Place 1 1/2 ounces of white chocolate in microwave safe cup.
Microwave at low setting for 10 second intervals until softened; stir until smooth.
Spread over bottom of meringue.
Chill meringue, chocolate side up, until chocolate sets, about 30 minutes.
Place meringue chocolate side down, atop tart.
MOund chocolate curls on meringue.
(Can be made 8 hours ahead, chill).
Release tart from pan and serve.