Passion Fruit Tarts Recipes

Steps:

• Sweet shortcrust pastry:.
• Place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds.
• Add the milk and egg yolks and process for a further 30 seconds until a mass forms.
• Turn out to a lightly floured surface and knead lightly for a few moments.
• Flatten and form a disk.
• Wrap in plastic and place in the refrigerator for 1 hour.
• Roll out the dough with a rolling pin according to the recipe. Refrigerate until needed.
• Filling:.
• 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 10-inch tart tin with 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 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 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.

Steps:

• Sweet Tart Shells: 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: 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.

Steps:

• 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.
• 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.

Steps:

• Make curd:
• Whisk together eggs, sugar, cornstarch, and salt in a bowl until smooth.
• Heat passion-fruit purée in a 1 1/2- to 2-quart heavy saucepan over moderate heat until heated through, then add hot purée to egg mixture in a slow stream, whisking until combined. Return to saucepan. Whisk in butter, 1 cube at a time, over moderate heat and cook, whisking frequently, until mixture is thickened and just comes to a boil, about 6 minutes. Cook, whisking constantly, 2 minutes more. Force curd through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, at least 8 hours.
• Make pastry while curd chills:
• Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk and water with a fork and stir into flour mixture (or pulse) until combined well.
• Squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, to dough, stirring (or pulsing) until just combined. (Do not overwork, or pastry will be tough.)
• Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Bring dough to cool room temperature before rolling out, about 30 minutes.
• Lightly dust dough with flour and roll out between 2 sheets of wax paper into a 12-inch round. Fit dough into tart pan (discard paper), pressing with floured fingers onto bottom and up side of pan. Trim overhang to 1/2 inch and fold inside, pressing against rim of pan, then chill shell 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 20 minutes. Remove foil and weights and bake shell until bottom and side are golden, 20 to 25 minutes more. Cool completely in pan on a rack. Remove side of pan.
• Make meringue and assemble tart:
• Combine whites and salt in a bowl.
• Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Put thermometer facedown into sugar syrup, resting other end against rim of saucepan, and continue to boil (but do not stir), brushing any sugar crystals down side of pan with pastry brush dipped in water.
• When syrup reaches about 235°F, beat egg whites with salt at medium-high speed until they just hold soft peaks.
• When syrup reaches 238 to 242°F, immediately remove syrup from heat and pour in a slow, thin stream down side of bowl into whites (avoid beaters), beating at high speed until meringue is cool to the touch, about 10 minutes in a stand mixer or 15 with a handheld.
• Transfer shell to a cake plate. Spoon curd into shell and spread evenly. Dollop meringue on top of curd, then spread to edge of crust. Draw meringue up into peaks with a rubber spatula.
• Move blowtorch flame evenly back and forth over meringue peaks, holding flame 1 to 2 inches from meringue to avoid burning, until lightly browned in spots.
• *Available at Latino markets and some supermarkets.

Steps:

• Divide the chilled tart pastry into 4 portions. On a lightly floured surface, roll each portion to 1/8-inch thickness. Cut each portion into a 5-inch round. Fit the pastry rounds into 4 ungreased 4-inch tart pans with removable bottoms. Line pastry in tart pans with a double thickness of foil to prevent from overbrowning. Place pans on a baking sheet.
• Bake pastry in a 350° oven for 15 minutes; remove foil. Bake 8 to 10 minutes more or till golden. Cool in pans on a wire rack.
• For filling, in a saucepan combine the 1/2 cup sugar, fruit puree or juice, and butter. Bring just to boiling over medium, heat, stirring occasionally.
• In a medium mixing bowl beat the whole eggs slightly with a fork.
• Slowly add fruit mixture, beating continuously. Return to saucepan; heat and stir over medium heat about 5 minutes or until slightly thickened, but do not boil. strain, if using puree; transfer to a nonmetal bowl. Cover and chill till mixture is cool.
• For meringue, let the egg whites stand at room temperature for 30 minutes. In a large mixing bowl beat the egg whites with an electric mixer on high speed till foamy.
• Add the vanilla and the cream of tartar; beat till soft peaks form (tips curl).
• Gradually add the 1/4 cup sugar, beating on high speed till stiff peaks form (tips should stand straight).
• To assemble, remove pastry shells from pans. Place shells on a baking sheet.
• Spoon passion fruit filling into shells.
• Spoon meringue into a pastry bag fitted with a large star tip. Pipe meringue onto the top of each tart in a woven pattern. (Or, spoon meringue atop each tart.)
• Bake in a 350° oven for 10 to 12 minutes or till meringue edges are golden.
• Rich Tart Pastry (food processor): In a food processor bowl combine 1/3 cup cut-up unsalted or regular butter, 1 1/4 cups all-purpose flour or cake flour, 1/4 cup sugar, and a dash salt. Cover and proces till mixture resembles coarse cornmeal. Add 1 egg yolk and 1 tablespoon milk; process just till mixture begins to form a ball. Wrap the dough in plastic wrap and chill about 1 hour.
• Rich Tart Pastry (hand mix): In a medium mixing bowl stir together 1 1//4 cups flour or cake flour, 1/4 cup sugar, and a dash salt. Cut in 1/3 cup cut-up unsalted or regular butter till pieces are the size of small peas. Combine 1 egg yolk and 1 tablespoon milk; stir into flour mixture. If necessary, add another tablespoon milk if dough seems dry. Form dough into a ball. Wrap in plastic wrap and chill for 1 hour.
• Nutrition information per tart: 634 cal., 36 g fat, 257 mg chol., 12 g pro., 81 g carbo., 1 g fiber, 110 mg sodium. RDA: 17% iron, 57% vit A, 29% thiamine, 40% riboflavin, 19% niacin.

Steps:

• Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
• While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
• You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.