Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup passionfruit pulp
- 1/4 cup finger lime pearls
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Rubber spatula
- Fine-mesh strainer
- Parchment paper
- Pie weights or dried beans
- Handheld mixer or stand mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse sand.
3. Add the egg yolk and pulse until the dough comes together.
4. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Line the crust with parchment paper and fill with pie weights or dried beans.
6. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is golden brown.
7. In a mixing bowl, whisk together the passionfruit pulp, finger lime pearls, heavy cream, sugar, eggs, melted butter, and salt.
8. Strain the mixture through a fine-mesh strainer into a clean mixing bowl.
9. Pour the mixture into the pre-baked tart crust.
10. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
11. Let the tart cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 345
Fat per serving: 21g
Saturated fat per serving: 12g
Cholesterol per serving: 130mg
Sodium per serving: 145mg
Carbohydrates per serving: 35g
Fiber per serving: 1g
Sugar per serving: 20g
Protein per serving: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or almond flour for a gluten-free version.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe accordingly.
- Granulated sugar can be substituted with coconut sugar or honey for a healthier version.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Passionfruit pulp and finger lime pearls can be substituted with other citrus fruits or berries for a different flavor.
Variations:
- Add a layer of whipped cream or meringue on top of the tart before serving.
- Top the tart with fresh fruit or edible flowers for a decorative touch.
- Use a different type of crust, such as a graham cracker crust or a nut crust, for a different texture.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to handle.
- Blind-bake the crust to prevent it from becoming soggy.
- Strain the filling mixture to remove any lumps or seeds.
- Let the tart cool completely before slicing to prevent the filling from oozing out.
- Serve the tart with a dollop of whipped cream or a scoop of ice cream for a decadent dessert.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the tart come to room temperature before serving, or heat in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the tart with powdered sugar before serving.
- Top the tart with fresh fruit or edible flowers for a decorative touch.
- Serve the tart on a cake stand or platter for an elegant presentation.
Garnishes:
- Fresh fruit
- Edible flowers
- Whipped cream
- Powdered sugar
Pairings:
- Serve the tart with a glass of sparkling wine or champagne for a celebratory occasion.
- Pair the tart with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water at a time until it comes together.
- If the filling is too runny, bake for an additional 5-10 minutes until set.
- If the filling is too thick, add a tablespoon of milk or cream at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of foodborne illness.
- Store the tart in the refrigerator to prevent the growth of bacteria.
Food history:
- Passionfruit and finger limes are native to Australia and have been used in traditional Aboriginal cuisine for thousands of years.
Flavor profiles:
- The tart has a sweet and tangy flavor from the passionfruit and finger limes, with a buttery and flaky crust.
Serving suggestions:
- Serve the tart as a dessert at a dinner party or special occasion.
- Enjoy a slice of the tart with a cup of tea or coffee for a mid-day treat.
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Region: Australian