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
- 2 egg yolks
- 1/4 cup passionfruit pulp
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 egg yolks
- 1/4 cup unsalted butter, cubed
- 1/4 cup passionfruit pulp
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use an electric mixer to mix until the mixture resembles coarse crumbs.
3. Add the egg yolks and passionfruit pulp to the mixture and mix until the dough comes together.
4. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Line the tart pan with the dough, trimming the edges. Prick the bottom of the crust with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
6. Remove the parchment paper and weights and bake for another 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool.
7. In a medium saucepan, combine the heavy cream, sugar, egg yolks, butter, and passionfruit pulp. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
8. In a small bowl, mix the cornstarch and water until smooth. Add to the passionfruit mixture and cook for another minute, stirring constantly.
9. Pour the passionfruit filling into the cooled crust and smooth the top.
10. Bake for 10-15 minutes, or until the filling is set. Remove from the oven and let cool.
11. Serve the passionfruit tart chilled.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes one 9-inch tart, serves 8-10 people.
Nutritional information:
Calories: 330
Fat: 21g
Carbohydrates: 32g
Protein: 4g
Substitutions for ingredients:
- You can use graham cracker crumbs or crushed digestive biscuits instead of flour for the crust.
- You can use canned passionfruit pulp if fresh passionfruit is not available.
Variations:
- Add a layer of whipped cream on top of the passionfruit filling.
- Top the tart with fresh berries or sliced tropical fruits.
- Add a tablespoon of rum to the passionfruit filling for a boozy twist.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking.
- Use a pastry brush to brush the crust with egg wash before baking for a shiny finish.
- Let the tart cool completely before slicing to prevent the filling from spilling.
Storage instructions:
Store the passionfruit tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the passionfruit tart on a cake stand or platter. Dust with powdered sugar and garnish with fresh mint leaves.
Garnishes:
Fresh berries, sliced tropical fruits, whipped cream, powdered sugar, and mint leaves.
Pairings:
Serve the passionfruit tart with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until it comes together.
- If the filling is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Passionfruit is native to South America and was introduced to Europe by Spanish explorers in the 16th century. It is now widely cultivated in tropical regions around the world.
Flavor profiles:
The passionfruit tart has a sweet and tangy filling with a buttery crust.
Serving suggestions:
Serve the passionfruit tart as a dessert for a dinner party or special occasion.
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