Passion Fruit Tarts Recipe - Cooking Index
Passion Fruit Tarts Recipe - Cooking Index
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.
Courses: Dessert| Filling | ||
| 1/2 cup | 99g / 3.5oz | Unsalted butter - melted |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 cups | 396g / 13oz | Eggs - lightly beaten (large) |
| 1/2 cup | 118ml | Passion fruit juice |
| Crust | ||
| 2 1/4 cups | 140g / 4.9oz | All-purpose flour |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/2 cup | 99g / 3.5oz | Lard - cut 8 pieces |
| 1/4 cup | 49g / 1.7oz | Unsalted butter - cut 4 pieces |
| 3 tablespoons | 45ml | Ice water |
| 1/2 cup | 73g / 2.6oz | 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. 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 passion-fruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6215 broadcast 03-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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