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Passionfruit Tart
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup passionfruit juice
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor, combine 1 1/2 cups of flour, 1/2 cup confectioners' sugar, and 1/4 teaspoon of salt. Pulse to mix.
- Add 1/2 cup of cold, unsalted butter pieces to the food processor and pulse until the mixture resembles coarse crumbs.
- Add 1 egg yolk and pulse until the dough comes together.
- Press the dough into a 9-inch tart pan with a removable bottom, making sure to press it up the sides. Prick the bottom with a fork and chill for 30 minutes.
- Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is golden brown. Let cool completely.
- In a small saucepan, whisk together 1/2 cup granulated sugar, 3 egg yolks, 1/4 cup passionfruit juice, 1/4 cup heavy cream, and 1 tablespoon cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in 1/4 cup of softened butter until smooth.
- Pour the passionfruit filling into the cooled tart shell and spread evenly. Chill in the refrigerator for at least 2 hours before serving.
- Slice and serve the passionfruit tart, optionally garnishing with whipped cream or fresh berries.
The history of Passionfruit Tart can be traced back to the tropical regions of South America, where the passionfruit is native. This delectable dessert has since made its way into the culinary scenes of various countries, including France and Australia, where it has become a popular and beloved treat. Renowned chefs like Pierre Hermé and Adriano Zumbo have put their own unique spin on the Passionfruit Tart, incorporating their expertise and creativity into the recipe. The key to a perfect Passionfruit Tart lies in the balance of tangy and sweet flavors, as well as the delicate texture of the tart shell. For the best version of this dish, one might consider visiting a patisserie in Paris or a trendy cafe in Melbourne, where the Passionfruit Tart is a specialty. The crucial elements of the recipe include fresh passionfruit pulp, a buttery shortcrust pastry, and a smooth, creamy filling. While the classic version of the tart is widely cherished, alternative methods such as adding a hint of coconut or pairing it with a ginger-infused crust can offer delightful variations.
60 min
8
320 calories
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