I made this tart a few years ago for a party at work, but thought that it could do with an update.
PASSION FRUIT TART WITH RED BERRIES
12-14 SERVINGS.
TART SHELL:
200 G FLOUR
100 G COLD BUTTER, CUBED
80 G ICING SUGAR
40 G EGG YOLKS
1/4 VANILLA POD
1/4 TSP. SALT
JUICE AND ZEST OF 1/2 LEMON
Blend the cold butter, salt and flour to a bread crumb like texture. Blitz in short pulses so the butter does not melt.
Blend egg yolks, flour, vanilla, lemon juice and zest to a creamy mixture in a separate bowl.
Mix the two parts together into a soft dough. Shape the dough into a rectangle, wrap it cling film and put the dough in the fridge for 1 hour.
Roll out the dough to a thickness of approx. 3-4 mm and line a rectangular tart tin with it. Cut away excess dough, pierce the bottom with a fork and place the tin in the fridge for another 1 hour … or 30 minutes in the freezer.
Heat the oven to 190 degrees celsius.
Put a piece of aluminium foil on top of the dough and fill with rice or baking beans.
Bake the tart shell for 15 minutes.
Remove the tin from the oven and remove beans and aluminium foil.
Turn the heat down to 175 degrees celsius.
Place the shell back in the oven for another 5 minutes.
Let the shell cool completely, while you make the filling.
PASSION FRUIT CREAM:
140 G SUGAR
2 M/L EGG
1 TSP. CORNSTARCH
THE PULP OF 6 PASSION FRUITS
JUICE OF ½ LEMON
2 SHEETS OF GELATIN LEAVES
125 G BUTTER, CUBED
Soak the gelatin in cold water for 10 minutes.
Scrape the pulp out of the passion fruit and place it in a bowl. Heat it for 30-50 seconds in the microwave.
Place the pulp in a blender and blitz for 10 seconds. Press the pulp through a fine mesh sieve to remove the seeds.
Whisk sugar and eggs into the passion fruit.
Mix the cornstarch with the lemon juice and whisk it into the mixture, then pour it into a pot.
Boil it over medium-low heat, stirring constantly until it begins to thicken and resemble a thick sauce.
Remove the cream from the heat, squeeze the water out of the gelatin leaves and stir it into the cream.
Add the butter in a little at a time and whisk firmly until it is fully incorporated.
Pour the cream over the biscuit base and place it in the refrigerator until the cream has set.
DECORATION:
A MIX OF RED BERRIES; STRAWBERRIES, RED CURRANTS, RASPBERRIES
JAM, MIXED WITH SOME WATER
VALRHONA OPALYS PEARLS
WOOD SORREL
EDIBLE GOLD DUST
Mix marmalade with a bit of water and heat it briefly in the microwave.
Brush the strawberries with the jam, so they do not dry out so quickly and look beautiful and shiny.
Decorate the cake with the berries.
Finish the decoration with pearls, wood sorrel and gold dust.
