Passion Fruit Tart

DID YOU KNOW?

The purple passion fruit plant originated in subtropical South America, and is native to an area that stretches from southern Brazil to northern Argentina (Morton). Though the origin of the yellow passion fruit is unclear, it is believed to have also originated in Amazonian Brazil.

However, history shows that Catholic missionaries in 16th-century Brazil named the native fruit after the appearance of the flower from which it comes.

The passion flower's individual features were found to be symbolic of the crucifixion of Christ, or as known in biblical history, the Passion of the Christ.

Makes One 10” tart or 4-6 individual tartlets
Perfect for Valentine’s Day and pairs wonderfully with dark chocolate!

For the Crust:

1 1/2cup. flour, all-purpose
1 stick+1Tbsp unsalted butter, very cold, cubed
1 egg yolk
1 pinch salt
½ cup icing sugar
1 tbsp. water, cold

1. In a food processor, pulse the flour, butter, salt and sugar and work the mixture to fine a sandy texture. Add the yolk and the water and work the dough to a soft ball. (Do not overwork). Flatten into a disk and chill for at least 30 minutes before shaping.

2. Roll the dough out to a thickness of approx. 1/8” (3 mm). Prick the base of the crust with a fork a few times then line the tart shell with parchment and weight it down with pie weights or dried beans or rice.  

3. Blind Bake this tart shell at 400F for approx. 15 mins, then remove the paper with the ‘weight’ in it and continue to bake for another 5 mins or until the bottom is completely baked and not doughy at all. Remove from the oven and let cool completely.
   

For the Filling:

200 g passion fruit juice or puree*
200 g eggs (4 large)
200 g sugar
175 g butter, cold

* passion fruit is a very tart fruit that contains seeds that are quite large, thus it can be difficult to use the fruit on its own. Puree and juices of passion fruit are usually in the freezer section of grocery stores specializing in Latino or Asia cuisine ingredients.

Method:

1. Beat the eggs and sugar in a large mixing bowl until smooth and slightly pale.

2. In a saucepan, heat the passion fruit juice/puree to a simmer. Put a damp cloth under the bowl of egg mixture and pour the hot liquid in a slow steady stream into the bowl, whisking the stream in constantly, never letting the mixture stop. 

3. Pour the mixture back into the saucepan and with the whisk continue to Stir over a medium heat until the mixture starts to thicken. Try to get you whisk to scrap all surfaces of the bottom of the pot to ensure that it doesn’t start to cook too much in one spot and start to brown. Continue stirring until, when you stop whisking, the mixture resembles bubbling mud in texture (you’ll know it when you see it).

4. Strain this into another bowl and beat in the butter, one piece at a time until it is melted and incorporated.

5. Allow to cool at room temperature before filling the tart shell.

6. Chill before serving for at least 3 hours.

7. Garnish with sliced fresh passion fruit , mint leaves or fresh raspberries