Passion Fruit Tart

4 large eggs

3 ¾ ounces sugar

6 ounces passion fruit puree

6 ounces heavy cream

1 partially baked 9-inch Pâte Sucrée Tart Crust

1/8 teaspoon vanilla extract

 

Preheat the oven to 350˚F. Whisk together the eggs and 3 ½ ounces of the sugar in a medium bowl. Whisk in the passion fruit puree and then whisk in 2 ounces of the cream. Strain through a fine mesh sieve and skim off any foam from the surface. Slowly pour into the tart crust. Bake for 14 to 16 minutes, or until just set. Let cool to room temperature. Refrigerate for 2 to 3 hours, or until firm.

 

Combine the remaining 4 ounces of cream, remaining ¼ ounce of sugar, and vanilla and whip to firm peaks. Transfer to a pastry bag fitted with a large star tip and pipe onto the tart in a decorative manner. Cut the tart into portions and serve immediately.

Makes 1 9-inch tart, serving 8. You will need about 12 fresh passion fruits for this recipe. When buying passion fruits, look for fruit that's shrinkled—that's my word for shrunken and wrinkled—and trust me when I say there's no better way to describe a ripe passion fruit. To make passion fruit puree, halve the passion fruits, scoop out the flesh using a spoon, and strain it through a fine mesh sieve. You can also use frozen passion fruit puree. If you can get your hands on it, use Tahitian vanilla, which has a uniquely floral character. Tahitian vanilla pairs beautifully with passion fruit.

 

Lemon Tart: Increase the sugar in the custard from 3 ½ to 4 ounces. Mix this quantity of sugar with the grated zest of 1 large or 2 small lemons until very fragrant before blending it with the eggs. Use freshly squeezed lemon juice instead of passion fruit puree.

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