Sunday, September 27, 2009

Passion Fruit

As I entered the market I was greeted with the enticing aroma fresh passion fruit. I just had to buy a bag and take them home. Once home I had to decide what to do with them. After searching through several recipes I decided on Australian Chef Matt Moran's Baked Passion Fruit Tartlets. They turned out to be a tasty treat.

Baked Passion Fruit Tartlets
(Serves 6)

3 eggs
1 egg yolk
150 gm caster sugar
150 ml pouring cream
200 ml strained passionfruit pulp, from about 20-30 passionfruits
To serve: icing sugar

Sweet pastry
225 gm unsalted butter
100 gm icing sugar
375 gm plain flour
1 egg
1 egg yolk, lightly beaten

For the pastry, mix the butter, sugar and flour in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg and combine until a dough forms. Wrap in plastic wrap and allow to rest for 2 hours in the refrigerator.

Preheat the oven to 160C. On a lightly floured surface, roll out the pastry to 3mm thick and use to line six 8cm-diameter tart tins, then place in the refrigerator for 20 minutes. Line pastry-lined tins with baking paper, then fill with pastry weights, dried chickpeas or rice, and blind-bake for 15 minutes. Remove weights and bake for another 5 minutes or until golden. While still warm, fill any cracks with leftover pastry, then brush the insides of the tartlet shells with the beaten egg yolk and return to the oven for 3 minutes or until lightly browned. Remove from the oven and allow to cool.

Reduce the oven temperature to 120C. To make the filling, lightly mix together the eggs, egg yolk and caster sugar in a bowl until sugar has dissolved. Stir in the cream and passionfruit juice and then strain through a fine sieve into a jug. Pour the filling into the tartlet shells and bake for 10-15 minutes or until just set – the filling should still wobble slightly in the centre. Leave to cool to room temperature.

Just before serving, dust the tarts with icing sugar and caramelise with a blowtorch or under a very hot grill.

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