Tuesday, 9 September 2014

Finally...... Raspberry & Passionfruit Tarts

Finally submitted my thesis yesterday night, though it’s not completely over, awaiting viva in a few weeks.
I have no ideas what to do for the rest of the week apart from all those writing & editing.
My mind is still about writing thesis, need something to divert my mind & focus.
I think it’s a great time to start baking again & updating my blog.

The recipe I’m sharing now is from a while back in summer.
A request from my sister, I’d asked her what she’d like to have for desserts the day before we went picking raspberries.
Cheesecake was on the list but passionfruit & raspberry tart sounded wonderful, plus it wasn't difficult to make at all.
We’ve had tart passion framboise from Laduree, it’s amazingly delicious.
Although my sister has the cookbook, it’s not at hand so I simply googled the recipe for it & found a recipe from Bertha’s blog.
Crunchy tart crust, rich yet exotic passionfruit cream & tangy raspberries, just a wonderful combination.

Recipe (8 x 3” tarts)
adapted from here

Pate Sucree
300 g unsalted butter
190 g icing sugar
60 g ground almonds
1/2 vanilla pod, scrapped
2 eggs
500 g plain flour
1 tsp salt

In a large mixing bowl, whisk the butter with icing sugar until smooth & creamy.
Add ground almonds & vanilla seeds, mix until combined.
Whisk in the eggs, one at a time, until combined.
Combine flour & salt, add in 3 portions & mix until just combined.
Divide into 2 portions & flatten into a disk.
Wrap each one with cling film & refrigerate overnight (or freeze until needed).
Flour the surface & roll into 5 mm thick.
Line the tart pans with the dough & refrigerate for 1-2 hrs.
Line the dough with a piece of parchment paper & fill with baking beans.
Bake in a preheated oven at 180C for 20 min.
Remove from the oven, carefully remove the paper & beans, bake for another 5-10 min until golden brown.

Créme Passion 
200 g eggs
180 g sugar
150 g passionfruit pulp, no seeds
15 g lemon juice
300 g unsalted butter, softened

In a large bowl, mix all ingredients except butter & cook in a bain marie, ensuring the bottom doesn’t touch the water.
Whisk continuously while heating until the mixture thickens (~85C).
Cool to 55-60C & use a blender to blend in butter, add the butter in small portions at a time.

Once the tart crusts are cooled, fill with passionfruit cream.
Refrigerate until firm about 2 hrs.
Arrange fresh raspberry on top & serve. 

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