Posts

Showing posts from January, 2010

RASPBERRY & PASSION FRUITS TART

Image
Courtesy of Patricia Versailles Cooking School INGREDIENTS (6/8 serving) For the dough 200g all-purpose flour 120g unsalted butter 40g egg (half of an egg) 65g powder sugar 25g almond meal 2g table salt A pinch of vanilla powder For the passion fruits cream 105g eggs (about 2 eggs) 95g granulated sugar 100g passion fruit purée 140g unsalted butter 3g gelatine For the raspberry jelly 200g raspberry purée 25g granulated sugar 4g gelatine Decoration 60g fresh fruits 100g unflavored icing jelly --> DIRECTIONS Preheat oven to  320°F ( 160°C ). In a bowl, combine flour, icing sugar, salt, almond mea land vanilla powder. Dig a well in the middle, and add chilled and chopped butter. With your fingers, mix all these ingredients together until you obtain a shortcrust pastry texture. Add the egg, and stir first with your finger and after with a spatula. Form a ball that you m