RASPBERRY & PASSION FRUITS TART

Courtesy of Patricia


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
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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 make flat afterward. Wrap it in a plastic film and set in the fridge.
Roll and trim the dough to make a 10-inch circle and fit 6 individual tart pans. Fit the circle into the bottom and up the sides of the pan. Don’t forget to butter the edges
Line the dough with pie weights or dried beans and bake it for 20 minutes. After 10 minutes baking, turn the tray. Set aside the pastry shell, still in the tart pan, to cool.

Start preparing the raspberry jelly.
In a sauce pan, warm 1/3 of the raspberry purée (you can also use frozen fruits). Put the gelatine in cold water for few minutes. Drain it before adding in the raspberry juice. Stir vigourously and add some drops of lemon. You can also add a raspberry brandy. Pour mixture in cold raspberries that you had previously combined with sugar. Set aside until it’s cold. Spread over bottom of pie, and reserve in the freezer.

Meantime you’ll make the passion fruits cream.
In a sauce pan, bring the passion fruits purée, half of sugar and butter to a boil. Combine the eggs and half of sugar, and stir until completely incorporated to get a smooth mixture. Pour the passion fruits purée on it. Bring it to a boil, remove from the stove, and add the gelatine, that you’ll have previously hydrated in cold water. Drain with a chinois. Remove the pie from freezer.
Add half of butter in the cream., and pour the mixture on the raspberry jelly. The cream will cover the jelly. Reserve again in the fridge or in the freezer.

DECORATION
Mix the pulp of half a passion fruit jelly and with a touch of yellow food coloring. Brush the tart with unflavored icing jelly. Decorate with the second half of passion fruit, and few fresh raspberries that you have rolled in icing sugar, and few ground pistachios.



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