Passion Fruit and Raspberry Tart
Adapted from Pierre Herme. A pate sucree crust filled with passion fruit cream, joconde sponge, raspberry jelly and finished with a passion fruit glaze.
Ingredients
| 300 g | unsalted butter, cubed, at room temperature (pate sucree) | |
| 190 g | powdered sugar | |
| 60 g | ground almonds | |
| 1 | vanilla bean, scraped | |
| 2 | eggs, room temperature | |
| 500 g | all-purpose flour | |
| 1 tsp | 5 ml | salt |
| 200 g | whole eggs (passion fruit cream) | |
| 180 g | granulated sugar | |
| 150 g | passion fruit pulp (no seeds) | |
| 15 g | lemon juice | |
| 300 g | unsalted butter, at room temperature | |
| — | joconde sponge (or any sponge) | |
| — | raspberry jelly | |
| — | neutral glaze (passion fruit glaze) | |
| — | passion fruit juice (with pulp) | |
| 250 ml | water (translucent glaze) | |
| — | orange zest | |
| — | lemon zest | |
| 1 | used vanilla pods or ½ vanilla bean seeds | |
| 100 g | sugar | |
| 10 g | pectin NH (15g for regular pectin) | |
| 10 g | lemon juice | |
| 3-4 | chopped mint leaves |
Instructions
Pate Sucree
Yield: three 10½-in crusts or four 8-in crusts
- Put the butter in a mixer bowl and cream until smooth and creamy using a paddle attachment.
- Add the sugar, ground almonds, and vanilla bean seeds. Mix until combined.
- Add the eggs one at a time, fully incorporating the previous one before adding the next one (the dough might look curdled at this point but don't worry, it'll come together once you add the flour).
- Combine the flour and salt. Add to the dough in about three additions. Mix until just it comes together. Do not overwork! Like Pierre said, "it's better to have lumps of butter rather than to have an overworked dough".
- Divide the dough in the portions you need. Form each one into a ball and flatten it into a disk. Wrap each disk with plastic wrap and store in the fridge overnight (you can also freeze the dough at this point and thaw it in the fridge overnight).
- Remove one disk from the fridge, and roll it either between two sheets of parchment paper, or just well-floured surface. You need to move quickly though. You don't want the dough to be soft and overworked.
- Line your tart pan with the dough and put it back in the fridge for at least 1-2 hrs to rest.
- Preheat the oven to 350 F.
- When you're ready to bake, put a parchment paper on top of the dough and fill the bottom with either rice or beans.
- Bake for 20 minutes. Take the parchment paper and the beans/rice off, then continue to bake for another 5-10 minutes until it's golden brown.
- Let cool in the ring.
Passion Fruit Cream
Mix the eggs, sugar, passion fruit pulp, and lemon juice and cook in a bain-marie, making sure that the bottom of the bowl doesn't touch the hot water underneath. Stir/whisk constantly until the mixture thickens and reaches 85-86C. Strain the mixture and let cool to about 55-60 C and put it in a blender (if you don't have a hand-held blender). Add the butter a couple of pieces at a time, to make an emulsion. The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream. Make sure to stop and run the blender a few times to avoid over-heating.
Assembly
- Joconde - or use any thing sponge.
- Raspberry jelly - you might want to quarter the recipe depending on how many tarts you're making.
Passion Fruit Glaze
- Neutral glaze (see below)
- Passion fruit juice (with pulp)
Translucent Glaze
- Combine the water, zests, and vanilla pod/seeds and heat it to 45 F.
- Add the sugar and the pectin. Bring to a boil for about 2 minutes.