PASSION FRUIT TART
Steps:
- Gather the ingredients. Preheat the oven to 375 F/190 C/Gas 5.
- Grease a 23 centimeter/9-inch loose-bottomed tart tin with a little butter . Roll out the pastry and line the tart dish, making sure there are no tears in the pastry. Prick the base of the dish using a fork. Refrigerate for 15 minutes.
- Cover the pastry with a scrunched up piece of baking parchment and fill with baking beans, or use long grain rice. Bake for 15 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden.
- Gather the ingredients.
- To create the passion fruit pulp, halve passion fruits and scrape the all the pulp, seeds and juice into a sieve over a bowl. Rub the pulp through the sieve, discard the seeds.
- Place the lemon zest, lemon juice, passion fruit puree, sugar, eggs and egg yolks into a large roomy saucepan. Over a very low heat, incorporate all the ingredients-you will find a whisk is best for this. Continue to whisk until the sugar has dissolved. Do not rush this process or you will scramble the eggs. Before you know it, the mixture will begin to thicken. It is ready when thick enough to coat the back of a wooden spoon.
- Remove the pan from the heat and place to one side. From time-to-time, whisk the mixture as it cools down. Once cooled, stir in the softened butter. Do not add too soon or the butter will simply melt making the tart greasy.
- Raise the oven temperature to 450 F/230 C/Gas 8.
- Pour the mixture into the cooked pastry base, place near to the top of the hot oven and bake for about 8 minutes. Remove from the oven before the surface starts to brown. Leave to cool completely before serving, preferably overnight. Serve with whipped cream or crème fraîche on top.
Nutrition Facts : Calories 687 kcal, Carbohydrate 50 g, Cholesterol 475 mg, Fiber 7 g, Protein 17 g, SaturatedFat 27 g, Sodium 303 mg, Sugar 28 g, Fat 49 g, ServingSize serves 8, UnsaturatedFat 0 g
LEMON CURD, MASCARPONE & PASSION FRUIT TART
Serve this vibrant lemon curd and passion fruit tart as an easy dessert or sweet treat. Its tropical flavours make it perfect for summer
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the puff pastry onto a lined baking tray. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with the egg.
- Bake for 15-20 mins, or until golden and crisp. Gently push down the middle with the back of a spoon, then leave to cool completely.
- Whisk the mascarpone with the double cream and 3 tbsp lemon curd until soft and spoonable. Fold in another 3 tbsp lemon curd and the seeds of 1 passion fruit.
- Spoon the cream mixture in the centre of the pastry and scatter over the seeds of 2 passion fruit and the chopped pistachios.
Nutrition Facts : Calories 602 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
PASSIONFRUIT TART
This is from Australian Chef Neil Perry. Posted for Zaar World Tour III, found on Epicurious.com I haven't tried it yet, but it sounds lovely to me, so I wanted to put it here for safekeeping. NOTE: Filling should be made the day before.
Provided by pattikay in L.A.
Categories Tarts
Time 1h25m
Yield 1 tart
Number Of Ingredients 13
Steps:
- Sweet shortcrust pastry:.
- Place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds.
- Add the milk and egg yolks and process for a further 30 seconds until a mass forms.
- Turn out to a lightly floured surface and knead lightly for a few moments.
- Flatten and form a disk.
- Wrap in plastic and place in the refrigerator for 1 hour.
- Roll out the dough with a rolling pin according to the recipe. Refrigerate until needed.
- Filling:.
- Put the passion fruit mix together the day before you wish to bake the tart (resting it in the refrigerator helps avoid splitting). Break the eggs into a bowl and whisk.
- Add the sugar and continue to whisk until well incorporated.
- While stirring gently, pour in the cream. Add the passion fruit juice and continue to stir until well blended.
- Cover and refrigerate overnight.
- Spray a 10-inch tart tin with cooking spray.
- On a lightly floured surface, roll out the pastry to an 11-inch round.
- Roll the pastry over your rolling pin and gently ease into the tart case, pushing the sides in gently so that it takes the fluting.
- Rest in the refrigerator for 30 minutes.
- Preheat the oven to 350°F
- Line the tart case with foil, place rice in the foil and bake blind for 20 minutes. Remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes.
- Remove from the oven and lower the temperature to 290°F
- Return the tart case to the oven.
- With the case sitting in the oven, carefully pour in the passion fruit custard.
- Fill the tart right to the top.
- Bake for 40 minutes.
- Check - the tart should be halfway set but still be quite wobbly in the middle.
- If you take it out too soon it will not set and will run when you cut it; if you leave it in too long it will set too firmly and lose its elegance.
- Through experience you'll find the optimum set for the tart in your oven.
- Remove the tart from the oven, balance on a cup and remove the sides.
- Put on a cake rack and, with a palette knife, slide the base off the tart tin.
- This will allow the tart to cool and the pastry to crisp up rather than sweat.
- Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. Allow to cool for 1 hour.
- Carefully cut with a serrated knife and place in the middle of large white plates. Dust with confectioner's sugar and serve.
Nutrition Facts : Calories 4390.3, Fat 195.9, SaturatedFat 105.3, Cholesterol 2773.5, Sodium 1377.8, Carbohydrate 578.3, Fiber 5.1, Sugar 421.7, Protein 89.2
PASSION FRUIT TARTS
Steps:
- Sweet Tart Shells: Preheat oven to 350 degrees F.
- Cream the butter and sugar in a mixer. Add the yolks, then flour, then heavy cream until just incorporated. Remove from the mixer and wrap in plastic wrap and let rest refrigerated over night.
- Roll out the dough on a lightly floured work surface to 1/4-inch thick. Use a round cutter to cut the dough to fit miniature tart molds that are 1 1/2 inches wide. Grease the molds with cooking spray and line the dough in the mold. Place on a sheet tray and bake in oven until golden.
- Passion Fruit Mousse: Place the passion fruit puree, butter and eggs into a stainless steel saucepan over medium heat. Use a wooden spoon to stir until the mixture becomes slightly thick. Be careful not to scramble the eggs. Make sure to stir along the edges of the saucepan. Remove from the heat and add the soaked gelatin sheets. Strain the mixture into a stainless steel bowl and let cool. Whip the heavy cream until soft peaks form and fold into the cooled passion fruit mixture. Place mousse into a piping bag fitted with a small fluted tip and pipe into tart shells. You can decorate with fresh mint leaves or small pieces of colorful fruit. Chill until ready to serve.
APPLE AND PASSION FRUIT TARTLETS
This great recipe for apple and passion fruit tartlets is courtesy of Michel Roux and is featured in "Pastry." Photo Credit: Martin Brigdale
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- On a lightly floured work surface, roll out puff pastry to 1/16-inch thick. Using a 4 1/2-inch round pastry cutter, cut out six rounds. Brush a baking sheet with a little cold water and, using a spatula, transfer rounds to baking sheet. Transfer baking sheet to refrigerator and chill for 20 minutes.
- Preheat oven to 375 degrees. Prick rounds in five places with the tines of a fork. Divide creme patissiere evenly between each of the pastry rounds. Spread creme patissiere evenly, leaving a narrow border around the edges.
- Peel apples; slice in half and remove the stem and core. Thinly slice each half. Arrange each sliced half on a pastry round in an overlapping circle. Transfer to oven and bake for 15 minutes.
- Remove tartlets from oven and sprinkle with sugar. Return to oven and continue baking 5 minutes more. Immediately transfer tartlets to a wire rack using a spatula.
- Cut each passion fruit in half and scrape out the pulp and seeds directly onto the tartlets just before serving.
PEACH AND PASSION-FRUIT PHYLLO TARTS
Categories Dairy Fruit Dessert Bake Cocktail Party Fourth of July Vegetarian Yogurt Peach Summer Shower Passion Fruit Party Phyllo/Puff Pastry Dough Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Make shells:
- Preheat oven to 425°F.
- Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel. In a very small saucepan melt butter. On a work surface brush 1 phyllo sheet with half of melted butter. Top buttered phyllo with a second phyllo sheet and brush with remaining butter. Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet. Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims. Fold in pastry overhang to form a shallow crumpled edge.
- Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack. Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
- Make filling:
- Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl. Drain yogurt in sieve, covered and chilled, at least 1 hour. Discard liquid and transfer yogurt to a bowl. Stir in sugar.
- Halve and pit peaches and cut into 1/2-inch-thick wedges. Transfer wedges to a small bowl. Halve passion fruit and scoop flesh and seeds into bowl. Stir in honey until combined well. Fruit mixture may be made 2 hours ahead and kept chilled, covered.
- Assemble:
- Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops. Top yogurt with fruit mixture.
PASSION FRUIT TART
Provided by Neil Perry
Categories Milk/Cream Egg Fruit Dessert Bake Passion Fruit
Yield Serves eight
Number Of Ingredients 8
Steps:
- Put the passion fruit mix together the day before you wish to bake the tart (resting it in the refrigerator helps avoid splitting). Break the eggs into a bowl and whisk. Add the sugar and continue to whisk until well incorporated. While stirring gently, pour in the cream. Add the passion fruit juice and continue to stir until well blended. Cover and refrigerate overnight.
- Spray a 26 cm (10-inch) tart tin with Pure and Simple (vegetable cooking spray).
- On a lightly floured surface, roll out the pastry to an 11-inch round. Roll the pastry over your rolling pin and gently ease into the tart case, pushing the sides in gently so that it takes the fluting. Rest in the refrigerator for 30 minutes.
- Preheat the oven to 180°C (350°F). Line the tart case with foil, place rice in the foil and bake blind for 20 minutes. Remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes. Remove from the oven and lower the temperature to 140°C (290°F). Return the tart case to the oven.
- With the case sitting in the oven, carefully pour in the passion fruit custard. Fill the tart right to the top. Bake for 40 minutes.
- Check - the tart should be halfway set but still be quite wobbly in the middle. If you take it out too soon it will not set and will run when you cut it; if you leave it in too long it will set too firmly and lose its elegance. Through experience you'll find the optimum set for the tart in your oven.
- Remove the tart from the oven, balance on a cup and remove the sides. Put on a cake rack and, with a palette knife, slide the base off the tart tin. This will allow the tart to cool and the pastry to crisp up rather than sweat. Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. Allow to cool for 1 hour. Carefully cut with a serrated knife and place in the middle of large white plates. Dust with confectioner's sugar and serve.
PASSION FRUIT CHEESECAKE TART
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert recipe from TV chef Thomas Joseph.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 350 degrees.
- Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
- Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
- Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
- Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
- Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.
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