I love easy recipes. Life is sometimes just too hectic, for difficult to understand and even more difficult to make recipes. I think that the three of us really try to give our readers recipes that can be easily made using readily available items that won’t take the whole day. That said, there are always exceptions in life and this passion fruit tart is one of them.
I hadn’t cooked in about two months (morning sickness got the best of me) and finally was feeling better to host a dinner. With all of that pent-up cooking motivation I went to one of my favorite cookbooks, “Sunday Suppers at Luques” by Suzanne Goin and decided on a lemon tart for dessert. I’m all about seasonal cooking, but I couldn’t resist this one. I made it, served it, hoping to have a piece left over for my husband (who was in reserve duty), but the crowd finished it like it was going out of style. The tart was even the subject of conversation for about an hour of the evening, and my very dear friend suggested that I should make it with passion fruit.
My house is almost being taken over by our passion fruit plant (it grows like mushrooms after the rain). Last summer I had so many passion fruits that went uneaten, that I scooped out the juice from them and froze the juice (I had a lot). I defrosted the juice, brought it to our photo shoot and made the tart with passion fruit and adapted a few other things in the recipe.
For the tart dough:
1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1⁄4 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp. salt
1 stick (4 oz./100 grams) cold unsalted butter, cut into cubes
For the tart filling:
1 recipe basic tart dough
4 extra-large eggs
3 extra-large egg yolks
1 cup sugar
1 cup fresh passion fruit juice
1 stick (4 oz. /100 grams) tablespoons cold unsalted butter, cut into small pieces
A pinch of kosher salt
1. Make the tart dough: In a small bowl, stir together the egg yolk, water and vanilla; set aside.
2. Using a stand mixer fitted with a paddle attachment, mix together the flour, sugar and salt. Add the butter and mix on on medium-low speed until the mixture has a crumb –like texture. Add the egg mixture and mix just until the dough pulls together.
3. Working on a lightly floured surface, roll out the dough to about ⅛ inch thick. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 9½-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan. Prick the bottom with a fork. Chill for 1 hour in the fridge. Makes enough dough for one 9 1/2-inch tart or six 4-inch tartlets.
4. Make the tart: Preheat the oven to 350°F (180°C).
5. Line dough with parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and carefully lift out the paper and beans. Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.
6. While the crust is chilling, make the curd. Whisk the eggs, yolks, sugar, and passion fruit juice together in a heavy-bottomed saucepan. Cook over medium heat, mixing continuously, with a wooden spoon until the passion fruit curd has thickened to the consistency of pastry cream and coats the back of the spoon.
7. Remove the curd from the heat. Add the butter a little at a time, stirring to incorporate completely. Season with the salt. Let the curd cool about 8 minutes, and then pour into the prepared tart shell. Chill the tart in the refrigerator for at least 4 hours and serve when completely set.