Chill in the refrigerator for at least 2 hours or overnight. Turn the dough out onto a large piece of plastic wrap, pat into a disk about 1-inch thick, and wrap well.Add the flour and mix on low speed until no dry flour remains, about 1 minute. Add the egg yolk, vanilla extract, and salt and mix until incorporated, about 1 minute. Cream together the butter and sugar on medium-high speed until the mixture turns pale and looks almost fluffy, about 7 minutes, occasionally stopping the mixer to scrape down the sides of the bowl. Add the butter to the bowl of a stand mixer and beat on medium speed for one minute.(The same basic technique applies to this cranberry curd tart.) Just heat it slowly until thickened and strain it and pour the curd into the tart crust and the whole thing goes into the oven until it sets just so (just until it loses its wiggle). Some recipes for citrus curds ask you to mess around with double boilers and have you temper the eggs, but I’ve found that if you heat everything gently in a heavy-bottomed pan there’s no need to dirty extra dishes. The passion fruit curd filling comes together easily. (If you’re looking for a less-fussy crust, you could use my easy shortbread tart crust.) Which, honestly, only adds to its charm.īut if you have a favorite sweet tart crust (also known as pâte sucrée) recipe feel free to use it here. It’s worth noting that the crust is on the fragile side, which means the edges tend to come out looking a little, ahem, rustic. The generous dose of powdered sugar gives it a lovely melt-in-your-mouth texture that I just love. The crust on this one is crisp and tender and delicate. You can thaw the frozen puree gently on the stove or in a bowl in the microwave just until it turns liquid.īe sure to use something where passion fruit is the only ingredient and avoid shelf stable passion fruit nectars or juice with added sugar. It’s generally available in the frozen fruit section at Mexican grocery stores (and is available online if your local stores don’t have it) and is high quality and easy to use. (The seeds are totally edible and sometimes used as garnish on passion fruit desserts, and you can throw them on as garnish at the end if you like, but you don’t want them in the smooth curd.)īut I tend to have an easier time finding frozen passion fruit puree. Then just slice them in half, scoop out the juicy pulp and strain out the seeds. Seek out fruit that’s heavy for its size and know that the wrinklier they are, the riper they are. You can use fresh passion fruit if you come across the wrinkly purple fruit at your local grocery store. It’s just a tropical fruit with a marigold-colored pulp that I sometimes think people hear passion fruit and think it’s some sort of impossibly fancy, pastry-cheffy ingredient, but there’s no reason to be intimidated. (But if you would rather go with lemon, this lemon ginger tart is great.) I tend to think of the passion fruit curd here tasting like lemon curd, but somehow fuller and rounder and-no disrespect to lemon curd-better. If you’re a fan of lemon desserts, odds are you’ll be into this. But one of my favorite ways to enjoy its bright, sweet-tart, tropical flavor is in a classic passion fruit tart. I love it in pots de creme, in pâte de fruit, and in popsicles. Passion fruit is one of my favorite flavors.
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