Caramelised Passion Fruit Lime Tart Recipes

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CARAMELISED PASSION FRUIT & LIME TART



Caramelised passion fruit & lime tart image

This zingy tart has a wonderful flavour and is a great way to cook with passion friut

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat

Time 1h10m

Number Of Ingredients 7

500g pack dessert pastry
8 passion fruits
finely grated zest and juice of 1 lime
200g golden caster sugar
6 egg yolks
142ml tub double cream
icing sugar for dusting (optional)

Steps:

  • Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
  • While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
  • You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.

Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.36 milligram of sodium

CARAMELIZED LEMON-LIME TART



Caramelized Lemon-Lime Tart image

Provided by Food Network

Categories     dessert

Time 1h24m

Yield 8 to 10 servings

Number Of Ingredients 14

Pate Sucre, recipe follows
4 whole eggs
4 egg yolks
1 cup plus 2 tablespoons sugar
2/3 cup lemon juice
2/3 cup lime juice
2 small lemons, zested
2 small limes, zested
6 ounces (1 1/2 sticks) soft butter, cut into small pieces
1 1/4 cups cake or pastry flour
4 tablespoons sugar
1/4 pound (1 stick) unsalted butter, chilled, cut into small pieces
1 egg yolk
1 tablespoon heavy cream

Steps:

  • Preheat oven to 350 degrees F.
  • Roll out the pate sucre to a circle about 1/4 inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans, and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer.
  • In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes.
  • Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight.
  • Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.
  • Cut into slices and serve. If you have caramelized the sugar, serve the tart with fresh strawberries or raspberries.
  • In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
  • In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.

CARAMELIZED LEMON-LIME TART



Caramelized Lemon-Lime Tart image

Provided by Food Network

Categories     dessert

Time 6h5m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 recipe pate sucre, recipe follows
4 whole eggs
4 egg yolks
1 cup plus 2 tablespoons sugar
2/3 cup lemon juice
2/3 cup lime juice
2 small lemons, zested
2 small limes, zested
6 ounces (1 1/2 sticks) soft butter, cut into small pieces
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F.
  • Roll out the pate sucre to a circle about 1/4 inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer.
  • In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes.
  • Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight.
  • Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.
  • Cut into slices and serve. If you have caramelized the sugar, serve the tart with fresh strawberries or raspberries.
  • In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
  • In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.

CARAMELIZED SUMMER FRUIT TART



Caramelized Summer Fruit Tart image

Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

2 tablespoons Demerara sugar, plus more as needed
2 to 5 tablespoons granulated sugar (see Tip)
2 to 3 tablespoons cornstarch (see Tip)
Pinch of kosher salt
4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries)
1 tablespoon lemon juice or mild vinegar, such as rice wine vinegar or balsamic
1 tablespoon honey, plus more as needed
1 tablespoon vanilla extract
All-purpose flour, for dusting the work surface
1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still very cold
Whipped cream, crème fraîche or ice cream, for serving

Steps:

  • Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
  • In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
  • On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
  • Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
  • Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.

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