Passion Fruit Tarts Recipes

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PASSION FRUIT TART



Passion Fruit Tart image

Zingy passion fruit tart is a new take on a classic lemon tart. It is packed with fruitiness and is so easy to make.

Provided by Elaine Lemm

Categories     Dessert     Pie

Time 1h20m

Yield 8

Number Of Ingredients 9

For the Crust:
300 g shortcrust pastry (chilled)
For the Filling:
1 lemon (grated zest and juice)
1 cup/235 mL passion fruit pulp (without seeds)
12 ounces/350 g caster sugar
6 eggs (whole)
9 egg yolks
10 1/2 ounces/300 g unsalted butter (softened)

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

PASSION FRUIT TARTS



Passion Fruit Tarts image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 10

1/2 cup unsalted butter, melted
3/4 cup sugar
2 large eggs, lightly beaten
1/2 cup passion fruit juice (see Note)
2 1/4 cups all purpose flour
3/4 teaspoon salt
1/2 cup lard, cut into eight pieces
1/4 cup unsalted butter, cut into 4 pieces
3 tablespoons ice water
1/2 cup coarsely chopped pistachio nuts, for garnish

Steps:

  • For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the double-boiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick.
  • For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the dough into a ball and refrigerate for 2 hours.
  • To assemble the tarts: Roll the dough out to 1/8-inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2-inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes. Preheat the oven to 425.
  • Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve.

PASSION FRUIT TARTS



Passion Fruit Tarts image

Provided by Food Network

Categories     dessert

Number Of Ingredients 10

1 pound 4 ounces sweet butter
1 1/2 cups confectioners' sugar
4 egg yolks
6 3/4 cups flour
2 ounces heavy cream
3 1/2 ounces passion fruit puree
5 1/2 ounces sweet butter
4 eggs
2 gelatin sheets, soaked in cold water
2 3/4 cups heavy cream

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.

PASSION FRUIT CHEESECAKE TART



Passion Fruit Cheesecake Tart image

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

9 graham crackers
2 tablespoons granulated sugar
4 1/2 tablespoons unsalted butter, melted and slightly cooled
4 ounces cream cheese, room temperature
1/3 cup sugar
Pinch of salt
1 large egg
1 can sweetened condensed milk
4 large egg yolks
1/2 cup passion fruit puree
Pinch of salt
Sweetened whipped cream, for serving

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.

PASSION-FRUIT MERINGUE TART



Passion-Fruit Meringue Tart image

Categories     Fruit     Dessert     Bake     Backyard BBQ     Summer     Shower     Passion Fruit     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

For passion-fruit curd
6 large eggs
1 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2/3 cup thawed unsweetened passion-fruit (maracuyá) purée* such as Goya brand
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes
For pastry
1 1/3 cups all-purpose flour plus additional for dusting
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 1/2 tablespoons ice water plus additional if necessary
For meringue
4 large egg whites at room temperature 30 minutes
1/8 teaspoon salt
3/4 cup sugar
1/4 cup water
Special Equipment
a pastry or bench scraper; a 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice; a candy thermometer; a pastry brush; a small blowtorch

Steps:

  • Make curd:
  • Whisk together eggs, sugar, cornstarch, and salt in a bowl until smooth.
  • Heat passion-fruit purée in a 1 1/2- to 2-quart heavy saucepan over moderate heat until heated through, then add hot purée to egg mixture in a slow stream, whisking until combined. Return to saucepan. Whisk in butter, 1 cube at a time, over moderate heat and cook, whisking frequently, until mixture is thickened and just comes to a boil, about 6 minutes. Cook, whisking constantly, 2 minutes more. Force curd through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, at least 8 hours.
  • Make pastry while curd chills:
  • Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk and water with a fork and stir into flour mixture (or pulse) until combined well.
  • Squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, to dough, stirring (or pulsing) until just combined. (Do not overwork, or pastry will be tough.)
  • Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, until firm, at least 1 hour.
  • Bring dough to cool room temperature before rolling out, about 30 minutes.
  • Lightly dust dough with flour and roll out between 2 sheets of wax paper into a 12-inch round. Fit dough into tart pan (discard paper), pressing with floured fingers onto bottom and up side of pan. Trim overhang to 1/2 inch and fold inside, pressing against rim of pan, then chill shell 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 20 minutes. Remove foil and weights and bake shell until bottom and side are golden, 20 to 25 minutes more. Cool completely in pan on a rack. Remove side of pan.
  • Make meringue and assemble tart:
  • Combine whites and salt in a bowl.
  • Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Put thermometer facedown into sugar syrup, resting other end against rim of saucepan, and continue to boil (but do not stir), brushing any sugar crystals down side of pan with pastry brush dipped in water.
  • When syrup reaches about 235°F, beat egg whites with salt at medium-high speed until they just hold soft peaks.
  • When syrup reaches 238 to 242°F, immediately remove syrup from heat and pour in a slow, thin stream down side of bowl into whites (avoid beaters), beating at high speed until meringue is cool to the touch, about 10 minutes in a stand mixer or 15 with a handheld.
  • Transfer shell to a cake plate. Spoon curd into shell and spread evenly. Dollop meringue on top of curd, then spread to edge of crust. Draw meringue up into peaks with a rubber spatula.
  • Move blowtorch flame evenly back and forth over meringue peaks, holding flame 1 to 2 inches from meringue to avoid burning, until lightly browned in spots.
  • *Available at Latino markets and some supermarkets.

LEMON CURD, MASCARPONE & PASSION FRUIT TART



Lemon curd, mascarpone & passion fruit tart image

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

320g sheet of puff pastry
1 egg , beaten
250g mascarpone
150ml double cream
6 tbsp lemon curd
3 passion fruit , seeds removed
30g chopped pistachios

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



Passionfruit Tart image

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

9 large eggs
1 1/2 cups superfine sugar
1 1/4 cups heavy cream
1 1/2 cups passion fruit juice, strained
all-purpose flour, for rolling
egg wash, for glazing
confectioners' sugar, for serving
1 1/2 cups all-purpose flour
2 1/2 tablespoons unsalted butter, cubed
1 pinch sea salt
1 cup confectioners' sugar, sifted
1/4 cup milk
2 egg yolks

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 TART



Passion Fruit Tart image

Provided by Neil Perry

Categories     Milk/Cream     Egg     Fruit     Dessert     Bake     Passion Fruit

Yield Serves eight

Number Of Ingredients 8

nine 55 g (large) eggs
350 g (1 1/2 cups) superfine sugar
300 ml (1 1/4 cups) double cream (45% butterfat)
350 ml (1 1/2 cups) passion fruit juice, strained
all-purpose flour, for rolling
Sweet Shortcrust Pastry
a little egg wash for glazing
confectioner's sugar for serving

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.

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From greatbritishchefs.com


PASSION FRUIT MERINGUE TART RECIPE - VALRHONA
Place in oblong tart pans and bake at 320°F (160°C) for about 15 minutes. Bloom the gelatin by sprinkling the powder over the cold water and let set for 3-5 minutes. Melt the PASSION FRUIT INSPIRATION. Heat the passion fruit purée with the glucose up to around 175°F (80°C), then add rehydrated gelatin.
From valrhona-chocolate.com


9 BEST PASSION FRUIT RECIPES - THE SPRUCE EATS
2022-02-07 The sweet-tart flavor of passion fruit is found in drinks, desserts, condiments, and even poultry glazes. It's a fantastic fruit to play with in the kitchen. Let's explore some fun recipes from around the world. Featured Video. 01 of 09. Passion Fruit Butter. Mark Gillow / Getty Images. Passion fruit butter is also known as passion fruit curd, and it's a favorite in …
From thespruceeats.com


EASY PASSIONFRUIT TART | RECIPES.COM.AU
1. 1. 220g store-brought frozen unbaked sweet shortcrust pastry flan case. 395 g. 395 g. NESTLÉ Sweetened Condensed Milk 395g. 2. 2. medium lemons, juiced.
From recipes.com.au


PASSIONFRUIT TART | GUEST RECIPES | NIGELLA'S RECIPES | NIGELLA LAWSON
Line the flan tin with the pastry and blind-bake. Preheat the oven to 170 deg C/Gas 3. Scrape the pulp of 9 of the passionfruit into a food processor and blitz for a few seconds to loosen everything up. Sieve the juice into a jug, ensuring you get every last drop, then discard the seeds and remaining pulp. Stir the cream, sugar and eggs into ...
From nigella.com


PASSION FRUIT MERINGUE TARTS | RECIPE
In a saucepan, mix egg yolks, passion fruit puree, sugar, and cornstarch. Cook on medium heat, stirring continuously until thick. Strain through a fine mesh strainer. Stir in the oil and refrigerate for at least an hour with plastic wrap directly on the passion fruit curd.
From kosher.com


PASSION FRUIT TART RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Passion Fruit Tart Recipe are provided here for you to discover and enjoy ... Homemade Parfait Recipe Healthy Healthy Fruit Parfait Healthy Birthday Cake Bread Healthy Tasty Recipes For Dinner Best Healthy Easy Dinners Best Healthy Dinners Healthy Delicious Easy Dinner Recipes Easy Recipes. Easy Shoe Fly Pie Recipe Shoofly Pie …
From recipeshappy.com


PASSION FRUIT, ANISEED AND HONEY TART - IN LOVE WITH CAKE
2020-05-11 Gluten-free honey, aniseed and lemon sponge biscuit. Preheat the oven to 170°C, static mode. Grease a 32,5 x 32,5 cm silicone swiss roll mat (Silikomart tapis roulade) and place it on a baking tray. Melt the butter, then add lemon zest, lemon juice and salt.
From inlovewithcake.com


20 FRESH PASSION FRUIT RECIPES - INSANELY GOOD
2021-09-30 11. Passion Fruit Pudding Cake. If you’ve never tried a self-saucing recipe before, it’s essentially a super light and tasty cake that’s baked, producing a heavenly sauce right under the sponge. In this case, you’ll make a cake batter that includes rum, lime zest, lime juice, and passion fruit puree.
From insanelygoodrecipes.com


PASSION FRUIT TART RECIPE - BAKERRECIPES.COM
2010-04-27 What Makes This Passion Fruit Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Passion Fruit Tart. Ready to make this Passion Fruit Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got …
From bakerrecipes.com


PASSION FRUIT TART RECIPE | EAT SMARTER USA
Press dough until flat, roll out on a floured surface and press into a greased tart tin. Top with parchment paper and beans. Blind bake in an oven preheated to 180°C (approximately 350°F) for about 20 minutes.
From eatsmarter.com


PASSION FRUIT TART WITH A PECAN COCONUT CRUST. - SWEET SAVORY SOUR
2019-08-15 Pecan Coconut Crust. Pre-heat oven to 350, and grease tart pan or line with parchment paper. Using the food processor, add the graham cracker crumbs, coconut, pecans, sugar, and salt. Process for 30 seconds to 1 min until all the ingredients are combined and similar to the texture of course sand. Add in the melted butter and process until the ...
From sweetsavorysour.com


MARY BERRY PASSIONFRUIT TART RECIPE | BBC2 LOVE TO COOK 2021
Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3. Slice the passionfruit in half and remove the pulp. Sieve the pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice ...
From thehappyfoodie.co.uk


NO BAKE PASSIONFRUIT TART - HUNGRYOUNGWOMAN
2018-06-09 The base is made of crushed digestive biscuits mixed with melted butter which helps bind it. When the tart shell is ready, you can fill it with anything you please. I filled mine with whipped cream with passion fruit pulp. Read below for the detailed recipe: Other ingredient options: You can garnish the tarts with berries of your choice.
From hungryoungwoman.com


MATT MORAN: BAKED PASSIONFRUIT TARTLETS | GOURMET TRAVELLER
2008-01-20 1. For the pastry, mix the butter, sugar and flour in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg and combine until a dough forms. Wrap in plastic wrap and allow to rest for 2 hours in the refrigerator. 2. Preheat the oven to 160C. On a lightly floured surface, roll out the pastry to 3mm thick ...
From gourmettraveller.com.au


PASSIONFRUIT TART | RECIPES.COM.AU
METHOD. cook flan case according to packet instructions. using an electric mixer, whisk NESTLÉ Sweetened Condensed Milk, lemon juice and passionfruit pulp for 10 minutes or until mixture thickens. pour into prepared flan case and refrigerate for 2 hours or until set.
From recipes.com.au


PASSIONFRUIT PORTUGUESE TARTS | DESSERT RECIPES | GOODTOKNOW
2020-09-09 Remove from the heat and whisk in the egg yolks and passionfruit flesh. Pour the custard in to each pastry case leaving a cm gap from the top. Leave to cool completely. Heat the oven to 200C, Gas 6. Bake in the oven for 15-20 minutes or until the custard has set and the pastry is cooked.
From goodto.com


PASSIONFRUIT TART RECIPE : SBS FOOD
Standing time: 30 minutes. To make the pastry, place flour, sugar and salt in a wide bowl. Rub in butter to form a breadcrumb texture. Add egg yolk and mix until it forms a pastry. Wrap in cling ...
From sbs.com.au


PASSIONFRUIT AND THYME FRANGIPANE TART RECIPE - BBC FOOD
Preheat the oven to 200C/180C Fan/Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 ...
From bbc.co.uk


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