Strawberry Passion Fruit Sables Recipes

STRAWBERRY PASSION-FRUIT SABLES

Steps:

• Beat together butter, confectioners sugar, and yolks with an electric mixer at low speed until just combined. Increase speed to medium-high and beat until pale and fluffy. Reduce speed to medium and beat in flour until just combined. Form dough into a disk and chill, wrapped in plastic wrap, at least 1 hour.
• Purée peach, apricot, and half of mango (save remaining for filling) with superfine sugar and boiling water in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. Chill coulis, loosely covered.
• Put oven rack in middle position and preheat oven to 350°F.
• Let dough stand at room temperature until just soft enough to roll out, about 10 minutes. Roll out dough on a lightly floured surface with a lightly floured rolling pin to 3/4 inch thick. Cut out 8 rounds with ring mold and arrange, about 1 inch apart, on an ungreased baking sheet. (Chill scraps for another use.) Bake cookies until edges are beginning to brown and tops are still very pale, about 10 minutes. Cool cookies on a rack.
• Halve passion fruits crosswise and scrape pulp with seeds into cleaned blender. Add remaining half of mango, grenadine (if using), and superfine sugar, then purée. Force purée through sieve into a large bowl. Beat in cream with cleaned beaters at high speed until it just holds stiff peaks.
• Divide coulis among 4 plates. Center 1 cookie in coulis on 1 plate. Place ring mold used to cut dough on top of cookie. Arrange strawberry halves cut sides against inside of mold and points of berries pointing up. Spoon one fourth of cream filling into center of mold, then remove ring and top with a cookie. Dust top with confectioners sugar. Assemble 3 more sablés in same manner.

STRAWBERRY-PASSION FRUIT PAVLOVA

Steps:

• Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.
• Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.
• Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.
• For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.

STRAWBERRIES WITH RASPBERRY AND PASSION FRUIT SAUCE

Steps:

• Bring the berries to room temperature.
• Place the raspberries and sugar in a small saucepan and cook over low heat, stirring occasionally, until it's simmering.
• Cook for 5 minutes, then remove from heat to cool.
• While the syrup is cooling, halve the passion fruits and scoop out the seeds and juice.
• Use a blender or food processor to blend the passion fruit pulp and raspberries together for a few seconds. Strain through a fine, nylon sieve to remove seeds.
• Fold the strawberries into the sauce and serve with plain ladyfingers.

STRAWBERRY SABLéE TART

Steps:

• To make the pastry, sift the flour, salt and baking powder into a large bowl. Rub in the butter until it is the texture of crumbs, then mix in the sugar and thyme leaves. Make a well in the centre. Beat the egg yolks together, then stir into the mixture with a table knife until it forms soft clumps. Using your fingers, draw the pastry together into a rough dough. Turn out onto a lightly floured work surface and knead into a smooth ball. Cover with cling film and chill for at least 30 mins. Rub a little softened butter around a plain 20cm x 2cm flan ring.
• Cover a heavy baking sheet with nonstick baking parchment and place the ring in the centre. Dust the work surface and rolling pin with flour. Lightly re-knead the dough until smooth, then roll out to a round roughly 30cm in diameter. Lift the dough over the rolling pin and drape over the ring. Press gently into the sides and let the overhang fall on the outside. Break off a chunk of pastry and roll into a ball. Dip into a little of the icing sugar, then use it to press the dough into the ring. Do not trim at this stage. Chill the tart case for at least 30 mins, preferably in the freezer.
• Heat oven to 180C/fan 160C/gas 4. Cover the tart case with a large round of baking parchment, then half-fill with uncooked rice. Place in the centre of the oven and bake for 15 mins. Remove and lift out the parchment and rice. Turn oven to 160C/fan 140C/gas 3, wait about 5 mins, then return the case and bake for a further 10 mins until golden brown. Remove and cool for 10 mins. Using a small, sharp knife, cut away excess pastry, trimming the ring top. Loosen the sides with a knife, pull off the ring and leave to cool. The case should be biscuit crisp.
• To make the filling, place the strawberries on a plate, dredge with the icing sugar and vinegar, then set aside. Beat the cream with the grated zests until just forming soft peaks. Scoop the passion fruit pulp into a small sieve and rub through onto the cream with the back of a spoon, then stir in the crème fraîche and yogurt. Stack the large basil leaves together, shape into a roll, thinly slice into shreds, then chop. Fold these into the cream.
• When the base has completely cooled (it doesn't matter if it has broken around the sides a little), assemble the tart. Spoon the cream into a piping bag without a nozzle, then pipe in small, even dollops over the base. Drain the strawberries and press lightly onto the cream. Dust over more icing sugar, tuck in the small basil leaves among the strawberries and serve immediately.

STRAWBERRY & PASSION FRUIT MERINGUE ROULADE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
• Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
• Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it and then the passion fruit seeds.
• Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries.
• Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.