Passion fruit and raspberry tart
- Yield: 8
- Prep Time: 13h 00 min
- Cook Time: 25 minutes
Passion fruit and raspberry tart
I bought a Laduree book a couple of years ago. It came in a beautiful mint velvet box, and it had thick lilac covers. I imagined baking all the goodies found on its pages, but they were all incredibly complicated, and I couldn't find myself to actually pick one recipe and do it. Every time I went to Laduree, I ordered passion fruit and raspberries tart, and this recipe was in the book. Flavourful, aromatic, fresh and delicious, this tart was the perfect marriage between sweet and sour, and after buying a new improved oven, this was the first thing I baked. I had to pull all the strength, because it took two days to finish it. The result was extraordinary! I had a hard time with the tart dough, it kept breaking, but I have managed to handle it in the end. My husband ate his big piece in a heart beat and asked for seconds immediately. When I told him we needed dessert the next day too, he replied: "Well, I need to eat mine now, because I might not find it tomorrow". That's probably one of the best compliments I got for a dessert! What I loved the most was that after so much hard work, it tasted exactly like the one from Laduree and now I understand their prices: French cuisine is hard to replicate, but when you do, only amazing things happen!
- Sweet almond pastry
- Butter, very cold - 120g
- Icing sugar - 70g
- Ground almond flour - 25g
- A pinch of fleur de sel, or other coarse sea salt
- A pinch of vanilla powder, or a few drops of vanilla exctract
- Egg - 1
- Cake flour - 200g
- Passion fruit cream
- Butter - 250g
- 3 Gelatin sheets or 7 powdered gelatin
- 2 eggs + 1 egg yolk
- Granulated sugar - 150g
- Cornflour - 1 tsp
- Passion fruit puree - 125g
- Lemon juice - 2 tbsp
- 500g raspberries
- Rasperry coulis
- Passion fruit sorbet
1. First start making the passion fruit puree. Blend the fruits really well, and then sieve them through a fine cloth or something appropriate, to remove all the seeds. You will notice that some of them will remain, but don't worry, they won't feel in the cream.
2. Prepare the cream one day ahead. Bring the butter to room temperature to soften. Place the gelatin sheets in a small bowl of very cold water and allow to soften for 10 minutes. If you are using granulated powder, soak them in enough water to cover them for 10 minutes.
3. In a bowl, mix the eggs, egg yolk, sugar and cornflour. Incorporate the passion fruit puree and lemon juice.
4. Drain the gelatin sheets, squeezing hard to remove all excess liquid. For the granulated powder, put the bowl in a microwave to 10 seconds, or until it starts foaming. Don't boil it, or you will have to start all over with a new pack.
5. In a saucepan, cook the egg mixture over low heat, stirring with a spatula until it simmers, allowing the cream to thicken. Remove from heat and incorporate the drained gelatin. Allow to cool slightly for 10 minutes. The cream should be hot but not scalding, less than 60 degrees. Add the softened butter and blend the cream, until the mixture is homogeneous. Pour into an airtight container and refrigerate for a minimum of 12 hours until firm.
6. Now it is time to make the dough. You will only need 350g. The recipe is for 450g. Sift the icing sugar and leave it aside. Cut the butter into small pieces and place in a bowl. Work the butter to homogenize and then add the following ingredients, one by one, making sure to fully incorporate each into the mixture before the next addition: sifted icing sugar, ground almond, fleur de sel, vanilla, egg and flour. Combine the ingredients just until the dough comes together; do not overwork the dough. This will give the pastry its desired crumbly texture.
7. Form the dough into a ball and wrap in plastic. Refrigerate for a minimum of 2 hours before using. If possible, it is better to prepare the dough one day ahead. It will be easier to roll out.
8. After the cream and dough have rested in the fridge for half a day, butter the tart pan. You will need a 24 cm diameter, 2 cm high pan. On a floured work surface, roll out the dough to 2 mm thick and press into the buttered pan. Refrigerate for 1 hour. Preheat the oven to 170 degrees.
9. Remove tart shell from the refrigerator. Using a fork, prick the surface of the dough to keep from puffing up during baking. Fit a round piece of parchment paper over the dough, carefully pressing into the corners and working up on the sides so it will stay in place in the oven. Place dried beans or pie weights on top, spreading them out in an even layer.
10. Bake for approximately 20 minutes until lightly coloured. Take the tart shell out of the oven and remove dried beans and parchment paper. If the pastry is still pale, return to oven uncovered, just long enough to finish baking and colour slightly. Remove from the oven and allow to cool.
11. Fill the cooled baked tart shell with passion fruit cream and arrange the raspberries in a decorative pattern on top. Keep in the refrigerator until ready to serve.
12. This tart is deliciously served with raspberry coulis and passion fruit sorbet or vanilla ice cream.