Passion Fruit And Ginger Nut Tartlets

 

Passion Fruit Tarts

There are times you need a dessert that requires little effort, no baking but the flavor is like nothing else you have never tasted.  This is it!

Ingredients:

1/3  to 1/2 cup butter, melted
1 3/4 cups fine crumbs gingersnaps cookies

1/4 cup ground nuts, pecans, or hazelnuts
1 cup creme fraiche.   
1 unwaxed lime, zest
4 tablespoons Passion Fruit curd.   (recipe follows)
2 large Passion Fruit.

Directions:

Melt butter and brush 8 holes of a muffin tin with the melted butter, 

set aside.   Test the crumb / butter mixture for packing ability.  Add just enough melted butter that the crumbs will hold shape in muffin tins.

 

Put gingersnaps in a food processor and pulse till you have fine crumbs,   Starting with the lesser amount, pour remaining butter over crumbs and pulse to combine.  Do not overmix.  Test the crumb / butter mixture for packing ability.  Add just enough melted butter that the crumbs will hold shape in muffin tins.

Form mixture into 8 x 40 gram balls.  Arrange in buttered muffin tins pressing each one evenly over the base and the sides.  Chill 20 minutes until firm.

Place creme fraiche in a bowl with 1/2 of lime zest. Using a hand mixer whisk for 1 to 2 minutes till thickened and light.

Remove tart cases from refrigerator and rest for 5 minutes.  Use a palette knife and run around the sides 

of each and place on serving plate.  

Divide the curd between the tart cases, then add a dollop of the creme fraiche on top.  Garnish with a small amount of passion fruit pulp and lime zest.

Passion Fruit Curd

 

Passion Fruit Curd

To remove the seeds from the pulp, scoop seeds from husk, place in a Vita-Mic on Low Speed and 1 to 2 setting for 3 to 4 minutes depending on amount of pulp-seeds,  Strain through a coarse strainer and use the back of a spoon pressing to extract the last final bit of juice.

Ingredients:

½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size
2 tbsp lemon juice
¼ cup sugar
6 tbsp unsalted butter
4 egg yolks (from large eggs)

• ▢
  ½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size
  ▢ 2 tbsp lemon juice
  ▢ ¼ cup sugar
  ▢ 6 tbsp unsalted butter
  ▢ 4 egg yolks (from large eggs)

Directions: 
Indirect Heat Method
Place the passion fruit pulp and sugar in a heat-proof glass bowl or the top of a double boiler.

Heat a few inches of water in a saucepan or in the bottom part of a double boiler, and bring the water to a boil. Then lower the heat to a simmer.

Place the bowl of passion fruit pulp and sugar on the saucepan or the double boiler, and whisk for a few minutes to warm up the ingredients and dissolve the sugar.

Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.

Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.

Next, pour the egg and passion fruit mix back into the bowl, and return the bowl to the double boiler.

Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the butter into the passion fruit curd. 

Stir well (or whisk) frequently, while cooking the passion fruit egg mix. Make sure to not let the mixture set at the bottom of the bowl (this will cause the eggs to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 - 20 minutes (the time depends on the bowl and the heat).

The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, in between whisking. When the passion fruit curd registers 160° F, it's ready!