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!

Passionfruit Ice Cream Pie With Ginger Crust

Passionfruit Ice Cream Pie

With Gingerbread Crust

Instead of a plain cookie crust, create a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger.  If the Passion Fruit ice cream is not available to you, use an ice cream flavor (fruit) to blend with the flavor of ginger. 

Ingredient:
18 ounce box gingersnaps (lightly crushed) 
1 dried sweetened pineapple ring coarsely chopped 
2 tablespoons coarsely chopped candied ginger 
4 tablespoons unsalted butter (softened) 
1 ¼ cups dulce de leche (16-ounce jar) 
½ cup passion fruit nectar (see Note) 
3 pints vanilla ice cream (slightly softened) 
¼ cup salted roasted pistachios (coarsely chopped) 
2 tablespoons shredded sweetened coconut

Directions:

In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.

In a blender, blend the dulce de leche and passion fruit nectar until smooth.

Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.

Make Ahead
The pie can be frozen in an airtight container for up to 4 days.

Notes

Look for passion fruit nectar at supermarkets, preferably the Looza brand.

Old Fashioned Gingersnaps

Old Fashioned Gingersnaps

Ingredients:

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/2 tsp ground allspice

1/2 tsp. kosher salt

1/2 cup unsalted butter, melted and cooled

1/4 cup unsulfured molasses (not blackstrap)

1/2 cup firmly packed light brown sugar

1/3 cup granulated sugar

3 tbsp. peeled and grated fresh ginger

1 large egg, beaten

1/2 cup coarse sugar, such as turbinado

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Directions:

Position oven racks in upper and lower thirds of oven.  Preheat oven to 350'.  Line two baking sheets with parchment paper.

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In a medium bowl whisk together flour, baking soda, 2 tsp ground ginger, cinnamon, nutmeg, allspice, and salt; set aside.

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In a large bowl whisk together melted butter, molasses, brown sugar, granulated sugar, the three tablespoons grated ginger, and egg.  Add the flour mixture.  Stir to combine.  Cover and chill 1 hr.

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Place turbinado sugar in a small shallow bowl.  Using a tablespoon, scoop out a ball of dough.  Roll dough between your palms into a 1 inch diameter ball.  Continue with remaining dough, then roll balls in turbinado sugar to evenly coat.  Space balls on prepared baking sheets, 2 inches apart.

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Bake 10 to 1 minutes or until edges are crisp and centers are still chewy.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Using a spatula, transfer cookies to wire racks to cool.  Serve with Orange Whipped Cream.

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Orange Whipped Cream

Ingredients:

In a chilled mixing bowl beat:

1 cup whipping cream

1 tbsp. sugar

1 tsp. finely shredded orange peel

until soft peaks form.