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!

Pork Tenderloin With Passion-Fruit Glaze

Pork Tenderloin With 

Passion-Fruit Glaze

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.  Goya produces frozen Passion-Fruit Juice.

Ingredients:

1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
¼ tsp (1 mL) cinnamon
Salt and freshly ground pepper
1 lb (500 g) pork tenderloin
2 tbsp (30 mL) olive oil
Pulp of 1 passion-fruit
⅓ cup (80 mL) late harvest Vidal*
1 cup (250 mL) chicken stock
Pinch red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar

Garnish
2 tsp (10 mL) chopped fresh parsley

Directions:
Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork.

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

Remove pork and let rest 5 minutes.

Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.  Serves 4

Late Harvest Vidal:  Product of LCBO,  Bright yellow gold colour; floral aromas of fresh peach, peach jam, fig and citrus; sweet with ripe fruit flavour; well-balanced by medium lemon acidity; rich and luscious without being too cloying wine.

White Chocolate And Passion Fruit Tarts

White Chocolate And Passion Fruit Tarts

Topping these tarts with a piece of gold leaf turns them into an elegant holiday treat. If you don't have enough molds, bake the tart shells in batches and store in an airtight container until ready to use.

Ingredients:

2 cups (500 mL) flour

Pinch salt

½ cup plus 3 tbsp (125 mL plus 45 mL) cold, unsalted butter, cubed

1 egg

1/3 cup (75 mL) sugar

8 oz (250 g) white chocolate, finely chopped

2/3 cup (150 mL) passion fruit juice

1/3 cup (75 mL) whipping cream

Edible gold leaf

Directions:

Place the flour and salt in a food processor, pulse to mix. Add the cold cubed butter and pulse until the mixture resembles coarse bread crumbs.

Whisk the egg and sugar until well mixed, and then add to flour and butter mixture. Pulse until mixture just starts to come together. Tip the mixture onto a floured surface and form into a disc and flatten. Wrap in plastic wrap and refrigerate at least 30 minutes.

Roll out the pastry on a floured surface and cut to line small tart moulds. Refrigerate the pastry-lined moulds (16 to 20) for at least 1 hour.

Preheat the oven to 375ºF (190ºC).

Bake the tarts for 15 minutes or until browned and cooked. Remove from the oven and let cool. Set the tart shells aside

Place the chopped chocolate in a bowl. Place the passion fruit juice in a saucepan and bring to a boil. Boil until the juice is reduced by half, about 5 minutes, then pour over the chocolate. 

In another saucepan bring the cream to a simmer. Pour the cream over the chopped chocolate and juice. Using a whisk, stir until all the chocolate is melted. Refrigerate the mixture until it is thick and cold.

Using electric beaters, whisk the chocolate mixture until it resembles whipped cream. Transfer the mixture to a piping bag and fill the cooled baked tart shells.

Top with a piece of gold leaf.

TIP:  To remove seeds from the pulp and juice, place in a blender or preferably a Vita-Mix on the lowest settings and allow it to whirl.  The seeds separate from the pulp/juice and are at the bottom of the container.  Easy Peasy!

Pork Tenderloin With Passion-Fruit Glaze

Passion Fruit Glaze

Pork Tenderloin

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.

Ingredients:

1 tsp ground fennel

1 tsp ground coriander

¼ tsp cinnamon

Salt and freshly ground pepper

1 lb pork tenderloin

2 tbsp olive oil

Pulp of 1 passion-fruit

⅓ cup late harvest Vidal (Sweet white wine)

1 cup chicken stock

Pinch red pepper flakes

2 tbsp balsamic vinegar

1 tbsp brown sugar

Garnish:

2 tsp (10 mL) chopped fresh parsley

Directions:

1 Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork.

2 Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

3 Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

4 Remove pork and let rest 5 minutes.

5 Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

6 Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.

Serves 4

Passion Fruit Vinaigrette

Passion Fruit Vinaigrette

1/2 cup passion fruit juice

1/8 cup oil  (try flavored oils if you like)

1/8 cup apple cider vinegar

1 tablespoon honey

Salt and pepper

Mix and shake well.  Serves 4.

Passion Fruit Vinaigrette

Passion Vinaigrette

Ingredients:
1⁄2cup passion fruit juice
1⁄8cup oil (try flavored oils too if you like)
1⁄8cup apple cider vinegar
1 tablespoon honey
salt & pepper

Directions:

Place ingredients in cruet and mix well.