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.