Passion fruit cream tartlets
French Cooking Academy · ♥ 568 likes · 13.2K views · 14 min video
Read about sweet tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ tsp potato starch
- 10 whole passion fruits
- sugar
- 1 whole egg
- butter
Open the passion fruits and spoon the flesh and seeds out into a small pan; there is no loose juice in them.
Warming the pulp to extract juice
Warm them over low heat on the stove for a few minutes without cooking them: the flesh melts, yields more juice and passes through a sieve more easily.
Put a whole egg and all the sugar in a bowl and whisk vigorously for about 40 seconds until the mixture whitens and foams and the sugar has dissolved.
Push the warmed flesh through a sieve, working back and forth until as much as possible has gone through, to capture the juice without the seeds.
That should give about 50 ml of juice. One or two teaspoons of good bought tropical juice can top it up or dilute it if the fruit is short.
Switch to a spoon rather than a whisk so it does not foam, and stir all the juice into the egg and sugar.
Thickening over the double boiler
Cook the mixture in the bowl over the double boiler, stirring from time to time, a good five minutes until it thickens and clings to the sides and the spoon — roughly 70 Celsius. Stop before the egg sets; the texture should be almost like a puree.
Transfer it straight into the stand mixer bowl and let the temperature come down to about 50 Celsius before the butter goes in.
Add all the butter and run the mixer at least five minutes; the longer it whips the more it emulsifies, the more air it takes and the fluffier and whiter it grows.
By about nine minutes it is whiter still, has more volume and shows streaks; finish with 30 to 40 seconds on high speed.
- shortcrust pastry
- 2 whole passion fruit
- 2 tbsp passion fruit juice
- 2 tsp passion fruit juice
Line tart shells with shortcrust pastry from the freezer, roughly rather than precisely.
Lazy tart shells
For the glaze, warm the passion fruit juice and bring it to a light boil, then stir in the potato starch mixture; it thickens very fast, so add juice slowly to keep it spreadable rather than liquid, and add sugar if you want. The less sweet version is better than the sweet one he tried before.
Passion fruit glaze with potato starch
Fill the shells with the chilled, solidified cream and level it into a platform.
Warm the glaze and let it cool enough to handle, then spoon it from the middle and let it run over the cream in a nice thick layer; do not touch it, and be careful because the cream is made of butter.
- passion fruit
- mint
Set it in the fridge, then decorate with a piece of passion fruit and a piece of mint.