Gastronomixs

Passion fruit tartelette

A variation on the classic tarte au citron.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Passion fruit tartelette

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Ingredients

100

g

icing sugar

200

g

butter

300

g

flour

1

 

egg

300

g

cream

250

g

sugar

9

 

eggs

1

 

egg yolk

300

ml

passion fruit coulis

Preparation method

  • Mix the icing sugar, butter, and egg in a mixing bowl with a butterfly whisk.
  • Add the sieved flour and mix well.
  • Wrap the dough in plastic foil and allow to rest in the refrigerator overnight.
  • Knead the dough to make it supple and roll out to the desired thickness.
  • Dress baking mould with the dough and bake blind at 180°C for about ten minutes.
  • Beat together the eggs and the egg yolks with the sugar.
  • Add the passion fruit coulis.
  • Stir over a bain-marie until the egg yolks start to set lightly.
  • Remove from the heat and add the cream.
  • Fill the baked bottoms with the filling and bake for another fifteen minutes in an oven preheated to 120°C (the centre of the filling should just be set).

Serving suggestions

  • As a tartelette on its own.
  • As part of a dessert with components of coconut, ginger, kiwi, lime, mango, nuts, pineapple, banana, grapes, and dark and white chocolate.

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