Passion fruit tartelette
A variation on the classic tarte au citron.
Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.
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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.