Intermediate
1h30min
30min
8 Slices
An original Recipe made by Karlee Flores with Passionfruit Inspiration
Utensils:
- Food processor
- Parchment paper
- Tart pan
- Immersion blender
- Blender
Made with the products below : Passion Inspiration Fruit
1. Crust
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup butter, chilled and cubed
- 1 egg yolk
- 1/2 tsp vanilla
- 2 tsp heavy cream
Prep time: 20min
Cook time: 30min
Steps:
- Combine Ingredients : In a food processor, pulse together flour, sugar, and salt. Add chilled butter and process until the mixture is coarse and forms a ball when pinched. Add egg yolk and cream, mixing on low until the dough forms a ball.
Prepare Dough : Turn the dough onto parchment paper, press down, and cover with another parchment sheet. Roll out into a 9-10 inch circle, larger than the tart pan. Transfer to the tart pan, remove parchment, tuck edges, and trim excess dough. Chill for 1 hour.
Warm Puree/Water : When ready, warm the puree or water and sprinkle in the dry mix, whisking constantly until incorporated.
Bake Crust : Preheat oven to 400°F (200°C). Score the tart crust with a fork, cover with parchment, and fill with pie weights or beans. Bake for 15 minutes, remove weights and parchment, and bake for another 15 minutes until golden brown.
2. Passion Fruit Ganache
Ingredients :
- 1/2 cup heavy cream
- 8oz Passionfruit Inspiration
Prep time: 10min
Steps:
Melt Chocolate : Chop the Passion Inspiration chocolate and melt it slowly using a bain-marie or microwave on defrost or at 500 W, stirring every 20 seconds.
Heat Cream : Bring the heavy cream to a boil.
Mix Ganache : Gradually pour one-third of the boiling cream over the melted passion inspiration chocolate, mixing energetically with a flexible spatula. Repeat with the second and third thirds of the cream.
Emulsify : When the passion inspiration mixture cools to 95°F-104°F (35°C-40°C), blend with an immersion blender for a smooth and emulsified texture.
Chill Ganache : Pour the passionfruit ganache into the cooked pie tart and refrigerate for 1 hour.
3. Mango Filling
Ingredients :
- 2 cups fresh mango, cubed
- 1/2 cup canned coconut milk
- 1/3 cup lemon juice
- 1/3 cup sugar
- 1 1/2 tsp powdered gelatin
- 1/4 cup cold water
Prep time: 15 min.
Steps:
Blend Ingredients : In a blender, combine mango, coconut milk, juice, and sugar. Blend on high until smooth and no mango chunks remain.
Bloom Gelatin : Place gelatin powder in cold water and set aside to bloom.
Cook Filling : Pour the mango mixture into a medium saucepan and heat over medium heat. Cook until steaming and slightly bubbling, about 5 minutes.
Combine Gelatin : Whisk the bloomed gelatin into the hot mango mixture until well combined, then turn off the heat.
Cool and Pour : Allow the mixture to cool for about 10 minutes before pouring it into the set tart.
4.Assembly&Finishing
Steps:
Place back in the fridge for at least 2 hours before serving the Passionfruit Inspiration and Mango Tart. For best results, chill overnight.