a passionfruit tart

a passionfruit tart

31 Oct 2011

I've always loved the taste of passionfruit. Passionfruit are quite expensive at the moment but when they're on special at the fruit market I buy up big and freeze the pulp. I've been making passionfruit tarts for many years and I've always used the same recipe. A year or two ago the recipe suddenly stopped working for me. The pastry shell would split and half the filling would leak out creating a big mess or else the filling would turn out really frothy.



I'm kind of known for my paper thin pastry but after way too many disasters, I decided to adapt the recipe slightly and made my pastry a teensy bit thicker than usual. This Matt Moran recipe from Gourmet Traveller is very close to the one I used. In addition to the passionfruit juice, I used some blood orange juice to maintain the vibrant colour of the filling.



Eureka! The tart came out perfectly. I took the tart into work and when it was discovered by the throng, I could hear squeals coming from the office. They do like this tart.



I took my slice home and decided to pretty it up a bit with some passionfruit syrup and slices of just ripe mango. I probably like mango even more than I like passionfruit. Yum!



I've gone a bit pastry crazy the past few weeks. I've got one tart post in the wings and another one or two in the pipeline, so stay tuned.

I hope you all had lovely weekends. See you all again on Wednesday,

Jillian

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Passionfruit Tart - The Egg Thief

Passionfruit Tart - The Egg Thief

12 Aug 2009

I am now unofficially known as the 'egg thief' at work. How did I earn this title? We are often given food at work and when we place it on the table it's known as 'free for all'. When 4 dozen enormous farm fresh eggs appeared on the kitchen bench last Wednesday, we all wondered if they were free for all. When they remained untouched on Thursday the word went round that they were.

On Friday I brought in an egg container and carefully took 6 of the eggs home as I had plans to make a passionfruit tart. They were the largest eggs I've ever seen and when weighed they topped the scales at 75 grams. I made the tart on Sunday and whilst the pastry was crisp and light, the filling was a bit of a disaster. It really wouldn't set properly and cooked into nothingness so I didn't even bother taking a photograph and I dispatched the tart straight to work. I did make 2 small tarts for myself and took a photo of the better one of the two.



Whilst the tart was no thing of beauty, it tasted gloriously and intensely of passionfruit and the whole thing was gone before lunch time. Later in the afternoon, long after the tart had been consumed, I heard the owner of the eggs complaining that by the time she'd taken them home on Friday some of her eggs had been pinched! Mortified I 'fessed up immediately and explained that they were part of the very tart that she'd consumed.

The cries of 'thief, thief' when I walked in the office the next day were a little over the top I thought but I think all was forgiven when I was asked for the recipe. The recipe hasn't been written yet but I think the first instruction might be, don't use 4 farm fresh eggs....

Jillian

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