Tarte passion framboise: Raspberry Passion fruit Tart, Beautiful tart from beautiful book.

I still try to test the recipe from my (too many) cookbooks, I know that I still have a lot to try, and a lot to taste (hehehe, the best part of baking is eating, right?). So, I feel my day that has 24 hours is very short, because I can bake only 2-3 things a day, ^^.

  For this time, my tart recipe come from: ................ (my book is in French but there is an English edition now you can see it........), the book that I really want to have and then I kept it in my bookshelf, haha. I take it out of the shelf from time to time, the book is very beautiful or I can say that it's too beautiful to use it in the kitchen. So, the place that I always put it is in my bed (^^, it's my bed time story book, plus I always have a "sweet" dream). There are many recipe that I want to try but finally I think that I have to put my hands on, because just reading it won't help. I copy the recipe into my notebook (in my bed, haha), and yes, now I can put my notebook on the counter without staining the book. I choose to make "Tarte passion framboise or Raspberry Passion fruit Tart". I don't have to say the reason, right? Because you should know that I love passion fruit^^. But at last I make too many adaptation from the original recipe, starting from the almond pastry. I use the one that I adapt from other book, for this pastry, the first time is not impressing so I adjust it to suit my taste and now I love it, it's very easy to make and because of the almond in the dough so it prevent the pastry to become too compact.

But the most challenge part is the Crème passion, it's the butter rich passion fruit curd (I never made this kind of curd before), I think the filling will be very rich and I'm right about it. The finishing tart is very rich and very delicious too, ^^. I suggest you to eat a small piece of the tart and each bite with 3 parts of the composition, almond tart shell, Crème passion, and the raspberry, and it will be too delicious to stop. I found that many people who tasted it say the same, they think it's rich but they just can't stop eating it, haha. Anyway, I suggest you to cut the tart into small wedge than usual and serve with hot tea (I eat it with red berry tea, and it's delicious), people will ask for more of it, don't worried. I know it's sound crazy, I really want to try all the recipe that I have on my books but I can't, and never ever. But just try one recipe at a time can make me happy ^^, and I know that you're happy to join my testing journey too, right?

Tarte passion framboise: Raspberry Passion fruit Tart

Make 1 (18cm tart)

Almond Pastry

12g .................................. Roasted almond

70g ................................. All purpose flour

1½ tbsp ........................ Superfine sugar

⅛tsp ............................. Salt

55g ................................ Unsalted butter, cut into small cubes, chilled

15g ................................ Egg yolk

½ tbsp ......................... Ice water

¼ .................................. Vanilla bean, (use only seeds)

½tsp ............................. Vanilla extract

........................................ Egg white, for brushing the tart

Crème passion

125g ............................... Butter

2g ................................... Gelatin sheet

70g ................................. Egg

75g ................................. Sugar

½tsp .............................. Corn starch

60g ................................. Passion fruit puree

1tbsp .............................. Lemon juice

Finishing touch

125g ............................... Fresh raspberry

........................................ Raspberry jam

........................................ Pistachio, finely chopped

Grind the almonds with 1 tbsp of flour until powdery.

Combine the remaining flour, salt, vanilla seeds and sugar. Cut the butter into the flour mixture until resemble coarse crumbs. 

Pour the yolk and ice water into the bowl, stir to moisten the crumb.

Take the mixture out of the bowl and knead until smooth.

Cover with plastic warp and refrigerate for 30 minutes.

Preheat the oven to 180°C

Line 18 tart ring with the dough. Freeze for 15 minutes.

Line the dough with a round of parchment paper and fill with pastry weights. Bake for 15 minutes until the pastry is set. Remove the parchment paper and the weights and continue baking until the pastry is golden brown about 5-7 minutes more.

Taking the pastry out of the oven and brush immediately with egg whites.

Let the pastry cool completely. 

Crème passion:

Bloom the gelatin in cold water, set aside.

Beat the egg with sugar and corn starch in saucepan.

Put the passion fruit puree in microwaveable jug and heat until warm (30-50 seconds). Slowly pour the passion fruit puree into egg mixture, whisk constantly, add the lemon juice.

Put the sauce pan over low heat and let it come to boil (whisk constantly).

When the creme passion comes to boil whisk for 1 minute, then take off the heat and stir the gelatin into the cream.

Let the mixture cool a bit (about 60°C) using a blender blend the butter into the cream.

When the butter fully combines, pour the creme passion into the tart shell, smooth the top.

Let it cool to room temperature.

Place the raspberry on top of the cream and refrigerate until firm about 2 hours.

Decorate with melted raspberry jam and chopped pistachio.

Tarte passion framboise: Raspberry Passion fruit Tart, 

Beautiful tart from beautiful book.