Entertaining -coconut Tart With Passion Fruit Crea... |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
First, I have been putting entertaining at the front of my recipes so that I can find them fast for company. =) I have never tried passion fruit before so this was a new experience. I strained the seeds from the pulp to make a nice puree and the aroma was almost citrus and floral. Read more . I absolutely LOVED it and I can't wait to try this again. My downfall to making this recipe was the fact that I used regular sweetened coconut because I did not have any unsweetened, medium shredded coconut on hand. This tart had a flakey and butter tasting crust that was phenomenal and the filling had just the right touch of lime juice and peel to go with the coconut cream and the shredded coconut. =D Ingredients:
crust |
1 1/2 c. all-purpose flour |
1/3 c. sugar |
1/4 t. salt |
1/2 c. (1 stick) chilled, unsalted butter, cut into 1/2-inch cubes |
3 large egg yolks (my blog is double-spacing at this time and i have no idea why, sorry) |
filling |
1/3 c. sugar |
1 large egg |
1 large egg yolk |
1/2 t. grated lime peel |
2/3 c. whipping cream |
1/2 c. canned sweetened cream of coconut (such as coco lopez-available in the liquor section of most supermarkets) |
3 t. fresh lime juice |
1 1/4 c. unsweetened medium shredded coconut |
passion fruit cream |
3/4 c. chilled whipping cream |
1/2 c. sugar |
1/3 c. sour cream |
5 t. passion fruit pulp without seeds, unless you enjoy the seeds. . .then you can leave them in =d (if seeds are left in then 5 tablespoons will equal about 8 ripe, fresh passion fruits) |
Directions:
1. Crust: Mix first 3 ingredients in processor. Add butter; using on/off turns, process until coarse meal forms, Add egg yolks; process until moist clumps form. Gather dough into ball. Press onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Chill 1 hour.
2. Do Ahead: Can be made 1 day ahead. Cover and keep refrigerated.
3. Preheat oven to 400 degrees F. Bake crust until golden brown, about 15 minutes. Cool completely.
4. Filling: Preheat oven to 325 degrees F. Whisk first 4 ingredients in large bowl 1 minute. Stir in whipping cream, cream of coconut, and lime juice, then shredded coconut. Transfer to prepared crust. Bake until set in center and top is golden, about 40 to 45 minutes. Cool completely.
5. Do Ahead: Can be made 8 hours ahead. Let stand at room temperature.
6. Passion Fruit Cream: Whisk cream, sugar, and sour cream in medium bowl until thickened. Add passion fruit pulp without seeds, unless you like the crunchie little seeds. Whisk until peaks form.
7. Cut tart into wedges. Serve with dollop of passion fruit cream.
8. Very Good and this recipe came from Petit Piton in Soufriere in St. Lucia.
|
|