Hello again! I am back blogging. It took awhile but I am finally set up at home and cooking more than ever. I LOVE it here. I finally feel at home and for the first time in two years I can cook and bake at my heart’s content.
Since the chef has arrived in town, I am doing my creations left and right. I made these for New Year’s Eve dinner. They were a hit. The recipe brought back memories of culinary school. Tarts hold a special place in my heart.
I got the passion fruit from my uncle’s backyard and their tanginess is perfect for a tart. The shell is Pâte Sablée.
I garnished the tarts with mango coulis, dried strawberries and Swiss meringues.
I dried strawberry slices with a dehydrator I bought on sale almost a year ago and used it for the first time with these. I love it. Now I want to make beef jerky.
The powder on the plate is made out of dried strawberries. I used a grinder to make it, then pass it through a fine chinois to remove the seeds.
If you want to make a big tart instead of mini ones, use the same recipe. You can see the procedure here with the Lemon Tart.
Never forget the “baking beans” to hold down the shell during the first round of baking.
Cheers to 2015. May the year bring joy to you, your loved ones and, of course, lots of cooking.
- 150 g unsalted butter, softened, plus extra to grease pans
- 90 g confectioners’ sugar, sifted
- Pinch of Kosher salt
- 2 egg yolks
- 255 g cake flour, sifted
- 3 eggs
- 130 g granulated sugar
- 100 ml heavy cream
- 100 ml pure passion fruit purée
- 1 cup dried beans
- 1 sheet of parchment paper or restaurant-grade plastic wrap
- 1 ½ cups mango puree
- ⅓ cup white granulated sugar
- Dried Strawberries
- Swiss Meringues
Pre-heat your oven at 350° F.
Cut the butter into small cubes. Place them in a bowl. Add the sifted confectioners’ sugar all at once along with a pinch of salt. With the help of a wooden spoon, mix together. Add the egg yolks. This time mix with a spatula. Once combined, it will be a very sticky mixture. Add the sifted flour all at once. Mix well, then work the dough with your hands until you can form a giant ball with it, then flatten it. Wrap it with plastic wrap and place it in the refrigerator until it is very firm.
Butter 8 mini tart pans that have a removable bottom.
Roll out the dough to a thickness of about 3/10 of a centimeter. Cut the dough in circles big enough to cover the mini pans.
Carefully place the dough on the tart pan. Make sure you reach the corners to fully cover it. Take the rolling pin and roll it on top to remove excess. Repeat with all the mini pans.
Place a parchment paper circle or plastic wrap a bit bigger than the size of the pan in the tart pans. Fill them with dried beans. Place the tarts in the pre-heated oven for about 20 to 30 minutes until it is golden.
Remove the mini tarts from oven and remove the parchment paper/plastic wrap and dried beans. If the bottom is not fully cooked, place them back in the oven. This usually happens when the tart is too thick or you place too many dried beans. Lower the oven temperate to 300° F.
Let it cool until it reaches room temperature.
Break the eggs into a bowl. Add the sugar. Whisk lightly just until the mixture is smooth and well blended. Pour the cream into the mixture. Whisk lightly, then add the pure passion fruit purée and keep whisking until the filling is well blended. Cover with plastic wrap and place it in the fridge.
Pour the filling into the pastry shells once it has cooled down. Bake for 25 minutes. Remove the tarts from the oven. When they have cooled slightly, remove them from the tart pans, and then let it cool completely.
Place the mango purée and sugar in a small pan. Stir it until fully combined and bring it to a simmer. Simmer for 25 minutes over low heat or until the sauce has been reduced by half. Remove from the heat and let the mango coulis reach room temperature before serving it.
Serve the tarts with mango coulis, dried strawberries and Swiss meringue.
- If the tarts are golden brown, cover the sides with foil. Cut a circle made out of foil, place the pan on top of the foil and cover the sides leaving the center uncovered to bake the filling.
- I make my own mango purée with 1000 g roughly chopped mangoes and 3 cups water. Blended it well, then pass it through a chinois to remove the fibers. I freeze any leftover purée for a future use.