
Passionfruit and yuzu tart
Fil d'or passion fruit puree I Premier food supply tart shells 57mm
Makes 18-20 tarts I Prep: 45min
Method
Passion fruit and yuzu curd
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For the passionfruit and yuzu curd,bloom gelatine in ice-cold water until it reaches a semi-noodle consistency. Squeeze out excess water and set aside.
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In a medium sized bowl add egg yolks, eggs and whisk until emulsified.
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Pour passion fruit puree, yuzu juice and lemon juice into a medium saucepan. Bring to simmer at medium-to-low heat. Temper into egg mixture and pour back into saucepan. Heat until
mixture thickens. -
Take off the heat and add bloomed gelatine. Cool mixture slightly then pour into a tall jug.
Using a stick blender, blend in butter until smooth and glossy. -
Pour the curd into a baking tray or pouring jug and set aside until cold with plastic wrap touching the surface of the curd.
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Transfer curd mixture into a piping bag and pipe a generous dollop into ready made pastry shells.
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Level off the top to make a smooth surface.
Swiss Meringue
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Bring saucepan of water to a simmer.
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Place egg whites and sugar in a bowl of a stand mixer, place over simmering water. Whisk the
mixture until the sugar has dissolved. -
Remove from the heat and place the bowl onto the stand mixer fitted with a whisk attachment.
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Beat at high speed until thick and glossy.
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Use immediately.
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Transfer mixture into a piping bag fitted with a 3cm diameter round nozzle.
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Pipe a plume of meringue on top of each filled tart. Lightly torch with a blow torch.
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Keep refrigerated.
Ingredients
Passion fruit and yuzu curd
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75g Egg yolks
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100g Whole eggs
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165g Caster sugar
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200g Passionfruit puree
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50g Yuzu juice
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1 Lemon, juiced
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2 Gold leaf gelatine
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100g butter, cubed
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1⁄2 tsp salt
Swiss meringue
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4 egg whites
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1 cup caster sugar

