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Passion Fruit Brûlé Tart

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Why I Love This Recipe

Nothing in the world tates quite like passion fruit. This recipe is really nothing more than my lazy version of crème brûlé encased in a pastry shell. By lazy, I simple mean that it is completely stovetop cooked as opposed to being strained through cheese cloth and baked in the oven in a water bath. The passion fruit adds just enough zing to this creamy decadence as to not make the custard seem as rich as crème brûlé would be. You can also use 1/2 a recipe of pâte brisée for this as well... The choice is yours.

Ingredients You'll Need

1 recipe Pâte Sucrée
6 Egg yolks
1/2 cup caster/superfine/bakers Sugar
2 1/2 cups heavy cream
1/4 cup Passion fruits juice (3-4 passion fruit)
2 – 3 TB granulated sugar


Press Pate Sucre into a 9 inch tart pan.

Line with parchment and fill with beans.

Chill for 30 minutes.

While shell is chilling, preheat oven to 375

Remove shell from refrigerator and bake for 20 minutes.

Remove the beans and parchment;

Return shell to oven for 10 more minutes until golden;

Cool completely.

In a large heatproof bowl, whisk egg yolks and 1/2 cup sugar together until light.

Place bowl over (not in) a pan of simmering water and whisk until thickened (10-12 minutes)

In a another small saucepan, bring heavy cream to a scald (Tiny bubbles around the rim)

Pour heavy cream into egg/sugar mixture in a thin stream while whisking constantly.

Continue cooking the mixture over the simmering water for another 5 – 10 minutes.

Remove from heat and pour into a clean bowl to stop the cooking process.

Place plastic wrap on surface of custard to prevent a crust and refrigerate until cold.

Cut passion fruit in half and scoop out flesh and seeds into the bowl of a food processor.

Process pulp and strain through cheese cloth to obtain puree.

When custard is cold, fold in passion fruit puree.

Spoon custard into the cooled pastry shell and chill an additional 3 hours.

Before serving, sprinkle tart with 2-3 TB granulated sugar.

Melt with a kitchen torch as for crème brûlé, creating a dark golden crust.

Return tart to refrigerator for 15-20 minutes, but no longer than 30 or the caramel will begin to melt.

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