Passionfruit and Raspberry Tart

Passionfruit and Raspberry Tart 12-14 25 min 40 min Tart Ingredients 300g unsalted bu�er, cubed, at room temperature 190g icing sugar 60g ground almonds 1 vanilla bean, scrapped Products Used In This Recipe 2 eggs, room temperature 500g all-purpose flour 1 tsp salt Passion Fruit Curd Ingredients 3 eggs, lightly beaten ¼ cup Crea�ve Gourmet Frozen Raspberries 2 egg yolks, extra, lightly beaten 1 cup (220g) caster sugar ½ cup (125ml) Crea�ve Gourmet Frozen Passion- fruit Pulp (no seeds) defrosted (keep the seeds aside) 2 tablespoons lemon juice 150g unsalted bu�er, so�ened ¼ cup Crea�ve Gourmet Frozen Raspberries 3 eggs, lightly beaten ¼ cup Crea�ve Gourmet Frozen Raspberries 2 egg yolks, extra, lightly beaten 1 cup (220g) caster sugar ½ cup (125ml) Crea�ve Gourmet Frozen Passion- fruit Pulp (no seeds) defrosted (keep the seeds aside) 2 tablespoons lemon juice 150g unsalted bu�er, so�ened ¼ cup Crea�ve Gourmet Frozen Raspberries Glaze Ingredients 250ml water Orange zest Lemon zest 1 used vanilla pods or ½ vanilla bean seeds Passionfruit seeds (kept from the passionfruit in the cream recipe) 100g sugar 10g pec�n (15g for regular pec�n) 10g lemon juice 3-4 chopped mint leaves Method Tart 1. Place the bu�er in a mixer bowl and beat un�l smooth and creamy using a paddle a�achment. 2. Add the sugar, ground almonds, and vanilla bean. Mix un�l combined. 3. Add the eggs one at a �me, fully incorpora�ng the previous one before adding the next one (the dough might look curdled at this point but don’t worry, it’ll come together once you add the flour) 4. Combine the flour and salt in a separate bowl. 5. Add to the dough in about three addi�ons. Mix un�l it just comes together. Do not overwork it! 6. Form into a ball and wrap with plas�c wrap and place it in the fridge overnight 7. Remove from the fridge the next day and roll it between two sheets of parchment paper, or just a well-floured surface. You need to move quickly though. You don’t want the dough to be so� and overworked. 8. Line your tart pan with the dough and place back in the fridge for at least 1-2 hrs to rest. (You can also freeze the remaining dough at this point and thaw it in the fridge when required). 9. Preheat the oven to 175C. 10. When you’re ready to bake, put a parchment paper on top of the dough and fill the bo�om with either rice or beans. 11. Bake for 20 minutes. Take the parchment paper and the beans/rice off, then con�nue to bake for another 5-10 minutes un�l golden brown. Let it cool in the pan. Method Passionfruit Curd 1. Place the eggs, egg yolks, sugar, Crea�ve Gourmet Frozen Passionfruit pulp and lemon juice in a medium saucepan over medium heat. 2. Cook, s�rring, for 2 minutes or un�l the sugar has dissolved. Gradually add the bu�er, s�rring con�nuously, un�l melted. 3. Reduce the heat to low and cook for a further 6–8 minutes or un�l the curd has thickened. Makes 2 cups (640g). Set aside and place in the fridge Glaze 1. Combine the water, zests, and vanilla pod and seeds and heat in a saucepan un�l it starts to bubble. 2. Add the sugar and the pec�n. Bring to a boil for about 2 minutes. 3. Remove from the heat, add the lemon juice and mint leaves. 4. Leave to infuse for 30 minutes at room temperature. 5. Once cooled, run through a fine sieve. Keep in the refrigerator To put all together, pour the passionfruit curd into the tart and place a small pieces of raspberries on the top sparingly. Smooth the top so it looks even and even. Place back in fridge for 30 minutes. ** If the cream has cooled and set, s�r it un�l it is creamy again before filling the tart shell with it. Glaze the tart a�er the filling has set and place raspberries on top. Op�onal: Warm in a pan 2 tablespoons of honey, brush on the side of the tart and add desiccated coconut..

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