PASSION FRUIT TART with PASSION FRUIT GANACHE
Mother’s Day is around the corner and I could not let Mother’s Day pass by without sharing a recipe. A mother is so many things – she is a home maker, sometimes the soul bread winner of the family, someone who will love you unconditionally, someone who nurtures you, someone who will lift you up, when you fall, who will stay up at nights when you fall ill, whose instincts cannot be matched. She knows when you are not yourself, she knows when you are lying, she knows when you are happy, she knows when you are sad. A mother does not know her own strength sometimes, her energy is boundless just like her love.
My mother was as I have described above and more, much more. She was my inspiration and will always be, in my heart. This day can be very heavy for many, who are trying to conceive, who want children but have given up, who have lost a child, who have lost a mother. It is heavy for me as well, but I feel lucky that I was able to become a mom, and embrace motherhood, something that I yearned for. I had my own set of battles with getting pregnant that I overcame with a lot of hardwork towards my health and sanity. That is a discussion for another day. There is hope for women who are trying to conceive. And I strongly believe that GOD has carved a path for everyone, so whatever shall be will be.
I love passion fruits! I was recently gifted a whole box of atleast around 30 to 40 passion fruits from Rincon Tropics, a company that grows tropical fruits like passion fruit, avocados, lemons, cherimoya etc. They were generous to send me a whole box and I have a bunch of recipes that I wanted to try! I made a passion fruit pound loaf with a passion fruit icing, that was absolutely delicious and a cake that I could not resist! I made a lot of passion fruit lemonade that was guzzled by my very thirsty family! I made this beautiful passion fruit tart, which did NOT last long! It literally got over in 2 days amongst 3 people!
MAKING OF THE COCONUT CRUST:
The crust is a short crust pastry that is usually made with all purpose flour only. I added almond flour and shredded unsweetened coconut because I love the flavors together of the nutty flour, along with the slightly sweet and wonderful texture of the coconut. The dough is made in a food processor and does not take time at all. It uses one egg yolk. I reserve the egg white to coat the tart once the tart is out of the oven, to secure the shell from the filling so that it does not get soggy. The dough is simply put onto the tart shell. I use a 9 inch removable bottom tart shell, that I have linked here. The process is to push the dough with your fingers and palm of your hand to smoothen it out, and push it out all the way to the edges and up towards the rim of the pan. You want an even layer throughout. It takes some massaging and coaxing of the dough to cover all the edges neatly. I use a flat bottomed measuring cup to pat down the filling and ensure that the edges are straight and upright.
You want to keep the tart in the fridge for it to set for 30 minutes or so. The tart shell goes into the oven, with a parchment paper and weights that I have linked here. This is called blind baking the shell. The reason being you want to cook the shell first and ensure that it does not puff up in the oven. The shell gets a beautiful golden crust after blink baking the tart shell.
PASSION FRUIT FILLING:
The filling comes together really easily. You want to create a custard – sort of with the passion fruit, cream, eggs and sugar. The whisking of the eggs and sugar, leads to a silky smooth texture of the filling. The filling is added to the tart and you want to bake the tart, in the pan, that is kept on a baking sheet, to make the transportation easy into the oven. Check after 20 minutes to ensure that the tart is sort of jiggly when the pan is shaken. You do not want it to set all the way to ensure a smooth creamy texture when you bite into the tart. Bake for a total of 20 to 25 minutes.
Let it cool completely, and then you want to get it cooled in the fridge for a couple of hours.
PASSION FRUIT GANACHE:
This is really my favorite layer lol. The ganache is made with Valrhona Passion Fruit Feves, linked here. I get my chocolate from this store World Wide Chocolate. HERE, I have spilled my secret! This online store has an amazing collection of chocolate from all around the world and is really very impressive. They usually have some discount code or coupon code going on so I get them when I see it on discount. If you want to make this tart, you can even substitute milk chocolate feves for the passion fruit feves. Milk chocolate and passion fruit go so well together! You must try that combination too. I personally love the passion fruit ganache on this tart, and the gorgeous flavors that are married together.
The whipped cream decoration on the top makes the tart creamy and a proper bite with all the layers just makes for the most divine bite, that you could sink your teeth into!
This whole tart is such a crowd pleaser, and I can vouch that it will NOT last for long!
Treat your mothers to something special like this tart. They are under appreciated and deserve all the pampering and love in this world.
If you do make this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post! I would so appreciate it!