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.
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.
Passion Fruits!
I love passion fruits! I was recently given 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.
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 with Passion Fruit Ganache, which did NOT last long! It literally got over in 2 days amongst 3 people!
Ingredients of the Passion Fruit Tart with Passion Fruit Ganache
The ingredients of the Passion Fruit Tart with Passion Fruit Ganache are:
Coconut Tart Crust
- All purpose flour
- Almond flour
- Unsweetened coconut
- Granulated sugar
- Ground ginger
- Salt
- Vanilla extract
- Egg yolk, at room temperature (keep the egg white aside for brushing the base of the tart)
- Cold unsalted butter
Passion Fruit Layer
- Passion fruit juice (5 to 7 passion fruits )
- Eggs and egg yolks
- Granulated sugar
- Heavy cream
- Vanilla extract
Passion fruit Ganache
- Valrhona Passion Fruit feves
- Heavy cream
- Unsalted butter
- Vanilla extract
Whipped Cream
- Heavy whipping cream
- Granulated sugar
- Milk powder
- Vanilla extract
Making of the coconut crust and some tips for NOT a soggy bottom crust!
The crust is a short crust pastry that is usually made with only all purpose flour. I added almond flour and shredded unsweetened coconut because I love the flavors 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.
- TIP: 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 pan. 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.
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.
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.
Making of the Passion Fruit Filling
The filling comes together really easily. The custard is made with 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 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. 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.
Cool completely, and then cool in the fridge for a couple of hours.
Making of the Passion Fruit Ganache
This is really my favorite layer. The ganache is made with Valrhona Passion Fruit Feves. 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!
I love the combination of milk chocolate and passion fruit too, and hope to make something with that combination soon.
Treat your mothers to something special like this tart. They are under-appreciated and deserve all the pampering and love in this world.
Why do I need to brush egg white over the baked tart shell?
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.
What kind of tart pan do I use for this tart?
I use a 9-inch removable bottom tart pan.
Where can I find the Passion Fruit Feves?
Valrhona Passion Fruit Feves can be found at online grocery stores or speciality grocery stores.
How long can I keep the Passion Fruit Tart with Passion Fruit Ganache?
The tart is best kept in the fridge and served chilled. It will last for 2 to 3 days.
Other Passion Fruit Dessert recipes on my blog are:
- Passion Fruit Sheetcake with Passion Fruit Buttercream
- Easy Mango Passion Fruit Tiramisu Cups
- Mango Passion Fruit Kheer
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 really appreciate it!
XO
Amisha
*Published on 5/5/2021*
Passion Fruit Tart with Passion Fruit Ganache
Ingredients
Coconut Tart Crust
- 3/4 cup (90 gms) all purpose flour
- 3/4 cup (85 gms) almond flour
- 1/4 cup (15 gms) unsweetened coconut
- 1/4 cup (50 gms) granulated sugar
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 egg yolk, at room temperature (keep the egg white aside)
- 1 stick (113 gms) cold unsalted butter, cut into 1 inch pieces
Passion Fruit Layer
- 1/2 cup passion fruit juice (5 to 7 passion fruits )
- 2 large eggs, at room temperature
- 3 egg yolks, at room temperature
- 1/2 cup (100 gms) granulated sugar
- 1 cup (230 gms) heavy cream
- 1 tsp vanilla extract
- 1 egg white for the base of the tart
Passion fruit Ganache
- 120 gms Valrhona Passion Fruit feves
- 100 gms heavy cream
- 1 tbsp (14 gms) unsalted butter
- 1/2 tsp vanilla extract
Whipped Cream
- 1/2 cup (120 gms) heavy whipping cream
- 2 tbsp (26 gms) granulated sugar
- 1 tbsp milk powder
- 1/2 tsp vanilla extract
- 12 inch pastry bag
- Star piping tip or round piping tip. Whatever you fancy
- Edible flowers for decoration or whatever you feel like!
Get Recipe Ingredients
Method
Coconut Tart Crust
- In the bowl of a food processor, combine the all purpose flour, almond flour, coconut, granulated sugar, ginger and salt. Pulse to combine.
- Add the butter and pulse until the butter has broken down into pea sized pieces. It should not be completely mixed. Next add the vanilla extract, and egg yolk, and pulse until combined. 3. Remove the mixture into a 9 inch tart pan and press on the dough to spread it across the entire tart pan, and upwards towards the edges. Keep working it until an even layer is formed throughout the tart pan. The edges should look even and neat as well. You can use a cup with a smooth base to smoothen the layer out. Put the tart pan in the fridge for 20 to 30 minutes.
- Meanwhile, pre-heat the oven to 350 degrees.
- Place a parchment paper over the tart shell, and put weights on the paper and make sure that all the edges are covered too.
- Place the pan on a baking sheet and into the oven for about 30 minutes over all. After 20 minutes, remove the pan, and remove the parchment paper, along with the weights.
- Place the tart pan again into the oven for it to come to a light brown color. Remove after 10 minutes or so, once you see that the tart is light brown in color. Let it rest and cool.
- Whip up the 1 egg white in a small bowl. With a pastry brush, brush the entire inside of the tart with the egg wash.
Passion Fruit Layer
- Pre-heat the oven to 350 degrees F.
- Place passion fruit juice, heavy cream and half the sugar in a medium saucepan, on a stove, on low to medium heat. Whisk to combine.
- Meanwhile, in a medium bowl, add the eggs, egg yolks and remaining sugar and whisk vigorously with continuous motion in one direction only, until the eggs turn a pale yellow in color and there are ribbons formed when you lift the whisk.
- Slowly add ½ cup of the cream-juice mixture into the egg mixture and whisk to combine. You are tempering the egg mixture such that it does not curdle. Now add the mixture into the pot on the stove and whisk continuously to combine. The entire process should not take more than 5 minutes.
- Once done, add the vanilla extract and whisk. Using a sieve, strain the mixture into a bowl, to remove any egg remnants.
- Pour the passion fruit mixture gently into the cooled tart pan. Place it in the oven and bake for about 20 to 25 minutes until the tart is set. It should be slightly jiggly. Remove and let cool completely.
- Put it in the fridge for 2-3 hours to chill.
Passion fruit Ganache
- Add the feves in a small bowl. Heat the heavy cream in a small pot on medium heat, on the stove, for a minute or two, until you see tiny bubbles on the rim of the cream. Switch off the gas.
- Pour the heavy cream and vanilla extract into the feve bowl. Cover for about 3 minutes. The feves will melt with the heat of the cream. Add the butter. Whisk to combine, until you get a smooth mixture.
- Remove the tart from the fridge. Pour the passion fruit ganache on top of the tart. You can use an offset spatula to spread it such that the edge is evened out. Let it set in the fridge for another 2 hours.
Whipped Cream
- In a bowl, add all the ingredients together. I usually use a balloon whisk to whisk the ingredients to make the whipped cream, because you can control how much the cream gets whipped. Whisk continuously, with the movement in a circular motion. Whisk for 3-4 minutes, until the whipped cream forms soft peaks.
- Place a 12 inch pastry bag with a 1M pipping tip(that I what I used, you can use any piping tip you fancy), in a tall glass.
- Place the whipped cream in the pastry bag, seal the top and start pipping around the tart in a uniform pattern. Decorate with edible flowers or sprinkles. OR BOTH!
- Serve chilled.
- Note: The tart is best kept in the fridge and served chilled. It will last for 2 to 3 days.
Notes
Why do I need to brush egg white over the baked tart shell?
- 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.
What kind of tart pan do I use for this tart?
- I use a 9-inch removable bottom tart pan.
Where can I find the Passion Fruit Feves?
- Valrhona Passion Fruit Feves can be found at online grocery stores or speciality grocery stores.
How long can I keep the Passion Fruit Tart with Passion Fruit Ganache?
- The tart is best kept in the fridge and served chilled. It will last for 2 to 3 days.
