ad info

 
CNN.com   food > recipes  
    Editions | myCNN | Video | Audio | Headline News Brief | Feedback  

 

  Search
 
 

 
FOOD
TOP STORIES

A low-fat standby

Yogurt: Got culture?

Super shrimp for a Super Bowl barbecue

Ask the baker: About pies, bread and chocolate

(MORE)

TOP STORIES

More than 1,700 killed in India quake; fear of aftershocks spreads

U.S. stocks mixed

After respite, California power supply close to running on empty

Ashcroft supporters combat accusations of discrimination

(MORE)

MARKETS
4:30pm ET, 4/16
144.70
8257.60
3.71
1394.72
10.90
879.91
 


WORLD

U.S.

POLITICS

LAW

TECHNOLOGY

ENTERTAINMENT

HEALTH

TRAVEL

ARTS & STYLE



(MORE HEADLINES)
*
 
CNN Websites
Networks image


Passionfruit Tart

Tart

From chef Neil Perry of Rockpool
'Australian Food: In Celebration of the New Australian Cuisine'
By Alan Saunders
(Ten Speed Press)

March 10, 2000
Web posted at: 3:32 p.m. EST (2032 GMT)

Ingredients:
  • 9 large eggs
  • 1 3/4 cups(350g/11 oz) caster (superfine) sugar
  • 1 1/4 cups (310mL/10 fl oz) heavy (double) cream (45 percent butterfat)
  • 1 1/3 cups (350 mL/11 fl oz) passionfruit juice, strained
  • Plain (all-purpose) flour for rolling
  • 1 quantity sweet shortcrust pastry
  • A little egg wash for glazing
  • Icing (confectioners') sugar for serving
Sweet Shortcrust Pastry:
  • 2 cups (250g/8 oz) plain (all-purpose) flour
  • 75 grams (2 1/2 oz) unsalted butter, cubed
  • Pinch of sea salt
  • 1/2 cup (90 g/3 oz) icing (confectioners') sugar, sifted
  • 3 tablespoons milk
  • 2 egg yolks

Serves 8

To make the passionfruit mix, put it together the day before you wish to bake the tart (resting the custard in the refrigerator helps avoid splitting). Break the eggs into a bowl and whisk. Add the sugar and continue to whisk until well incorporated. While stirring gently, pour in the cream. Add the passionfruit juice and continue to stir until well blended. Cover and refrigerate overnight.

To make the pastry, place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds. Add the milk and egg yolks, and process for a further 30 seconds until a mass forms. Turn out on a lightly floured surface and knead lightly for a few moments. Flatten the dough and form a ball. Wrap in plastic and place in the refrigerator 1 hour.

Spray a 26-centimeter (10-inch) tart pan with a light vegetable oil. Lightly flour the work surface and roll out the pastry until it is 2 centimeters (3/4 inch) wider than the tart pan. Roll the pastry over your rolling pin and gently ease into the tart pan, pushing the sides in gently so that the pastry takes the fluting. Rest in the refrigerator for 30 minutes.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Remove the tart case from the refrigerator and line with foil. Place uncooked rice or dried beans in the foil and bake blind for 20 minutes. Remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes. Remove from the oven and lower the temperature to 140 degrees Celsius (280 degrees Fahrenheit). Return the tart case to the oven.

With the case sitting in the oven, carefully pour in the passionfruit custard. Fill the tart right to the top, using a cup or a small dariole mold. Bake for 40 minutes. Check -- the tart should be halfway set, but still be quite wobbly in the middle. If you take it out too soon, it will not set and run when you cut it; if you leave it in too long, it will set too firmly and lose its elegance. Through experience, you'll find the optimum set for the tart in your oven.

Remove the tart from the oven, balance on a cup and remove the sides of the pan. Place the tart on a wire rack and, with a palette knife, slide the base off the tart pan. This will allow the tart to cool and the pastry to crisp up rather than sweat. Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. Allow to cool for 1 hour. Carefully cut with a serrated knife and place in the middle of large white plates. Dust with icing sugar and serve.



RELATED STORIES:
Eating Australian: Cuisine blends international styles with native supplies
March 10, 2000

RELATED SITES:
Ten Speed Press

Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.
 Search   

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.