I’m a little late for FF because a host of things happened yesterday that prevented me from blogging. But it’s not too late, I guess. 😉
It’s been a while since I last made tartlets and my hands are itching again. This time round, I intend to make passionfruit curd meringue tartlets. I’m using the puree as opposed to the real fruit since I don’t see any of those fruits in the supermarket. Have fun making this. I had, especially when I’m using the blow torch. Heh…
The Pate Sucree tart shells can be made in advance when you have extra egg yolks left after baking. It’s easy to make and you should always keep some in the freezer!
*Pate Sucree Tart Shell
( 1/2 portion can made eight 31/2″ shells and twelve 1 1/2″ shells)
Adapted from Miette Cookbook
3 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
226g cold unsalted butter, cubed (1 whole SCS block)
2 large egg yolks
4 to 8 tbsp heavy cream
1. In the bowl of a standmixer fitted with paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal.
2. In a small bowl, whisk together the egg yolks and 2 tbsp of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. I took about 5 tbsp. Gather the dough into a ball, pat it into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need. I used the pressing in method to press the dough into the tart pans. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.
4. Preheat oven to 180C.
5. Fully pre-bake for about 10 to 15 minutes or until golden brown. Every oven is different. For me, I tend to put to bake for a tad longer, sometimes up to 20 minutes. I will always look at the colour to determine if the tarts are baked to my liking.
1 cup sugar
4 large eggs
1 tablespoon light corn syrup
about ¾ cup passionfruit puree
112g unsalted butter, cut into chunks
1. In a medium heavy-bottomed saucepan (off-heat), whisk the sugar and the eggs together until blended. Whisk in the corn syrup and passionfruit puree and then drop in the chunks of butter.
2. Put the saucepan over medium heat and start whisking, taking care to work the whisk into the edges of the pan. If your whisk is too big to clean the edges of the pan, switch to a wooden spoon or a silicone spatula. Keep heating and whisking the mixture without stop. After about 6 to 8 minutes, you’ll notice the curd starting to thicken- it won’t be very thick, but the change is easily perceptible. When the curd is thickened, and most important, you see a bubble or two burble to the surface and then pop immediately, remove the pan from the heat.
3. Scrape the curd into a heatproof bowl or a canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal, and let the curd cool to room temperature (it will thicken slightly as it cools). Chill before serving. The curd will keep up to three weeks, refrigerated.
(Portion is sufficient for this amount of tartlets)
100g egg white (3 large eggs)
1. Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water (double boiler).
2. Add in sugar in 3 batches, whisk sugar and egg whites till sugar is fully dissolved (rub some with your fingers, if it feels grainy, it hasn’t dissolved yet). I took about 4 minutes.
3. Remove from heat. Transfer the mixture into another bowl and using the standmixer and the balloon whisk, I whisk for about 5mins till peaks are stiff, thick and glossy.