Rapsberry and passion fruit tart
05 June 2021
Prep time : 1 hour + 30 minutes cooking
For a 20cm tart :
Almond crust :
60g softened butter
90g powdered sugar
30g almond powder
1 pinch of salt
1 egg
180g flour
50g cornstarch
Mix the butter with the powdered sugar, almond powder and salt.
When the mixture is homogeneous, emulsify it with the egg.
Then add the flour and cornstarch, mix until you get a homogeneous dough but not longer.
Form a ball, wrap it and put it in the fridge for at least 2 hours.
Then, roll out the dough to 2mm thickness and put it in your circle. Put the dough in the refrigerator or freezer for at least 2 hours.
Rapsberry almond cream :
50g powdered sugar
75g almond powder
10g cornstach
70g powdered sugar
1 egg
125g rapsberries
Mix the butter with the powdered sugar, cornstarch and almond powder.
Finally, add the egg.
Next, pour the almond cream over the dough and arrange the raspberries, pressing them in slightly.
Bake the tart in the preheated oven at 170°C for 25 to 30 minutes.
Remove the circle from the oven and let it cool.
Passion fruit cream :
55g passion fruit purée
2 eggs
60g sugar
5g cornstarch
65g butter
Heat the passion fruit puree.
Whisk the eggs with the sugar and cornstarch. Then pour half of the passion fruit puree over it, whisking constantly, and pour it back into the pan.
Thicken over medium heat, whisking constantly.
Remove from the heat and add the butter, cut into small pieces, then blend the cream with an immersion blender for a few minutes.
Pour the cream over the cooled tart crust, smooth the surface and place the pie in the refrigerator while the cream cools.
Assembly :
1 passion fruit
250g rapsberries
Spread the passion fruit over the cream.
Then cut the raspberries in half, arrange them on the surface of the tart and enjoy!
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