Passion fruit tart by Laurent Mariotte

Ingredients

8 servings

• 1 shortcrust pastry
• 30 cl passion fruit juice or 10 passion fruits to be turned into juice
• 1 passion fruit
• 80 g sugar
• 3 eggs
• 25 g cornstarch
• 3 egg yolks
• 200 g butter
• 20 g shredded coconut
• 200 g T45 flour
• 50 g almond powder
• 125 g room temperature butter
• 125 g caster sugar or icing sugar
• 1 egg yolk
• 1 teaspoon fine salt

Steps

1. 1

   Combine the flour, almond powder, and sugar in a bowl.

2. 2

   Add the diced butter. Mix gently until all pieces of butter are coated with flour. Rub the mixture between your hands quickly so as not to heat the butter.

3. 3

   Make a well in the center and add the salt and lightly beaten egg yolk. Gradually incorporate the sandy mixture into these liquid elements.

4. 4

   Form a ball of dough, flour it lightly, then flatten it into a disk shape.

5. 5

   Cover with plastic wrap and chill for 2 hours.

6. 6

   Preheat the oven to 180°C (350°F). Roll out the dough onto a tart pan, press it into the bottom and sides, and trim the edges. Cover with parchment paper and baking beans. Bake for 20 minutes, remove the beans and paper, and bake for an additional 10 minutes. Let cool.

7. 7

   Prepare the filling: bring the passion fruit juice to a boil. Whisk the whole eggs, yolks, and the remaining sugar together until pale. Add the cornstarch and mix.

8. 8

   Add the passion fruit juice and mix. Pour back into the saucepan and stir constantly until the cream thickens. Off the heat, incorporate the butter cut into pieces. Pour into the tart shell.

9. 9

   Sprinkle the tart with shredded coconut and refrigerate for at least 2 hours.