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Gourmet
Passion Fruit Inspiration & Citrus Tart
Made with Cooking Range Inspiration Passionfruit
AN ORIGINAL RECIPE BY L’École Valrhona
4 stepsMakes two 16cm tarts or five 11cm tarts
Prepare a day in advance:
Reasonable Indulgence PASSION FRUIT INSPIRATION crémeux
Eggless lemon meringue
Make on the day:
Shortbread crust
Lemon confit
Peeled citrus fruit segments
You will need:
16cm tart ring
Hand blender
Piping bag
Thermometer
Acetat
Recipe Step by Step
Step01
REASONABLE INDULGENCE PASSION FRUIT INSPIRATION CRÉMEUX
Preparation time: 15 minutes
Refrigerate for: 3 hours
260g Whole milk
110g Whipping cream
75g Eggs
7g Caster sugar
250g PASSION FRUIT INSPIRATION
15g Cold Water (to rehydrate the gelatine)
3g Powdered gelatine 200 Bloom
Bring the milk and cream to the boil. Mix the eggs and sugar (but don’t let them blanch), and combine the milk and cream with them. Cook at 83°C until the mixture is thick enough to stick to the back of a spoon.
Take the saucepan off the heat, add the bloomed gelatine and pour this into the partially melted PASSION FRUIT INSPIRATION.
Use a spatula to emulsify the two.
Blend with a hand blender until you have a perfect emulsion.
Pour the emulsion into a container, cover its surface with clingfilm and set it aside in the refrigerator for 3 hours.
Take the saucepan off the heat, add the bloomed gelatine and pour this into the partially melted PASSION FRUIT INSPIRATION.
Use a spatula to emulsify the two.
Blend with a hand blender until you have a perfect emulsion.
Pour the emulsion into a container, cover its surface with clingfilm and set it aside in the refrigerator for 3 hours.
Step02
EGGLESS LEMON MERINGUE
Preparation time: 35 minutes
Refrigerate for: 1 night
Freeze for: 3 hours
250g Lemon purée
270g Water
230g Caster sugar
25g Powdered gelatine
125g Cold water (to rehydrate the gelatine)
Bring the lemon purée, water and sugar to the boil.
Take them off the heat and add the bloomed gelatine, stirring it in thoroughly so that it dissolves. Refrigerate overnight.
The next day, whisk the mixture until it is frothy and white (this will take approx. 20 minutes, depending on the mixer).
Immediately pour it out to a depth of 0.5cm into an acetate-lined ring of the same diameter as the tart ring.
Set aside in the freezer for 3 hours.
Take them off the heat and add the bloomed gelatine, stirring it in thoroughly so that it dissolves. Refrigerate overnight.
The next day, whisk the mixture until it is frothy and white (this will take approx. 20 minutes, depending on the mixer).
Immediately pour it out to a depth of 0.5cm into an acetate-lined ring of the same diameter as the tart ring.
Set aside in the freezer for 3 hours.
Step03
SHORTBREAD CRUST
Preparation time: 15 minutes
Refrigerate for: 1 to 2 hours
Bake for: 25 minutes
390g Plain flour
150g Icing sugar
3g Fine salt
50g Ground almonds
200g Butter
85g Eggs
Zest of 1 lim
Combine the ground almonds, icing sugar, salt, flour and lime zest.
Sift them all together, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the egg to the mixture.
Stop mixing once the dough is smooth and even.
Refrigerate for 1/2 hours before rolling out the dough to a thickness of 2.5mm.
Bake at 150°C for approx. 25 minutes in a fan-assisted oven.
Sift them all together, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the egg to the mixture.
Stop mixing once the dough is smooth and even.
Refrigerate for 1/2 hours before rolling out the dough to a thickness of 2.5mm.
Bake at 150°C for approx. 25 minutes in a fan-assisted oven.
Step04
LIME CONFIT
Preparation time: 15 minutes
400g Lime purée
50g Caster sugar
50g Honey
6g Pectin NH
Mix the sugar with the pectin.
Heat the lime purée and honey to 45°C in a saucepan.
Sift the pectin and sugar mixture onto the purée and cook them, stirring all the while.
Cover the mixture’s surface with clingfilm and leave it to cool to 45/50°C before pouring it out.
Heat the lime purée and honey to 45°C in a saucepan.
Sift the pectin and sugar mixture onto the purée and cook them, stirring all the while.
Cover the mixture’s surface with clingfilm and leave it to cool to 45/50°C before pouring it out.
Assembly and finishing
Preparation time: 45 minutes
Refrigerate for: 30 minutes
1 orange 2 lemons
1 grapefruit 2 limes
Use a piping bag with a nozzle to pipe 240g of PASSION FRUIT INSPIRATION crémeux into a baked tart case.
Use the citrus fruit to make the peeled citrus fruit segments and place them on top of the crémeux. Use differently sized cookie cutters to cut holes in the frozen meringue, take it out of its mould and remove the acetate, then place it on the tart. Pipe the warmed lime confit into the meringue’s holes, then leave it to chill for 30 minutes.
Arrange the rest of the peeled citrus segments on top of the meringue. Sprinkle the zest of half a lime over the tart.