Passion and vanilla tart….. a wonderfully balanced tart.
Sweet, sour, crunchy, moelleuse, as the French would say.
A dessert with different textures, which melt and make mouth watering.
A fresh and delicious tart created by my dear french friend Julien ……
I hope that he will appreciate my passion and vanilla tart.

crostata passione e vanilla

crostata passione e vanilla

crostata passione e vanilla

 

Passion and vanilla tart

Porzioni 6
Chef Aria

Ingredienti

Short crust pastry

  • 1 1/3 cup + 1.5 tbsp (180 g) pastry flour
  • 3 tbsp (18 g) almond meal
  • 1/3 cup + 1.5 tbsp (55 g) cing sugar
  • 7 tbsp (102 g) soft unsalted butter
  • a scant small (30 g) whole egg
  • a pinch of salt

Almond filling

  • 2 tbsp (30 g) soft unsalted butter
  • 2 tbsp (30 g) superfine granulated sugar
  • 5 tbsp (30 g) almond meal
  • a scant small (30 g) whole egg
  • zest from ½ lime
  • ½ tbsp (6 g) corn starch (Maizena)

Passion fruit confit

  • 1/3 cup + 4 tsp (100 g) passion fruit puree
  • 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  • 1.3 g pectine NH (1.04%)

Passion fruit curd

  • 1/3 cup (83 g) passion fruit puree
  • 2 medium (30 g) egg yolks
  • 1 small (40 g) whole egg
  • 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  • 1.25 g gelatin sheets (0.55%) (0.55%)
  • 3.5 tbsp (50 g) cold unsalted butter, cubed

Vanilla/tonka mousse

  • 1/4 grated tonka bean
  • seeds from ½ vanilla pod
  • ½ cup + 1 tbsp (137 g) whole fat milk
  • 2 mdium (33 g) egg yolks
  • 2 tbsp + a scant tsp (33 g) superfine granulated sugar
  • 2 tbsp (18 g) corn starch (Maizena)
  • 1.45 g gelatin sheets (0.36%) (0.36%)
  • ¾ cup (173 g) heavy cream

Yellow mirror glaze

  • 1/3 cup less 1 tbsp (67 g) water
  • ½ cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
  • 4.5 oz (125 g) glucose syrup
  • 3 oz (84 g) sweetened condensed milk
  • 4.5 oz (125 g) white chocolate
  • 7.5 g gelatin sheets (1.43%) (1.43%)
  • yellow food colouring

Istruzioni

Short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal and sifted icing sugar.

    Add lightly beaten whole egg and mix to combine.

    Add the sifted flour with salt and mix just to combine.

    Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.

Almond filling

  1. In a small bowl, soften the butter with a small whisk or with a fork, then add sugar and mix to combine.

    Add all other ingredients and mix to combine until well incorporated.

To line the pastry ring

  1. Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).

    Roll the dough gently until you have an even 2mm thickness.

    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Prick the base with a fork and refrigerate for 2 hours.

To bake

  1. Heat fan oven to 320 F - 160°C.

    Bake the tart shell for 16 minutes and let cool a few minutes.

    Pour the almond filling in a pastry bag, fill the shell and smooth the top.

    Bake for 15 minutes.

    Let completely cool.

Passion fruit confit

  1. In a small bowl, combine sugar with pectin.

    Heat raspberries puree until 145F - 60°C and add sugar/pectin mixture and stir to combine.

    Bring the mixture to boil and cook for 2 minutes, stirring constantly.

    Let cool for a while, then, pour over cooled almond filling.

    Refrigerate to set.

Passion fruit curd

  1. Soak gelatin sheets in cold water.

    In a bowl, combine the egg yolks with whole egg and sugar until you get a smooth mixture.

    Heat the passion fruit puree.

    Pour the hot passion fruit puree over yolks/sugar mixture, sift, and cook stirring constantly until the mixture reaches 180F - 82°C.

    Add wringed gelatin sheets and stir to melt.

    When the mixture reaches 105F - 40°C, add cold butter and mix with a hand blender for a couple of minutes.

    Pour the custard over the passion confit and refrigerate to set (or freeze).

Vanilla/tonka mousse

  1. Soak gelatin sheets in cold water (I suggest to use 2 g).

    Prepare a pastry cream.

    In a bowl, combine the egg yolks with sugar, corn starch, seeds from vanilla pod, grated tonka bean until you get a smooth mixture.

    Heat milk with vanilla pod.

    Pass the milk through a fine strainer and pour over yolks and sugar mixture.

    Cook stirring constantly until the mixture reaches 180F - 82°C.

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Quickly let cool the pastry cream.

    When it reaches 85F - 30°C, add soft whipped cream in 2 or 3 batches and gently mix to combine.

    Pour the mousse into the mould (I used the kit tarte ring 7 inches - 19 cm by Silikomart) or into a 6 inches - 16 cm pastry ring.

    Freeze.

Yellow mirror glaze

  1. Soak gelatin sheets in cold water.

    In a high jar, place finely chopped chocolate, sweetened condensed milk, food colour and set aside.

    Pour water, sugar and glucose syrup in a saucepan, and bring to 219F (103°C).

    Out of the heat, pour over the chocolate mixture, add wringed gelatin sheets and blend with a hand blender for about 2 minutes.

    Refrigerate for about 12 hours.

To assemble and to serve

  1. Heat the glaze in the microwave and use at 90-100F (30/35°C).

    Unmold the vanilla mousse, place it on a rack and glaze the dessert.

    So, lay the mousse over the passion custard, and refrigerate for 4 hours before serving.

    (if you have frozen the tart as well, refrigerate for 8 hours).

    Garnish as you prefer (I used chopped meringues).

crostata passione e vaniglia

crostata passione e vaniglia

crostata passione e vaniglia

 

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