Passion and vanilla tart

by | Feb 13, 2018 | Pastry, Tarts | 0 comments

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

Crostata passione e vaniglia

Passion and vanilla tart

Yield: 6

Ingredients

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

Instructions

Short crust pastry

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

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

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

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

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

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

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

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

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).

Notes

Confit: La ricetta originale prevede di lasciar riposare in frigorifero. Una volta raffreddato, spalmare uno strato sottile sopra alla crema di mandorle. Io preferisco colarlo subito, in modo da avere uno strato più omogeneo e regolare.

Cremoso: Anche qui, la ricetta originale prevede di lasciar riposare al fresco. Una volta solidificato, spalmare uno strato sottile sopra al confit passione. Io preferisco colarlo subito, in modo da avere uno strato più omogeneo e regolare. Avanza 1 tazzina da caffè.

Mousse: La mousse regge benissimo al taglio e non cola. Aumenterei un pochino la gelatina, utilizzandone 2 g per dare un pochino più di struttura. Ma anche così è meravigliosa. Avanza 1 tazzina da caffè. Io ho utilizzato lo stampo del Kit Tarte Ring 19 cm di Silikomart. Potrete utilizzare un anello da 16 cm di diametro. Considerate che lo stampo in silicone ha una capacità di 380 ml ed è molto bombato. Quindi, se utilizzate un anello in silicone, forse dovrete aumentare un pochino le dosi. Ma tutto dipende anche dallo spessore che volete ottenere.

Glassa: io ho volontariamente aumentato le dosi originali del 25%. Se utilizzate lo stampo che ho utilizzato io, potrete ridurre del 25%, se invece utilizzate un anello da 16 cm diametro, consiglio di mantenere le stesse dosi.

Gelatina: in tutte le preparazioni io ho utilizzato gelatina Paneangeli, ma non nella glassa. Se utilizzate la Paneangeli, riducete di circa il 20%.

© Cooking Me Softly

crostata passione e vaniglia

crostata passione e vaniglia

crostata passione e vaniglia

 

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