Passion fruit tart

I love maracuyas or passion fruits. The smell brings back childhood memories of drinking refreshing glasses of passion fruit fresco or juice; it was especially good after a long walk home from school or after running around on the farm. It also brings memories of just picking ripe ones from the vine, biting the hard skin off and sucking out the fresh fruit. I previously posted a recipe for passion fruit tiramisu that I made in Ecuador this summer and was complaining about the lack of passion fruits in the US and the high cost when you did find them. I got a message from a lady who owns a farm that grows passion fruit in California and sells them at a lower cost that you pay at the grocery store, so I ordered a good amount of them. I could have easily just eaten them all as is, but I also decided to use some for cooking and making cocktails (of course!).

Passion fruit tart

Ingredients
  1. 1 ½ cups of sugar
  2. 1 1/3 cups of passion fruit concentrate (from fresh fruit or using frozen concentrate)
  3. 2 tbsp. lemon juice
  4. 10 eggs
  5. ½ cup heavy cream
  6. 2 tart shells, unbaked, homemade tart tough recipe is here
  7. Fresh passion fruit pulp to garnish, if you have enough to cover the whole tart you can do so, but even just one fresh passion fruit will give you enough to just add a little extra bite to the tart

Instructions
Pre-bake or blind bake the tart shells:
  • Pre-heat the oven to 375F.
  • Make sure the unbaked tart shells have rested at least 30 minutes in the fridge.
  • Cover the tart shells with parchment paper and fill with rice, beans or tart weights.
  • Bake for 15-20 minutes, and then carefully remove the parchment paper with the rice/beans/weights.
  • Bake for another 5-10 minutes or until the bottom of the tart shell starts to get golden.
  • Remove from the oven and let cool down.

Passion fruit tart filling:
  • Combine the sugar, the passion fruit juice and lemon juice in a mixing bowl. Use an electric mixer to mix until the sugar is dissolved.
  • Add the eggs and continue mixing until well incorporated.
  • Use a whisk to stir in the cream.
  • Strain the passion fruit filling using a thin mesh strainer.