Restaurant: Rockpool (NSW)
Recipe from Neil Perry (Originaly seen in Rockpool by Neil Perry)
2011 Rating: Number 2, 3 Stars
Sometimes a girl just feels like a tart. A little while ago I stumbled across a recipe for Passionfruit Tart by Neil Perry in my local paper, originally seen in Neil Perry's book - Rockpool. I thought I would give it a go, the fact that the filling needs to be made 24 hours in advance intrigued me. I noticed that the recipe that appeared in the paper didnt include the recipe for the shortcrust pastry, so I turned to the internet, hoping that I would stumble across the very Neil Perry recipe I was looking for. Luckily I found it at epicurious, and then quickly discovered that the recipe for the actual Passionfruit tart is all over the net. So here is my contributions to spreading it some more.
Will I still feel like a tart? Will the filling be eaten before it can be baked into a tart? Photos and results to follow soon!
Sweet Shortcrust Pastry (found at epicurious)
250 g (1 1/2 cups) all-purpose flour
75 g (2 1/2 tablespoons) unsalted butter, cubed
a pinch of sea salt
90 g (1 cup ) confectioner's sugar, sifted
55 ml (1/4 cup) milk
2 egg yolks
Place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds. Add the milk and egg yolks and process for a further 30 seconds until a mass forms.
Turn out to a lightly floured surface and knead lightly for a few moments. Flatten and form a disk. Wrap in plastic and place in the refrigerator for 1 hour.
Roll out the dough with a rolling pin according to the recipe. Refrigerate until needed.
9 x 55g eggs
350g castor sugar
300ml double cream (45 per cent butterfat)
350ml passionfruit juice, strained
plain flour for rolling
500g sweet shortcrust pastry
a little egg wash for glazing
icing sugar for serving
Put the passionfruit mix together the day before you wish to bake the tart (resting it in the refrigerator helps avoid splitting).
Break the eggs into a bowl and whisk.
Add the sugar and continue to whisk until well incorporated.
While stirring gently, pour in the cream. Add the passionfruit juice and continue to stir until well blended. Cover and refrigerate overnight.
Spray a 26cm tart tin with Pure and Simple.
Lightly flour a bench and roll out the pastry until it is 2 cm wider than the tart case.
Roll the pastry over your rolling pin and gently ease into the tart case , pushing the sides in gently so that it takes the fluting. Rest in the refrigerator for 20 minutes.
Preheat the oven to 180°C (350F).
Line the tart case with foil, place rice in the foil and bake blind for 20 minutes.
Remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes.
Remove from the oven and lower the temperature to 140°C (290F). Return the tart case to the oven.
With the case sitting in the oven, carefully pour in the passionfruit custard.
Fill the tart right to the top with a cup or small dariole mould. Bake for 40 minutes.
Check the tart, it should be halfway set but still quite wobbly in the middle. If you take it out too soon it will not set and run when you cut it; if you leave it in too long it will set too firmly ad lose its elegance. Through experience you'll find the optimum set for the tart in your oven.
Remove the tart from the oven, balance on a cup and remove the sides. Put on a cake rack and, with a palette knife, slide the base off the tart tin.
This will allow the tart to cool and the pastry to crisp up rather than sweat.
Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. Allow to cool for 1 hour.
Carefully cut with a serrated knife and place in the middle of large white plates.
Dust with icing sugar and serve.