Flipping through the pages of the new cookbook series by Tommy Bahama Restaurants, this passion fruit chiffon tart recipe is sure to be a delightful ending to what must have already been an amazing meal.
Find more recipes like this, look for the Flavors of Aloha: Cooking with Tommy Bahama
Passion Fruit Chiffon Tart Recipe
MAKES 8 SERVINGS
1 cup/140 g unbleached flour
3 Tbsp sugar
1/4 tsp fine sea salt
6 Tbsp/85 g cold unsalted butter, cut into 1/2-in/12-mm cubes
1 large egg yolk
1/2 cup/120 ml thawed frozen passion fruit (also called maracuya or parcha) purée
2 tsp unflavored gelatin
2 large eggs, separated, at room temperature
1/3 cup/65 g sugar
1/2 cup/120 ml heavy cream
2/3 cup/165 ml thawed frozen or fresh seeded passion fruit purée
3 Tbsp sugar, or more to taste
1 tsp cornstarch
1 Tbsp passion fruit liqueur or amber rum
1 recipe Whipped Cream (page 182)
1 Position a rack in the center of the oven and preheat the oven to 375ºF/190ºC.
2 To make the crust: Pulse the flour, sugar, and salt together in a food processor to combine, or stir them together in medium bowl. Add the butter and pulse until the mixture resembles coarse meal with some pea-sized pieces of butter, or cut in the butter with a pastry blender. Add the yolk and pulse or stir until the dough clumps together. Gather the dough into a ball. Press the dough firmly and evenly into a 9-in/23-cm tart pan with a removable bottom; make sure the dough is not too thick in the corners of the pan. Pierce the dough all over with a fork. Freeze the dough for 15 minutes.
3 Line the dough with aluminum foil and fill with pie weights or dried beans. Bake until the dough is set and beginning to brown, about 15 minutes. Lift off the foil with the weights and continue baking until the crust is lightly browned, about 15 minutes more. Let the crust cool completely on a wire rack.
4 To make the filling: Pour the purée into a small saucepan and sprinkle the gelatin on top. Let stand until the gelatin softens, about 5 minutes. Cook over low heat, stirring constantly, until the mixture is hot but not boiling and the gelatin is completely dissolved. Remove from the heat.
5 Using a hand mixer on high speed or a whisk, beat the egg yolks and sugar in a medium bowl until the mixture is pale yellow and thick. Mix in the hot gelatin mixture. Place the bowl in a larger bowl of ice water and let stand, stirring often, until the mixture is cool and just beginning to thicken and set, about 5 minutes. Remove the bowl from the ice water, or the mixture will continue to set.
6 Using clean beaters, beat the egg whites with the mixer on high speed, or with a whisk, in a medium bowl until soft peaks form. Add the whites to the passion fruit mixture and whisk gently to combine. Whip the cream with the mixer or whisk until stiff peaks form, then gently whisk it into the passion fruit mixture until combined. Spread the filling in the cooled tart shell. Refrigerate until the filling is set, at least 2 or up to 24 hours.
7 To make the sauce: Bring the purée and sugar to a simmer in a small saucepan over low heat, stirring often. Taste for more sugar. Sprinkle the cornstarch over the liqueur in a custard cup and stir to dissolve. Stir into the purée and stir until it returns to a simmer and thickens. Pour into a small bowl. Let the sauce cool, then cover and refrigerate until chilled, at least 2 hours or up to 1 day.
8 Transfer the whipped cream to a pastry bag fitted with a 1/2-in/12-mm fluted pastry tip. Pipe the cream around the edges of the tart filling. Remove the sides of the tart pan. Slice and serve with the sauce.