Light, sweet yet tart, with a melt-in-your-mouth buttery crust, this Passion Fruit Mousse Tart has it all! The perfect dessert for summer, the airy mousse won’t weight you down when you head for the pool after lunch.
You can make this as one big tart, but another great way to present this would be in individual mini-tarts. Just use smaller tart molds and cut the dough accordingly. Not passionate on Passion Fruit? No problem? Use any of the other flavors of frozen fruit purees by Ravifruit, and adapt the recipe to your (or you guests’) taste.
The trick to this dessert is the recipe for Italian Meringue. This somewhat little-used meringue recipe uses a sugar syrup, rather than caster sugar, for stiff, super glossy peaks that are unwaveringly stable and firm. This makes for perfectly firm mousses (and also allows torching, if so needed), making Italian meringue sturdier and much more forgiving than French meringue. To make sure you get the right consistency, take care to add the sugar syrup slowly, in a slow, thin stream.
Running short on time? Skip making the tart shell and use pre-made tart shells (you can find our great selection here – including round and square shells in an assortment of sizes).
Passion Fruit Mousse Tart
- PASTRY SHELL:
- 1 ½ cups all-purpose flour
- 4 tbsp. confectioner’s sugar
- ½ or 1 stick cup cold butter, cubed
- Grated peel of 1 orange
- 1 egg yolk
- Cold water, as needed
- PASSIONFRUIT MOUSSE:
- 2 eggs (separated into 2 yolks and 2 egg whites)
- 11 tbsps. Granulated sugar (separated into 2 tbsp. and 9 tbsp.)
- Juice of 1 orange
- 1 ½ tsp. of plain gelatin
- 6 tsp. cold water
- ¼ cup water (for syrup)
- ¾ cup Passion Fruit Frozen Puree, defrosted
- ¾ cup heavy cream, whipped
- Whipped cream, fresh mint, Passion Fruit Frozen Puree
- In a medium bowl, place the flour, sugar and butter. With a fork, mix and blend pressing down on the butter until the mix takes the consistency of breadcrumbs.
- Incorporate the orange grating and the egg yolk and start forming the dough with a spatula first to gather everything together, then with your hands to unify, adding in 2 or 3 tablespoons of water until a dough ball forms.
- On a flat working surface, place a sheet of plastic wrap and place the dough over it, covering it with a second sheet of wrap. Using a heavy rolling pin, and without kneading, roll out the dough in between the film. Once it’s flat, remove the film and press the dough into a tart mold. Pinch the base of the tart with a fork (this will prevent it from rising), and leave in the freezer for about 20 minutes.
- Preheat the oven to 350 degrees F, and bake the tart shell until golden, about 15-20 minutes, depending on your oven. Set aside to cool.
- Create a sugar syrup by bringing ¼ cup of water to a boil and add in ½ cup sugar, stirring until it thickens into syrup. In an electric mixer, whip egg whites into stiff peaks. Without stopping the mixer, very slowly begin to incorporate the sugar syrup in a thin, steady stream. Keep whipping until you get an evenly thick, shiny meringue. Set aside to cool down.
- In a simmering double boiler bath or bain marie, whisk 2 yolks with 2 tbsp. sugar and the orange juice, whisking constantly until you get a thick cream. Mix the plain gelatin with ¼ cup water and add into the cream, blending.Set aside at room temperature.
- Once cooled, incorporate the Passion Fruit Frozen Puree, and add the whipped cream and meringue - the preparation should be even and smooth.
- Pour into the tart shell, and take to the fridge to cool down and set.
- To serve, garnish with a few dollops of whipped cream, Passion Fruit frozen puree and some mint leaves.
printed from www.gourmetfoodworld.com
Pie Perfect: Pecan Pie For Thanksgiving Dessert. Photos (left to right): Angela at Unexpected Elegance, Gourmet Food World.
When you talk about Thanksgiving dessert, the first thing that comes to mind is pie. Pumpkin pie, of course, and apple pie, sure. We’re a bit pumpkin-ed out after Halloween, and apple pie seems a bit, well, boring! But a crunchy, sweet and meaty pecan pie recipe, now that’s something that gets our culinary gears churning. This Southern classic is always delicious, but we were astounded to find out that pecans are also really nutritious! Read on!
Pecans are yummy, yes, but they’re also heart healthy, rich in Omega 6 fatty acids and a good source of protein and unsaturated fats. Studies even show that eating pecans may delay age-related muscle degeneration. So this Thanksgiving you can have your pecan pie and eat it. Your heart will also be thankful.
Pecan Pie Recipe Tips & Trips
- For choosing pecans with shells: look for clean shells with no blemishes or cracks
- If you shake it and it rattles, then roll. It shouldn’t rattle!
- Pecans have more moisture and spoil more easily, so double-bag any leftover and store in the fridge (3 months) or freezer (6 months)
- For toasted pecans, bake in the oven at 350F for about 10 minutes, stirring occasionally
- Make ahead: bake your pecan pie fully and freeze, up to a week. Then thaw at room temperature when you’re ready to serve
- Pretty as pecan pie: decorate the crust by marking the edge with a fork using a crosshatch pattern
Want to give pecan pie a try? To help you out, we’re sharing a delicious (and easy!) Pecan Pie recipe by Angela of Unexpected Elegance. For this Texas native, raised amongst pecan trees, Pecan Pie is as American (if not more!) than apple pie. Her recipe (below), is delicious and easy to follow, which leaves you with more time to spend with your family. Visit Angela’s blog for her full Pecan Pie post, plus more recipes, fun diy home projects and crafty lifestyle tricks. Thanks Angela!
A generous amount of meaty chopped pecans is the secret to equally delicious slices. Photo by: Angela at Unexpected Elegance.
Angela's family recipe for Pecan Pie, super simple and simply delicious!
- Form the crust into the pie dish
- Fill the bottom with chopped pecans. You can have as much or as little as you would like.
- Melt butter and whisk in the remaining ingredients: sugar, vanilla, Light Karo, eggs.
- Pour the liquid over the pecans, and the pecans will slowly rise to the surface.
- Use some foil or crust cover around the edges of the crust during most of the baking so the crust doesn’t get too brown.
- Bake at 375 degrees for around 45 minutes.
A lot of pecan pie recipes call for the dark syrup, but make sure to get the light for this one!!
printed from www.gourmetfoodworld.com