Passion Fruit Curd Tart in Chocolate Pastry
By Joe
Source: America's Test Kitchen.
A twist on the lemon tart: tangy passion fruit curd folded with whipped cream and set in a crisp cocoa pastry case.
Always check the labels of the products you use.
Method
- 1
Pastry. beat the yolk with the 1 tbsp cream. Pulse the flour, cocoa, icing sugar and salt, add the butter and pulse to coarse crumbs, then add the yolk mix and blend until it clumps. Wrap the disc and chill 1 h.
- 2
Line the tin. roll to a 28 cm round on a floured surface, ease it into the tin, press into the flutes and trim. Freeze 30 min while the oven heats to 190 °C (170 °C fan).
- 3
Blind bake. line with paper and beans and bake on the tray for 25-30 min, until set and smelling of cocoa. Lift out the beans, bake 5 min more, then cool completely.
- 4
Juice. scoop the passion fruit pulp into the processor and pulse 3-4 times to free the seeds. Push it through the sieve and measure 125 ml juice.
- 5
Curd. whisk the juice, sugar, yolks, lemon juice, cornflour and salt in the saucepan. Stir over medium-low heat for 8-12 min, until thickened and 80 °C on the thermometer. Off the heat whisk in the butter, sieve into a bowl, press cling film on the surface and chill 1 h 30 min. Keep stirring into the corners so no egg catches on the base.
- 6
Lighten. whip the cream to soft peaks. Whisk a third into the cold curd, then fold in the rest until smooth.
- 7
Set. spread the curd in the cooled case and chill at least 8 h, or overnight, until sliceable. A long chill gives clean slices.
Storage
Keep covered in the fridge for up to 2 days. The pastry softens slowly after that.
EU nutrition claims
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 101 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.1 g per serving
42.2 % of the 50 g daily maximum · 84.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- wire rack
- fine sieve
- 2 bowls
- medium heavy saucepan
- silicone spatula
- instant-read thermometer
- electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 482 kcal |
| Protein | 7 g |
| Carbohydrate | 54.7 g |
| of which sugars | 29.5 g |
| of which free sugars | 21.1 g |
| Fat | 28.4 g |
| of which saturates | 16.5 g |
| Fibre | 8.8 g |
| Salt | 0.33 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
