Tartlets with Passion Fruit Sauce

Today's recipe is a request. But I won't pretend I made it reluctantly or under pressure. Quite the opposite! Once I was pointed to the little marvel I was supposed to make, I could think of nothing else. Every day I peeked into my newly bought magazine, wondering when the right moment would come for these delicious-looking tartlets with passion fruit sauce. Luckily, the time came, and I was as happy as a kid while waiting for the final stage, the tasting :)

Just buying the passion fruit was something new for me, because I don't think I had ever made anything with it myself. As soon as I cut open the first fruit, a wonderful aroma filled the kitchen, and I can still smell it today. This fruit is very intense and captivating in both taste and scent.

Passion fruit curd tartlets

And the tartlets? Quite labor-intensive, but you can't stop eating them. They are very sweet (for me a little too sweet), delicate, with a strongly vanilla-flavored filling, and the cream, also called "curd", spreads lazily over them in the most wonderful way. That's exactly why I recommend making these tartlets in individual small tart pans. Unfortunately, I didn't have any.

I highly recommend them, especially if you want to impress your loved ones or friends with something special. As you can see in the photos, my kids couldn't hold back and broke off a piece of the tart before I even had a chance to reach for my camera.

Passion fruit curd tartlets

Oh, one more thing: the recipe says maracuja, but it can also be passion fruit, even though until now I thought they were the same thing. Alternatively, you can use passion fruit juice.

In my opinion, 6 passion fruits would be enough, because I got twice as much juice as the recipe calls for. Maybe it depends on the size? You need 100 ml of juice.

Instructions – Tartlets with Passion Fruit Sauce:

Mix the flour with 50 g sugar (I would use 40 now), 100 g diced butter and a pinch of salt, and quickly knead into a shortcrust dough. If needed, add a little more butter; I had to. Refrigerate for 30 minutes.

Preheat the oven to 190°C (375°F). Roll out the chilled dough and line the tart pans with it, after greasing them with fat and dusting them with flour. Place a piece of parchment paper on each one, weigh it down with baking peas (dried beans will work too) and bake for about 13 minutes. Remove the paper with the peas and bake for another 3 minutes. Take the pans out of the oven and lower the temperature to 160°C (320°F).

Cut the vanilla bean lengthwise and scrape out the seeds, then mix them with the quark, 50 g sugar (I would use 40 now), the egg yolks and the pudding powder. Spread it over the pre-baked crusts and bake for another 20 minutes. Take them out of the oven, let them cool and carefully remove them from the pans, though you can also leave them in the pans, because the tart is very delicate.

Meanwhile, prepare the so-called curd: Cut the fruits in half and scoop out the pulp with a spoon, then blend it with an immersion blender and strain it through a fine sieve, keeping the juice.

Melt the remaining 90 g butter in a saucepan. Pour off 100 ml of the juice (the rest makes a wonderful drink!) and add it to the melted butter together with the eggs and 90 g sugar (I would add 80 g now). Stir everything together and heat over low heat, stirring constantly. The mixture should not boil, because then the egg whites will start to curdle. When the mixture thickens, though it will still be quite runny, take it off the heat and let it cool completely. Spoon it over the tartlets and serve.

Optionally, you can keep a few seeds for decoration, but I skipped them, because I find them inedible and they would bother me.

Enjoy!

Source: Lust auf Genuss 04/2012

5.0 from 1 reviews

Tartlets with Passion Fruit Sauce

Prep time: 120 mins

Cook time: 60 mins

Total time: 3 hours

Serves: 6

Ingredients

• 140 g flour + flour for rolling out
• 190 g sugar (or less)
• 190 g cold butter, chopped
• Fat for greasing the tart pans
• 1 pinch of salt
• 1 vanilla bean
• 250 g quark-style fresh cheese, stirred until smooth
• 2 egg yolks
• 1 tbsp vanilla pudding powder
• 10 passion fruits or 100 ml juice
• 2 very fresh eggs (M)

Instructions

1. #instruction#

Nutrition Information

Serving size: 1 tartlet, 8 cm Calories: 625