Hello! First baking post of the year here.
In reality, I have not baked anything since the new year started because our fridge is still overloaded with all the foods from Christmas and New Year celebrations.
This Passion fruit tart is one of the last things I baked for 2013. And today, I am sharing a story of the goodness of passion fruit tart and also a story of my ignorance.
I have been wanting to bake this passion fruit tart forever. What kept me from baking it? I cannot find passion fruit.
I searched all possible aisles of supermarkets. In the fruit stalls, canned fruit sec, baking sec and oriental sec. Nothing.
I went to our oriental food groceries, Asian food stores. Nothing.
Where is this fruit native to? I thought. I was too lazy to Google. My husband asked our Chinese friends if they know where to find it. To which they answer, What is passion fruit?
And that seemed the end of my dream of making passion fruit tart.
One day, while I was doing a quick grocery shopping before Christmas, I was hastily walking in the fruit section until a name spelled in the fruit shelf caught my eye. Passion Fruit.
I could have done a cart wheel right there, and in my mind I was screaming, shrieking in delight. I immediately picked two and put them in my cart, I thought for a moment and picked another one.
I was sure I walked away smiling from ear to ear.
When I got home, I was so excited and I told everybody that I found my passion fruit. I showed them and it seemed they were looking at something they have never seen before. I have never seen this fruit before either. Perhaps I did but I never really knew what it was.
In my lone moment, I picked one of the fruit and stroke it gently. I was so excited to bake. Then I found a little round sticker stuck to the fruit that I normally see in apples and oranges. I read the small print.
Dragon fruit. I blinked and read it again. Dragon fruit. What? I was blinking in disbelief. But it really read dragon fruit. dragon fruit. DRAGON FRUIT.
My heart sank. Why didn’t I realize that I picked the wrong fruits? I was speechless and sad. I stared blankly at the three pieces of dragon fruit in the table and my passion fruit tart seemed so so far away…
But the passion fruit tart did happen after all. It was a combo of fresh, creamy and buttery goodness. The crust feels and tastes like butter cookies. And officially, this the first ever tart that I ate ALL by myself.
I wish I was kidding.
Passion fruit Tart
adapted from Butter Baking
For the crust:
250g all Purpose Flour
100 g icing sugar, sifted,
175 g unsalted butter, softened
1 egg yolk
pinch of salt
For the passionfruit custard:
300g eggs, about six eggs
165 g passion fruit pulp
150 ml cream
105 g caster sugar
1. In a stand mixer fitted with the beater, beat the icing sugar, salt and butter until fluffy. Add in the egg yolk and mix until combined. Slowly add in the flour and mix just until the mixture comes together like coarse clay.
2.Gather the dough to form a ball and wrap it in plastic. Refrigerate for at least 3 hours up to one day.
3. When the dough has relaxed and firmed up. Grease a 10 inch pie plate or pan. Dust a working surface and a rolling pin and once pliable, flattened the dough into a disc about 1/8 inch thick or at least bigger than the 10 inch pie plate. Pick the dough using a rolling pin and gently lay it on the greased pan. Ease the dough into the bottom and sides of the pan and flute the edges. Refrigerate for 30 minutes to 1 hour.
note: This dough is very brittle that it breaks easily. But its easy to pinch them together to re-form the broken parts.
4. Preheat oven to 350F. Place the pan in a baking sheet.Cover the entire crust with parchment paper. Put uncooked rice on parchment paper over the the crust. Still in the baking sheet, bake crust for 25 minutes or until the edges are golden brown. . Remove the parchment paper with the uncooked rice during the last 5 minutes. Lower temperature to 320F.
5. While baking the crust, prepare the filling:
Whisk together the eggs, cream,sugar and passion fruit pulp. While the crust is still in the oven, gently pour the filling into the pie crust and fill all the way until full. Bake for 18-20 minutes or until the filling is set. Let cool. Refrigerate for at least an hour before cutting.
It is really good that I have a husband to redeem me from my ignorance. Later that night I called Mr. Scribbles who was still out for some errands to go back to the supermarket and look for the passion fruit. He saw the name on the shelf and again, the dragon fruits were in that shelf. But the husband was smart enough to look into adjacent shelves. There laying were my passion fruit, gorgeously sitting in another shelf beside the dragon fruits.
So this story reveals so much here.
Yes I am that woman who says she will be on hunt for fruit that she has never ever seen in her life but does not even bother to Google how that fruit looks like.
I am that woman who believes that if a shelf says passion fruit, then that shelf contains passion fruit. NO questions asked.
I am that woman who have the capacity to eat one whole ten inch tart by herself. Tsk.