Passionfruit Tart
Ingredients
Passionfruit curd
- 6 tbsp unsalted butter 84 grams
- 6 tbsp granulated sugar 75 grams
- Pinch of salt
- 4 large egg yolks
- 1/2 cup passion fruit pulp*
Passionfruit tart
- 1 chocolate tart crust recipe
- 1 cup white chocolate chopped (170 grams)
- 1/2 cup heavy cream 120 grams
- 8 oz. cream cheese room temperature (226 grams)
- 1/2 cup powdered sugar 62.5 grams
- Passionfruit curd recipe above, about 1 1/4 cup
Instructions
Passionfruit Curd
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Cream the butter with an electric mixer for about 30 seconds at medium speed.
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Add the sugar and pinch of salt to the butter and cream for another minute.
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Add the egg yolks, one at a time, creaming until each egg yolk is incorporated before adding the next one.
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Pour the passion fruit pulp in the bowl and mix. Mixture will seem curdled and separated, and that’s ok.
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Transfer it to a small saucepan with a heavy bottom.
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Start cooking at low heat, stirring non-stop with a spatula.
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Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
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The curd should be thick, coating the back of a spoon.
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Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat. You don’t want the eggs to boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.
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Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.
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Place it in the fridge for at least 6 hours to chill through and get thick.
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The curd can be stored in the fridge for up to 4 days, or in the freezer for up to 1 month.
Passionfruit tart filling
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Melt the white chocolate in a microwave bowl. If using white chocolate chips, make sure they are real white chocolate chips. Most white chocolate chips found at the store are not real white chocolate chips. It must contain over 20% of cocoa butter in it to be real white chocolate. The store white chocolate won’t work for this recipe, look for brands such as Callebaut, Guittard, which can be found online. Or use white chocolate baking bars.
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Microwave the white chocolate for 15 second intervals, and melt in between, to make sure it melts evenly and that you don’t overheat the chocolate.
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Let the chocolate cool down for 15 minutes.
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Whip the heavy cream with an electric mixer over medium-high speed until it achieves stiff peaks, for about 2 minutes. It might take longer depending on your mixer and speed you are using.
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Set the whipped cream aside.
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Beat the cream cheese at medium-high speed for 3 to 4 minutes, until fluffy and creamy.
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Add the powdered sugar and cream for another minute.
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Add the melted and cooled down white chocolate, and the passionfruit curd to the bowl, beat to combine.
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Add the whipped cream and fold with a spatula until incorporated.
To assemble
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Spread the filling on the bottom of the cooled down Chocolate Cookie Crust. Place it in the fridge for at least 6 hours.
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Top with passionfruit seeds to serve, if desired.
Storage
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Store in the fridge for up to 4 days.
Recipe Notes
Passionfruit pulp: This recipe was made using unsweetened passion fruit pulp. If you use sweetened passion fruit juice for this recipe, make sure to omit some of the sugar so the curd is not overly sweet. I'd say reduce it to about half, but it will depend on how sweet the juice you are using is. You can find passion fruit pulp at some grocery stores, sometimes it can be found in the frozen aisle. I always get mine on Amazon. This is the Passionfruit pulp
White chocolate: Make sure to use real white chocolate, as I indicate in the recipe above. These is my favorite white chocolate: Callebaut White Chocolate Callets
Chocolate crust: Feel free to use any crust you would like, a pre-made crust, a regular pie crust, or tart crust. If you want to, I suggest serving it with my delicious Chocolate Tart Dough, it cuts right through the tangy and sweet passionfruit filling, and brings the whole experience to the next level!