Passionfruit tart

It’s all about passionfruit. It’s a passionfruit cremeux with a pate de bombe, an almond sponge, an almond and white chocolate praline, a runny passionfruit gel and a vanilla sable.

First we’re going to make some passionfruit juice. We need this for a couple of the recipes. Cut about 30 passionfruit’s in half and empty them all on a bowl that’s covered with a sieve. After that press out the juice using a ladle. Now you could always use store bought passionfruit juice, but I find that the flavor of homemade is so much sweeter and less sour. Keep it in your fridge for later.

The passionfruit cremeux

200 g	passionfruit juice
300 g	cream 35%
80 g	egg yolk
100 g	sugar
20 g	cornstarch
200 g	white chocolate

Mix the passionfruit juice with the cream, the egg yolk, the sugar and the cornstarch. Mix this well and then while stirring bring it to a simmer to thicken the cremeux. Now with big recipes I prefer to first bring the liquid to a simmer and add it to the starch and egg yolk, but with small quantities you can just mix it all and do it all at once. Then transfer the white chocolate into a bowl and pour the hot cremeux on top. Now blend it till smooth and fully emulsified. Then cover it and keep it in your fridge for later. Once cold it has the perfect texture.

The almond praline

300 g	sugar
100 g	water
300 g	almonds
1	empty vanilla pod
200 g	white chocolate
5 g	flaky salt

Mix the sugar with the water and caramelize this on a medium high heat. Try not to stir the caramel in between. This can cause the sugar to crystalize and it will ruin the texture. When the caramel has a nice golden color add the almonds and the empty vanilla pod.  Now keep on heating and stirring for another 4 to 5 minutes. This is not so much for the color of the caramel, but more to toast the almonds. Then transfer it on a silicon sheet and spread it. Let it cool down completely. After that divide it in smaller more manageable pieces and transfer it into a blender or food processor. Also add the white chocolate and the flaky salt. Blend it till your happy with the texture and thickness. At first it looks like not much is happening. But the friction will melt the chocolate and it will help release the oils from the almonds. This will create a ruining praline. Now I prefer it to still have some texture, but you could just let it blend some more till it’s smooth. Then transfer it into a piping bag and keep it out of the fridge for later.

The almond sponge

120 g	sugar
60 g	water
350 g	whole egg
1	lemon
60 g	flour
40 g	corn starch
2 g	baking powder
2 g	salt
100 g	almond powder
50 g	shaved almonds
50 g	milk
30 g	almond oil

Mix the sugar with the water and heat this up till the temperature is 118 degrees Celsius. Meanwhile transfer the egg into a mixing bowl and start beating it. Once the sugar has the right temperature and the eggs are fluffy slowly pour it in the bowl on the side. Continue beating it for 5 minutes. After that add the zest for the lemon. Then on sieve mix the flour, the corn starch, the baking powder and the salt. Tap the side of the sieve to pass it through and then fold it into the whipped eggs. Once that’s done also add the almond powder, the shaved almonds, the milk and the almond oil. Fold it in as well till it’s a fluffy and even batter. After that pour it on a baking tray that’s covered with a silicon sheet and level it with a pallet knife. Bake it at 170 degrees Celsius for 30 minutes. If needed turn the tray in between. Then let it cool down completely before portioning it to the desired size. Place the sponge with the cutter on a tray and fill the cutter all the way with the passionfruit cremeux. Now level it and let it set in your freeze for an hour. After the hour you can press the sponge and cremeux out of the cutter. Cover the top with the almond praline and then let it freeze as well. Keep it in your freezer for later.

The passionfruit pate de bombe

8 leaves or 13.3 g	gelatin
120 g	egg yolk
100 g	whole egg
150 g	sugar
300 g	passionfruit juice
500 g	white chocolate
500 g	cream 35%

First soak the gelatin in cold water. Then mix the egg yolk with the egg and the sugar. Heat this up over a double boiler while stirring it with a whisk. The temperature of the eggs needs to be 84 degrees Celsius. This is for safety and to create and thicker texture. It does take some time, but just keep on whisking to prevent the eggs from overcooking. Once it’s 84 degrees Celsius take it off the heat and start beating it. You want to create a nice fluffy and cool mixture. Meanwhile pour the passionfruit juice into a pan and bring this to a simmer. Then turn off the heat and dissolve the gelatin. Also add the white chocolate and mix it to create an even ganache. Set it aside for later. Now pour the cream into a bowl and beat it till it has a thin yoghurt consistency. This is the texture we’re looking for. Set it aside as well. Then once the eggs are thick and fluffy while stirring add the passionfruit ganache. Once this needs to be at room temperature. If that’s the case also add the whipped cream and fold it in till it’s a beautiful even pate de bombe. Then fill your desired molds halfway. These ones are from Mold Brothers Pastry. A partner of the channel. Now take the fillings and press them upside down in the molds. Now fill them completely with the pate de bombe and freeze them till solid.

The vanilla sable

375 g	flour
45 g	almond powder
130 g	icing sugar
230 g	butter
60 g	beaten egg
3 g	salt
1	vanilla pod

Pour the flour on your worktop and use the bowl to make a well in the middle. Fill it with the almond powder, the icing sugar, the butter, the beaten egg and th salt. Then cut the vanilla pod in half and scrape out the seeds. Add them to the other ingredients. Mix it till it comes together and then knead it till it’s a nice dough. Once it’s an even dough directly stop mixing to prevent too much gluten from forming. Then cover it and let it rest in your fridge for at least 1 hour. Now dust some flour on your worktop and roll out the dough till it’s around 3 millimeters thin. The dough needs to stay as cold as possible, so try to work a bit faster. Once you’re happy with the thickness cut it with the desired cutters. Then carefully place them on a perforated silicon sheet and place another sheet on top. Now bake them at 170 degrees Celsius for around 15 minutes to 20 minutes. Then let them cool down completely and keep them dry and covered for later.

The runny passionfruit and vanilla gel

450 g	passionfruit juice
60 g	ginger syrup
50 g	sugar
3 g	agar powder
1	vanilla pod

Mix the passionfruit juice with the ginger syrup, the sugar and the agar powder. Then cut the vanilla pod in half and scrape out the seeds. Add the seeds to the pan and mix it well. Now bring it to a boil for 30 seconds. Once that’s done pour it into a bowl and let it cool down in your fridge. After that transfer it into a blender and blend it till smooth. Now to bring the gel to the next level I always vacuum it. Just pour it into a bowl and vacuum the gel a 100% to remove any air bubbles. This will result in a clear gel with a more intense flavor. Keep it in your fridge for later.

The chocolate brush and finishing the tart

150 g	cacao butter
150 g	white chocolate
1 g	yellow fat soluble coloring powder

First melt the cacao butter on a low heat. Meanwhile mix the white chocolate with the yellow fat soluble coloring powder. Once the cacao butter is melted pour it on the chocolate and blend it till smooth. Then fill your brush machine with this mixture. I always heat mine up in an oven at 40 degrees Celsius for about an hour. Now take the tarts out of the mold and brush a thin layer of the yellow chocolate brush on the outside. Find a full equipment list on my website julescooking.com

Once you’re happy with the brush gently place them on the sable and fill the top with the passionfruit and vanilla gel. Now let them defrost and they’re ready to be served!