Lime Passion Fruit and Mango Tart
Equipment
- 6 Tart Tin with Removable Bottom - 9.5cm Approx. 4 inches
- Electric Digital Scales
- Rolling Pin
- Pastry Card optional
- Baking Beads optional
- Pastry Brush
Ingredients
- 1 ripe mango, peeled and pit removed
- 6 Large ripe blackberries
- Apricot Jam
Lime Curd
- 4 Large egg yolks + 1 egg white for the egg wash
- 110 grams caster sugar approx 1/2 cup
- 1 tablespoon lime zest approx 1 x medium lime
- 118 ml lime juice approx 1/2 cup
- 1 passion fruit seeds and flesh only
- 180 grams cold, unsalted butter, diced
Instructions
Pastry
- Follow the Basic Shortcrust Pastry Recipe
- Add the zest of a small lime to the pastry dough just before kneading slightly
Tart Filling
- Whisk egg yolks, sugar, lime zest and passion fruit in a heatproof bowl over a saucepan of simmering water until sugar is dissolved and the mixture is pale
- Stir in the lime juice and mix well
- Add the butter, bit by bit, stirring continuously until each piece is melted
- Continue to stir until the mixture is thickened enough to coat the back of a wooden spoon. Do Not Boil
- Remove from the heat and cool to room temperature and decant into a clean jar or bowl [note, the curd will last up to 2 weeks, covered in a clean jar or bowl]
- Assembly
- On a floured surface, roll the pastry mix out evenly to just under a 1/2 centimetre {3mm} [just under a 1/4 inch]
- Using a pastry cutter [or a sharp knife] cut out 6 rounds
- Place the rounds in the tart tins and press firmly into the sides. Brush the top and inner sides with an egg wash
- Prick bases with a fork and bake at 180c for 10- 12 mins [you may want to use baking beads] or until golden.
- Cool, then carefully remove from the tins
- You should have approximately 320g of curd. Using a piping bag or a spoon, carefully fill each tart case with 40+ grams of curd filling
- Cut rounded strips from the mango and place strategically on the top of the curd then place a large blackberry in the centre.
- Using a pastry brush, lightly glaze with a nappage *
- Serve as is within 3 hours of assembling the tarts
Notes
*Nappage or apricot glaze is a glazing technique used in pastry making. Jam made from apricots is diluted with water to form a transparent, slightly apricot-colored glaze. The glaze is used to cover fruit on a fruit tart or other baked goods, to make the fruit pieces shiny, prevent them from drying out, and to retard oxidation.