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Professional
PASSION FRUIT INSPIRATION & CITRUS TART
Made with Passionfruit Inspiration
An original recipe by L’École Valrhona
4 stepsMakes two 16cm tarts or five 11cm tarts
Recipe Step by Step
Step01
REASONABLE INDULGENCE PASSION FRUIT INSPIRATION CRÉMEUX
260g Whole milk
110g Whipping cream
75g Eggs
7g Sugar
250g Passion fruit Inspiration
15g Cold water (to rehydrate the gelatin)
3g Powdered gelatin 200 Bloo
Bring the milk and cream to a boil. Mix the eggs and sugar (but don’t let them blanch), and combine the milk and cream with them.
Cook at 182°F (83°C) until the mixture is thick enough to stick to the back of a spoon.
Take the saucepan off the heat, add the bloomed gelatin and pour this into the partially melted passion fruit Inspiration.
Use a spatula to emulsify the two.
Blend with an immersion blender until you have a perfect emulsion.
Pour the emulsion into a container, cover its surface with plastic wrap and set it aside in the refrigerator for 3 hours.
Cook at 182°F (83°C) until the mixture is thick enough to stick to the back of a spoon.
Take the saucepan off the heat, add the bloomed gelatin and pour this into the partially melted passion fruit Inspiration.
Use a spatula to emulsify the two.
Blend with an immersion blender until you have a perfect emulsion.
Pour the emulsion into a container, cover its surface with plastic wrap and set it aside in the refrigerator for 3 hours.
Step02
EGGLESS LEMON MERINGUE
250g Lemon purée
270g Water
230g Sugar
25g Powdered gelatin 200 Bloom
125g Cold water (to rehydrate the gelatin)
Bring the lemon purée, water, and sugar to a boil.
Take them off the heat and add the bloomed gelatin, stirring it in thoroughly so that it dissolves. Refrigerate overnight.
The next day, whisk the mixture until it is frothy and white (this will take approx. 20 minutes, depending on the mixer).
Immediately pour it out to a depth of 0.5cm into an acetate-lined ring of the same diameter as the tart ring.
Set aside in the freezer for 3 hours.
Take them off the heat and add the bloomed gelatin, stirring it in thoroughly so that it dissolves. Refrigerate overnight.
The next day, whisk the mixture until it is frothy and white (this will take approx. 20 minutes, depending on the mixer).
Immediately pour it out to a depth of 0.5cm into an acetate-lined ring of the same diameter as the tart ring.
Set aside in the freezer for 3 hours.
Step03
SHORTBREAD CRUST
390g All-purpose flour
150g Confectioners’ sugar
3g Fine salt
50g Almond flour
200g Butter
85g Eggs
Zest of 1 lime
Combine the almond flour, confectioners’ sugar, salt, flour, and lime zest.
Sift them all together, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the egg to the mixture.
Stop mixing once the dough is smooth and even.
Refrigerate for 1/2 hours before rolling out the dough to a thickness of 2.5mm. Bake at 300°F (150°C) for approx. 25 minutes in a fan-assisted oven.
Sift them all together, then add the cold cubed butter.
Mix until fine, sandy crumbs have formed.
Add the egg to the mixture.
Stop mixing once the dough is smooth and even.
Refrigerate for 1/2 hours before rolling out the dough to a thickness of 2.5mm. Bake at 300°F (150°C) for approx. 25 minutes in a fan-assisted oven.
Step04
LIME CONFIT
400g Lime purée
50g Sugar
50g Honey
6g Pectin NH
Mix the sugar with the pectin.
Heat the lime purée and honey to 115°F (45°C) in a saucepan.
Sift the pectin and sugar mixture onto the purée and cook them, stirring all the while.
Cover the mixture’s surface with plastic wrap and leave it to cool to 100/120°F (45/50°C) before pouring it out.
Heat the lime purée and honey to 115°F (45°C) in a saucepan.
Sift the pectin and sugar mixture onto the purée and cook them, stirring all the while.
Cover the mixture’s surface with plastic wrap and leave it to cool to 100/120°F (45/50°C) before pouring it out.
Assembly and finishing
1 orange 2 lemons
1 grapefruit 2 limes
Use a piping bag with a nozzle to pipe 240g of passion fruit Inspiration crémeux into a baked tart case.
Use the citrus fruit to make the peeled citrus fruit segments and place them on top of the crémeux.
Use differently sized cookie cutters to cut holes in the frozen meringue, take it out of its mold and remove the acetate, then place it on the tart.
Pipe the warmed lime confit into the meringue’s holes, then leave it to chill for 30 minutes.
Arrange the rest of the peeled citrus segments on top of the meringue.
Sprinkle the zest of half a lime over the tart.