Passion Fruit Tart with Pecan Coconut Crust
Sweet tropically tart with a crunchy nutty coconutty crust.
Equipment
- Food processor
Ingredients
Pecan Coconut Crust
- 1⅓ cup Graham cracker crumbs 8-10 whole graham crackers
- ⅓ cup Granulated Sugar
- 8 tbs Butter (melted)
- 1 cup Pecans (pieces)
- ½ cup Coconut flaked and unsweetned
- ½ tsp salt
Passion Fruit Curd
- 12 ounces Passion Fruit Pulp
- ¾ cup sugar
- 5 egg Yolks
- ¼ cup Water
- 1 tbs Gelatin Unflavored powdered
- ½ cup Butter (cold)
- ½ tsp salt
Instructions
Pecan Coconut Crust
- Pre-heat oven to 350, and grease tart pan or line with parchment paper.
- Using the food processor, add the graham cracker crumbs, coconut, pecans, sugar, and salt.
- Process for 30 seconds to 1 min until all the ingredients are combined and similar to the texture of course sand.
- Add in the melted butter and process until the mixture resembles wet sand and is just combined.
- Using your tart pan, pour crust mixture in.
- Press crust mixture firmly into the tart pan.
- Bake the tart crust for 10-14 minutes, until light brown.
Passion Fruit Curd
- Add passion fruit, and ¾ cup sugar to the blender.
- Blend until sugar has dissolved.
- Add egg yolk and lemon juice to the passion fruit mixture and blend until smooth.
- Using a small bowl or ramekin, bloom (or soften) gelatin by pouring the 1 tbsp. of unflavored gelatin into the ¼ c of water. Let sit for 3-5 minutes until softened. Note: do not pour it out in a lump(it will not soften), sprinkle it on top of the water and stir any lumps immediately until well combined.
- Transfer passion fruit mixture from the blender to a sauce pot.
- Heat on low until small bubbles start forming around the edge of the pot, while continuously stirring the mixture.
- Just before the mixture boils take the passion fruit mixture off the heat.
- Thoroughly rinse the blender and remove all the excess water on the bottom.
- Pour passion fruit mixture in to the clean blender.
- Add cold butter in tbs sized chunks, also add salt and the softened gelatin to the blender.
- Blend until smooth and glossy.
- Allow to cool for 30 min.
Assembling the Tart
- Add the passion fruit curd to the prepared and cooled pecan tart crust.
- Cover and chill for 4 hours to overnight.
- Serve by itself or with fresh fruit or whipped cream.
Freezing for a make ahead dessert
- It freezes well if covered tightly with plastic wrap and ziplocked for up to 3 months. Allow to thaw for 3 hours in the refrigerator before serving after frozen.