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Passion Fruit Tart with Pecan Coconut Crust

Sweet tropically tart with a crunchy nutty coconutty crust.
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Prep Time 30 minutes
Cook Time 30 minutes
Course: Dessert
Cuisine: American, Brazilian
Ingredients Equipment Method

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

Equipment

  • Food processor

Method
 

Pecan Coconut Crust
  1. Pre-heat oven to 350, and grease tart pan or line with parchment paper.
  2. Using the food processor, add the graham cracker crumbs, coconut, pecans, sugar, and salt.
  3. Process for 30 seconds to 1 min until all the ingredients are combined and similar to the texture of course sand.
  4. Add in the melted butter and process until the mixture resembles wet sand and is just combined.
  5. Using your tart pan, pour crust mixture in.
  6. Press crust mixture firmly into the tart pan.
  7. Bake the tart crust for 10-14 minutes, until light brown.
Passion Fruit Curd
  1. Add passion fruit, and ¾ cup sugar to the blender.
  2. Blend until sugar has dissolved.
  3. Add egg yolk and lemon juice to the passion fruit mixture and blend until smooth.
  4. 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.
  5. Transfer passion fruit mixture from the blender to a sauce pot.
  6. Heat on low until small bubbles start forming around the edge of the pot, while continuously stirring the mixture.
  7. Just before the mixture boils take the passion fruit mixture off the heat.
  8. Thoroughly rinse the blender and remove all the excess water on the bottom.
  9. Pour passion fruit mixture in to the clean blender.
  10. Add cold butter in tbs sized chunks, also add salt and the softened gelatin to the blender.
  11. Blend until smooth and glossy.
  12. Allow to cool for 30 min.
Assembling the Tart
  1. Add the passion fruit curd to the prepared and cooled pecan tart crust.
  2. Cover and chill for 4 hours to overnight.
  3. Serve by itself or with fresh fruit or whipped cream.
Freezing for a make ahead dessert
  1. 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.