passion fruit tart...

I'm on the process of trying out some recipes from the cookbooks. I must say that some cookbooks are not designed for novices, for example, this book. Novices require simple recipes in order to function. They have no experience how each recipe should be done and need to be told how to do it step-by-step. Some recipes in this book don't even tell you what oven temperature to use. Only people with experience can figure this out.

I'm not saying that this book is not good, in fact I like it a lot. My point is you need to determine your ability to cook/bake before you decide to buy a cookbook. You need to understand what kind of cookbook will benefit you the most. To me, all recipes in this book are easy to follow. However, they might be confusing or overwhelming for some people.

makes 4
(adapted from Patisserie of Pierre Hermé)

for the passion fruit curd
- 100 g egg yolks
- 95 g sugar
- 40 g passion fruit concentrate
- 35 g orange juice
- 10 g lemon juice
- 150 g unsalted butter, softened

for the sweet shortcrust
see Chocolate and Banana Tart


for the passion fruit curd
1. Whisk all ingredients together, except butter. Bring to 195 degrees over a bain-marie.
2. Remove from the bain-marie, allowing to cool until 130 degrees, and whisk in the butter.
3. Chill before filling the tart shells.


Hazel said...

Just... stunning!

Lora said...

Incredible picture. Luscious tart!

SavithaRaj's Spice Land said...

Awesome click!!

Maria said...

I love the flavour of passionfruit. This tart looks so heavenly!

Bertha said...

When I saw this on Tastespotting, I just gotta click it. I'm a passion fruit maniac and your tart looks gorgeous!

I own that cookbook too and I completely agree with you, the instruction is very very short and it doesn't even specify the pan size, oven temp, etc. but it is one of my faves :). In fact his passion fruit and raspberry tart is on my list of things to make soon :D

bella (roz) said...

Simply beautiful!

take in paris said...

Yes, I have experienced the same lack of information in baking books many times....

Yet you have done such a stunning job with this beauty..

Sawadee from bangkok,


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