Passion Fruit & Pink Grapefruit Tart

Name: Passion Fruit & Pink Grapefruit Tart
Yield: Makes 2 tarts (each serves 6)
Cuisine: French
Ingredients: 125 g (4¼ oz) Fruit Purée made with passion fruit; 100 g (3½ oz/⅔ cup) cornflour (cornstarch); 10 g (¼ oz) leaf gelatine; 100 g (3½ oz/⅔ cup) icing (powdered) sugar; 125 ml (4¼ fl oz/½ cup) freshly squeezed pink grapefruit juice; 38 g (1½ oz) egg whites (about 1-2 eggs); 1 quantity of Simple Syrup; 300 g (10½ oz) tempered white chocolate used to make Combed Chocolate Sticks; 300 g (10½ oz/1½ cups) caster (superfine) sugar; 200 g (7 oz) whole eggs (about 4 eggs); 1 g (a pinch) cream of tartar; 1 passion fruit seeds removed; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Curls; 10 g (¼ oz) caster (superfine) sugar; 1 quantity of Pâte Sucrée; 110 g (3¾ oz) Fruit Purée made with passion fruit; 1 grapefruit; 225 g (8 oz/1 generous cup) caster (superfine) sugar plus 10 g (¼ oz) extra; 135 ml (4¼ fl oz/scant ½ cup) water; edible gold leaf to decorate; 300 ml (½ pint/1¼ cups) double (heavy) cream; 1 grapefruit peeled and segmented (use the flesh from the confit grapefruit)

Preparation info

Makes 2 tarts (each serves
6
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

I take on the classic lemon tart made famous by The Roux Brothers during the 1980s. It is decorated with gimauve to add a different texture.

Ingredients

1 quantity of Pâte Sucrée
300 g (10½ oz)

Europe
France
Mediterranean
Pie

Method

First, prepare the gimauve

Use the ingredients to make a passion fruit gimauve following the instructions. Once set, cut into 2cm (¾ inch) cubes and roll in the leftover dusting mixture. (1-5)