Denise says:
Are you looking for an impress dessert? Then look at the photo as the combination of chocolate and passion fruit looks as delicious as it tastes. Sometimes, I serve it with a compote of fresh passion fruit pulp and passion fruit sorbet, which completes the ‘melt in the mouth’ experience. Passion fruits have an inedible skin - the more wrinkled they are, the riper the fruit. The flesh is pinkish- yellow, fragrant and has a unique sweet taste. Passion fruits will keep for up to a week in a dry cool place.
Preparation Time: 30 minutes plus 1 hour and 40 minutes chilling
Cooking Time: 30 minutes
Serves: 6- 8 people
Ingredients:
For the pastry280g plain flour
140g unsalted butter
1 egg
2 teaspoons vanilla essence
For the filling
4 egg yolks
3 egg whites
225g caster sugar
125ml passion fruit juice
1 ½ tablespoons gelatine
4 tablespoons cold water
Zest of 1 lemon
100 ml non-dairy whipping cream
Garnish
100g dark chocolate – melted, Cocoa power
Method
1) Pre-heat the oven to 200ºF/400ºC/ Gas mark 6.2) To make the pastry, combine all the ingredients in the food processor. Process until a ball has formed. Flatten and wrap in cling film. Refrigerate for 30 minutes.
3) Roll the pastry on a lightly floured surface to fit a 25cm (10 inch) loose-bottom tart tin. Line the tin with the pastry. Bake blind by covering the raw pastry with foil, filing with baking beans and baking for 20 minutes.
4) Remove the foil and baking beans and glaze the pastry with beaten egg yolk. Return the pastry to the oven for 5 minutes or until golden brown. Remove and set aside to cool.
5) Put the cold water into a medium sized saucepan. Sprinkle on the gelatine and dissolve over a gentle heat. Do not stir or boil. Set aside to cool.
6) To make the filling beat the egg yolks until thick. Add 125g of the sugar and passion fruit juice. Cook over a low heat until thick, stirring constantly.
7) Add the cooled gelatine, lemon zest, and leave to cool until nearly set. (Approximately 1 hour)
8) Whisk the cream until thick and add to the mixture.
9) In a separate clean bowl, whisk up the egg whites until stiff. Add the remaining sugar and continue whisking until the egg whites are shiny and glossy. Fold this into the passion fruit mixture. Pour into the prepared piecrust and chill until firm.
To serve the stylish way: Melt the chocolate and using a cocktail stick make swirling patterns on the plate. Cut a wedge of the pie and serve with a dusting of cocoa powder.