passionfruit brulee tart

the finest hour. a passionfruit brulee tart in one hand and a white chocolate raspberry tart in the other – a bliss undermined only by a david cameron victory and a boy on fire for the cause. for this i used a lemon curd recipe i have come to know and love, for its simplicity, its arm-breaking whisking requirements, and its deliciousness. instead of lemon i used passion fruit. the bruleeing got quite dangerous for a good few seconds on account of a brulee-er with disregard for personal safety, a dodgy blow torch, and a baker who was in a hurry because “these tarts arent going to brulee themselves”. so tread carefully. i think these are spectacular. i informed many people of this fact…mainly loved ones who are so intimately related that they no longer see the need for gushing, ego-inflating praise and the task, therefore, is relegated to myself. i think they may well be shop-worthy. something you might only find in a place of creative consumption. unfortunately the entrepreneurial process is never one i understood. so instead, they were sent, with love, straight to suburbia…and were received in a place of domestic consumption. anyway, i dont need apple using, cafe latte sipping, bobo hipsters eating my tarts. i prefer to toil in anonymity for the time being… let these niche tarts go to their niche market and feed a hungry, strange but loving community.


1 quantity short crust pastry – this should be divided into mini tart tins. it will make about 18 pastry cases.

220ml passionfruit juice (10-15 passionfruits) – for the curd. plus 3 or 4 for the tart top.

200g caster sugar

4 eggs

4 egg yolks

180g unsalted butter in cubes

first, de-pulp the passionfruit. this takes a while but is a delicious exercise. i put the passionfruit through a strainer – to extract only the juice…because 15 passionfruit make for a lot of black seeds and i thought it might overwhelm the mix. but as i did so i decided, some seeds couldnt hurt. in fact, they played a vital semiotic role here. and they are an important part of the beauty of the passion fruit – so i put some (not all) back into the mix to achieve a lightly speckled effect and to achieve my intended 220ml of juice.

then to make the passionfruit curd. exactly the same as lemon curd. put all the ingredients, leaving out half the butter in a saucepan.

…looks bad but my god it is good. turn on to medium heat and whisk constantly as you cook out the curd. once it gets to boiling point (large alarming bubbles will form) continue whisking for a minute and remove it from the heat. take it off the heat and put in the remaining butter. whisk until it has all melted and then strain it through a sieve. cover with gladwrap and let it cool down before refrigerating it for 6-8hours. better yet, overnight.

during this overnight period i became concerned. as is my want. and i couldnt sleep for fear that my passionfruit curd (invented by my noggins as a theme and variations on a lemon curd) would not have the intensity of flavour i was searching for. i realised that using the same quantity of passionfruit juice as i had lemon juice was not going to cut it. because the lemon has a much sharper edge to it than the passionfruit. especially when drowned in a quantity of dairy products, the mere sight of which, would probably kill a lactose intolerant. so i bought a couple of extra passion fruits and decided to use them, un-adulterated, unfettered, untouched by dairy like contaminants.

so heres what i did. i took my pre-baked tart case. filled it up about a quarter of the way with the chilled curd.

then i spooned over one or two teaspoons of the passionfruit juice.

and finally filled the rest up with the passion fruit curd. ready to brulee. rock and roll.

so get your blow torch. not the piece of shit from a hardware store at a market. sprinkle the top with sugar and get ready to caramelise minds. when bruleeing it is important to keep adding sugar as you go…it needs to be quite a thick layer for it to work well.

do not do this if you are prone to catching on fire. do not light your blow torch when you are completely covered in gas. do not go up in flames. this things i believe.


15 Responses to “passionfruit brulee tart”

  1. 1 mrs peabody May 8, 2010 at 12:02 pm

    oh these look scrumptious. i remember the fun we used to have with the blow torch…how we laughed. germima dear, did your eyebrows ever grow back?

  2. 2 jo May 8, 2010 at 3:25 pm

    oh snow. you have reached a new high.

    oh m.
    i imagine this:

    and think that both fiery ends were for the best of causes.

    • 3 schlepseleh May 8, 2010 at 4:43 pm

      snow dont listen to gayboots. he’s off his tree. that image was a wonderful point of reference and i think theres lessons here for us all. thank you for bringing that to the attention of the community

      • 4 matthieu May 8, 2010 at 4:50 pm

        yeah the lesson is dont buy shite from markets, only sentimental bobos think stuff there is “real, maaaan/duuude”.
        still, it was funny to see my hand on fire. and schleps standing steadfast and true next to the kitchen aid. bless.

    • 5 matthieu May 12, 2010 at 4:52 pm

      actually it was a little more like this –

      with the large vertical object being my arm and the horizontal object being the blow torch.

      oh the profanity.


  3. 6 FW May 8, 2010 at 4:13 pm

    jo. thanks for that image, not.
    but can vouch for the pf tart, although the one I had was a bit runny. Maybe it was a prototype.

    • 7 schlepseleh May 8, 2010 at 4:46 pm

      thank you germima. correctly. fw you must have yourself in a muddle. perhaps all the excitement of being on the internets with all the modern kids made you all atwitter. i understand the dizzying effects of modernity can leave a fellow a little disoriented. but may i please remind you that this is not a forum for critique. this is a forum consigned to praise. gushing, showering praise and adulation.

  4. 8 Germima May 8, 2010 at 4:42 pm

    Apparently FW, you need to be informed that this is not the kind of forum for displaying ignorance. And janet, really, you should remember that it wasnt my eyebrows you singed. its only now that i could ever contemplate a brazilian but i doubt me its worth it.
    bravo for the tarts. Oh, wow. This looks fantastic. Thanks once again for making me drool at the computer, Schleps!

  5. 9 farkinell May 8, 2010 at 4:44 pm

    fnnrrrr, more tarts.

  6. 10 stipple effect May 11, 2010 at 9:23 pm

    can we have some photos of you feeding the starter? please

  7. 12 shannon May 12, 2010 at 3:53 am

    I thought this was a medical procedure at first glance, but now I understand what the instrument is that looks clinical… it’s a blowtorch thingy to brown the sugar! Very good. Fresh and creative desert!

  8. 13 jo May 12, 2010 at 8:41 am


  9. 14 jo May 12, 2010 at 8:41 am


  10. 15 jo May 12, 2010 at 8:42 am

    oops it appears i got a bit excited there

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