Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Passion fruit curd
Serve
Utensils
One rectangular baking tin (approx. 12 x 35 cm)
How it's done
Pastry dough
Mix the flour, almonds, sugar and salt in a bowl. Cut the butter into pieces, add with the bitter almond extract, rub together using your hands to form an even, crumbly mixture.
Shape
Roll the dough out into a rectangle (approx. 15 x 40 cm) between two sheets of baking paper.
Place in the tin along with the bottom sheet of baking paper, prick the base firmly with a fork.
Bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Passion fruit curd
Place the pulp of two passion fruit into a measuring cup. Pass the remainder of the passion fruit pulp through a sieve, add the juice (yields approx. 150 ml). Pour the juice into a pan.
Add the cornflour and all the other ingredients up to and including the eggs, whisk together, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to whisk briefly.
Spread the curd over the base of the tart, cover and chill for approx. 30 mins.
Serve
Place the tart on a cake plate, beat the cream until stiff, transfer to a piping bag, cut off the tip, pipe dots on top of the tart.
| Tip: | Scatter the dried flower petals on top. |
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