I am a custard person. I love cakes, fruit pies, cookies and so on, but creamy custard, in any way shape or form, is my dessert of choice. And if the custard in question contains lots of mini specs of vanilla bean, then I'm in heaven.
After making the apricot pate de fruit a few days ago, I still had some apricot puree left in the freezer and a bit of passion fruit puree as well. I decided to use it all up by making a thin jam. The process is very similar to pate de fruit but the mixture is not cooked as long and not as much pectin is used resulting in a viscose jam.
As you might have noticed, sable breton is my favorite tart base and I use it many, many times, just as I did this time. This is a very simple tart with the sable breton, the passion fruit and apricot jam and the vanilla bean mousseline. I decorated it with a little bit of the apricot pate de fruit I had left over and it made a great stormy afternoon treat.
If you look closely at the photos, you can tell it is very humid here. Look at the pate de fruit how it sweats... amazing. Also, because I do not use any artificial lighting or flashes, my photos take a blue-grey hue when the sky is cloudy. I didn't like that at first but I think it looks romantic now. Subtle.
Sable Breton
160 grams sugar
160 grams salted butter
4 egg yolks
zest of half an orange
1/2 vanilla bean
225 grams unbleached all purpose flour
15 grams baking powder
In an electric mixer, cream the butter and the sugar together. Add the egg yolks, vanilla bean and the orange zest. Add the flour and baking powder combined until it comes together. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours.
Roll out to about 1/2" thickness and cut 3" circles with a round cutter. Place the circles in molds and bake at 350F for about 20 minutes or until golden brown.
Passion Fruit and Apricot Jam
100 grams passion fruit puree
100 grams apricot puree
1/2 vanilla bean
75 grams sugar
30 grams glucose
20 grams sugar
4 grams pectin
15 grams lemon juice
Place the fruit purees in a small saucepan. Mix the 20 grams of sugar with the 4 grams of pectin. When the puree is about 100 degrees F, add the sugar and pectin mixture. Bring it to a boil and add the rest of the sugar and glucose. Bring to a boil. Remove the pan from the heat and add the lemon juice.
Transfer the jam into a clean bowl and lt it cool slightly before refrigerating it.
Vanilla Mousseline
250 grams whole milk
1/4 vanilla bean
50 grams egg yolk
75 grams sugar
25 grams cornstarch
125 grams butter, cut into medium pieces
Place the milk, half of the sugar and vanilla bean in a small saucepan. Separately, whisk together in a bowl the egg yolks, cornstarch and the other half of the sugar. Bring the milk to a boil and temper into the egg yolks. Return the custard to the saucepan and cook until it thickens.
Immediately, transfer the cream to a clean bowl and add the pieces of butter. Whisk until they melt into the custard. Place plastic wrap over the bowl touching the cream and refrigerate until cool.
Place the cream in a piping bag fitted with a round pastry tip and pipe the cream on top of the baked and cooled sable breton. Pipe some passion fruit and apricot jam in the middle and top with more mousseline cream.
Sable Breton
160 grams sugar
160 grams salted butter
4 egg yolks
zest of half an orange
1/2 vanilla bean
225 grams unbleached all purpose flour
15 grams baking powder
In an electric mixer, cream the butter and the sugar together. Add the egg yolks, vanilla bean and the orange zest. Add the flour and baking powder combined until it comes together. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours.
Roll out to about 1/2" thickness and cut 3" circles with a round cutter. Place the circles in molds and bake at 350F for about 20 minutes or until golden brown.
Passion Fruit and Apricot Jam
100 grams passion fruit puree
100 grams apricot puree
1/2 vanilla bean
75 grams sugar
30 grams glucose
20 grams sugar
4 grams pectin
15 grams lemon juice
Place the fruit purees in a small saucepan. Mix the 20 grams of sugar with the 4 grams of pectin. When the puree is about 100 degrees F, add the sugar and pectin mixture. Bring it to a boil and add the rest of the sugar and glucose. Bring to a boil. Remove the pan from the heat and add the lemon juice.
Transfer the jam into a clean bowl and lt it cool slightly before refrigerating it.
Vanilla Mousseline
250 grams whole milk
1/4 vanilla bean
50 grams egg yolk
75 grams sugar
25 grams cornstarch
125 grams butter, cut into medium pieces
Place the milk, half of the sugar and vanilla bean in a small saucepan. Separately, whisk together in a bowl the egg yolks, cornstarch and the other half of the sugar. Bring the milk to a boil and temper into the egg yolks. Return the custard to the saucepan and cook until it thickens.
Immediately, transfer the cream to a clean bowl and add the pieces of butter. Whisk until they melt into the custard. Place plastic wrap over the bowl touching the cream and refrigerate until cool.
Place the cream in a piping bag fitted with a round pastry tip and pipe the cream on top of the baked and cooled sable breton. Pipe some passion fruit and apricot jam in the middle and top with more mousseline cream.
Post Title
→Passion Fruit, Apricot and Vanilla Bean Cream Tart
Post URL
→https://mercymadame.blogspot.com/2008/07/passion-fruit-apricot-and-vanilla-bean.html
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