Saturday, July 28, 2012

Allergy free orange and passionfruit tart recipe

I don't have a flan tin or the like so I used a small pie dish. I didn't get that lovely curling edge because of this but never mind. It tastes just as nice. For a smoother top add more gelatine and no No Egg but really, this is no never mind too unless you're presenting it for an award.

  • 1 sheet allergy free shortcrust pastry
  • 6 ripe passion fruits
  • 350ml orange juice (approximately 3 oranges fresh squeezed)
  • 40g Lindt 70% dark chocolate
  • 250g caster sugar or sugar replacer
  • 200ml half and half goat’s milk and plain goat’s cheese, beaten until smooth
  • 2 tsp gelatine or pectin
  • 6 tsp Orgran No Egg

  • Prepare the shortcrust pastry then refrigerate while working on the filling.
  • Halve the passion fruits, scoop out the pulp into a saucepan and add the orange juice.
  • Bring to the boil over a low to medium heat.
  • Boil until the juice is reduced by half.
  • Pass the juice through a sieve into a bowl, rubbing the mix with the back of a spoon to get all the juice out of the passion fruit seeds. (There should be about 250ml of mix).
  • Set the juice aside to cool.
  • Roll out the pastry as thinly as possible on a floured surface.
  • Carefully lay the pastry in a 21-22cm flan tin with a removable base.
  • Press the pastry all round and leave about 1cm overhanging.
  • Prick the base with a fork.
  • Meanwhile, pre-heat the oven to 200°C.
  • Stand the flan tin on a baking tray and bake for 15-20 minutes until the base is golden and crisp.
  • Trim the overhanging pastry and set aside to cool.
  • Lower the oven temperature to 150°C.
  • Meanwhile, break up the chocolate and melt in a small heatproof bowl over simmering water.
  • Allow the chocolate to cool mildly without solidifying.
  • Spread the chocolate evenly all around the pasty base and up the sides.
  • Allow the chocolate to cool and set.
  • In a small bowl whisk together roughly a cup of fruit juice with the No Egg until smooth.
  • Then whisk together the remaining reduced fruit juice, gelatine, sugar, half and half and the No Egg mixture together in a bowl until smooth.
  • Strain the mixture through a sieve into a bowl.
  • Stand the flan tin on a baking tray in the oven shelf.
  • Pull the pie shelf out as far as it will safely do so.
  • Pour in the filling and bake for 30-40 minute until the top forms a light crust and the filling is beginning to set.
  • Remove the tart from the oven and allow it to cool.
  • It will continue to set as it cools.
  • Chill until ready to serve.

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