I have recently discovered FrozBerries in WA. They do have stores in every state of Australia, just so you know. But the one in WA is literally down the road from me and they have the most amazing range of frozen fruit and veggies...I am loving it. One of the recent finds on my last visit was frozen passionfruit pulp with and without the seeds. HAPPY. It is so intense in flavour, I can pretty much eat it straight from the container...and of course come summer time, it will be perfect to use as a straight granita on a dessert plate. YUM. To make enquiries about shipping or what they have in stock head on over to their Facebook page and please tell them I sent you.
- 1/2 batch Vanilla Bean Pastry Vanilla Bean Pastry
- 125 g strained passionfruit pulp (Frozen or fresh)
- 2 limes or lemons, juice and zest
- 100 g golden caster sugar
- 300 g cream
- 6 egg yolks
- icing sugar to serve
- 80 g passionfruit pulp, seeds in (fresh, frozen or tinned)
- 40 g golden caster sugar
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
Premake a 22-23cm tart shell, by blind baking the vanilla bean pastry shell for just 15 minutes. Set aside. This can be done several days in advance.
When ready to make the tart, preheat oven to 180°C.
Place the passionfruit pulp, lime or lemon juice, zest, and sugar into TM bowl and cook 3 min/80°C/speed 1.
Add cream and egg yolks and blend 20 sec/speed 8.
Pour the filling into the tart shell and place into the oven. Bake 30-40 minutes until just golden and still slightly wobbly in centre. Remove from oven and allow to cool completely.
To make sauce just prior to serving, place all ingredients into TM bowl and cook 5 min/80°C/speed 1. Allow to cool before pouring over tart and dusting generously with icing sugar. Serve with mounds of whipped cream or ice cream.