Gluten Free Vanilla Passion Fruit Tart
This heavenly gluten free passion fruit tart is filled with vanilla pastry cream and topped with passion fruit ganache and fresh passion fruit!
Servings: 10 people
Calories: 400kcal
Equipment
- 10-inch tart pan
- Small saucepan
- Parchment paper
- Pie weights or sugar or rice
- Pastry bag or ziplock bag
- Wax paper
Ingredients
For the pastry crust:
- 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
- 1/4 Cup plus 2 Tbsp arrowroot starch
- 1/3 Cup powdered sugar
- 1/4 tsp salt
- 3/4 cup cold salted butter cubed
- 2 cold egg yolks
- 1 tsp vanilla extract
For the pastry cream:
- 2 Cups whole milk
- 1 Cup heavy cream
- 1/2 Cup white sugar
- 1/4 tsp salt
- 1/3 Cup corn starch
- 5 large egg yolks
- 4 Tbsp salted butter room temp
- 1 whole vanilla bean
For the passionfruit ganache:
- 1/2 Cup heavy cream
- 10 oz passionfruit inspiration by Valrhona (essentially, passionfruit chocolate) if you can't find this, you can use white chocolate and add passionfruit extract
For the construction:
- 1/4 Cup good quality white chocolate
- 2-3 whole passionfruit
Instructions
To make the pastry cream:
- First, make your pastry cream – this will need to chill for 2-3 hours in the fridge. In a small saucepan, heat your whole milk and the heavy cream and 1/4 cup of the sugar and heat over medium low, stirring frequently, until it comes to a simmer. While the milk mixture is heating, whisk together the remaining 1/4 cup of sugar, cornstarch, salt, and five egg yolks in a medium bowl until thick and smooth.
- Finally, once milk is simmering, remove from heat, and, whisking constantly, pour 1 cup of the mixture slowly into the egg yolk bowl to temper your egg yolks. Once tempered, put the saucepan back over low heat and whisk in the tempered egg mixture. Whisk constantly as the saucepan mixture continues to thicken over low heat. Once thick, remove from heat and whisk in the 4 Tbsp salted butter, and slice the vanilla bean lengthwise and scrape out all of the vanilla seeds and whisk into the pastry cream then scoop the pastry cream into a bowl, place plastic wrap directly on top of the pastry cream, and refrigerate for at least 2-3 hours (can make ahead if you'd like).
To make the crust:
- While the pastry cream is chilling, make the pastry crust. In a food processor, pulse the flour, arrowroot starch, powdered sugar, salt, and cubed cold butter until crumbly and butter has been combined. Separately, whisk the two egg yolks and vanilla until smooth, then, while pulsing food processor, slowly pour in the cold egg yolks and pulse until the dough comes together in a ball. Scrape out of the food processor and form into a 6-inch flat circle, wrap in plastic wrap, and chill for at least 2 hours.
- Once the dough is chilled, remove from fridge and let sit on the counter for a few minutes (10-15) to soften. Then using a floured surface and floured rolling pin, roll out dough into a 12 inch circle and carefully line tart pan with the dough, pressing into the side grooves. Cut off the edges that extend beyond the top of the tart pan. Refrigerate the formed crust again for 30 minutes before baking. While chilling, preheat the oven to 425 degrees Fahrenheit. Once chilled, remove from fridge and poke a series of small holes into the base of the crust with a fork for venting, then bake with pie weights for 15 minutes. Then remove the pie weights, tent the edges of the crust with foil so that they don't get too brown, and continue to bake for 15 minutes until golden (crust should be fully blind baked because you won't be baking the filling). Let crust cool completely before filling.
To construct the tart!
- Make your passion fruit ganache. This recipe works best if you use the actual Valrhona passion fruit inspiration feves (not sponsored, there just ins't any other product out there like this!) so I highly recommending getting a bag via that link. If you absolutely cannot find those, then you'll need to use good quality white chocolate and add either fresh passionfruit juice or passionfruit extract (subtracting the same amount of liquid from your cream that you use for juice so you still only have 1/2 cup of liquid). Heat the cream in a heatproof bowl in the microwave for a minute then pour over the bowl holding the chopped up Valrhona passion fruit inspiration chocolate pieces. Let sit 1 minute then whisk until smooth and fully melted together. Let sit to cool slightly before using.
- Once the crust and pastry cream have cooled, scoop your pastry cream into the baked, cooled crust and smooth to the edges. Then carefully pour your passionfruit ganache over the top of the pastry cream, smoothing to the edges so that you have a silky top.
- Finally, scoop out the pulp of 2-3 fresh passionfruit and spread over the top of your tart. Then melt your extra white chocolate in the microwave until smooth and then pour into a pastry bag and cut a small opening at the tip, then pipe lines/lattice of white chocolate onto a piece of waxed paper. Freeze for 10-15 minutes and then carefully peel off the white chocolate lattice and place on top of your tart. Chill for at least an hour before serving!