A while back I wrote about the passionfruit I got at Whole Foods.
Well. The results were not even remotely close to the tart I love from Israel, but I am not above documenting my absolute failures. I used Donna Hay's recipe from Donna Hay's The New Cook
It started off well...
The crust looked beautiful right before I put it in for the blind bake, but I suspect I hadn't rolled it out thinly enough.
My big mistake with the blind bake was using foil, instead of baking paper.
The foil prevented the crust from actually baking, and I didn't quite realize by how little it had baked until I cut into the finished product. The combination of a too thick crust and the foil covering was more than could be overcome.
Things I'd do differently with the batter...
Firstly, I didn't have enough passionfruit pulp, so I mixed the passionfruit with some mango (as per Jenny's suggestion). It tasted yummy, and in a pinch, I'd do that again. I did find the batter a bit too liquid, and the final result suffered as a result. In retrospect, I would have separated the eggs, and whipped the eggs to soft peaks, and then incorporated them into the fruit mix. Also, with the sweetness of the mango, I could have cut the sugar in the batter by half, easily.
The final product...
You might be able to notice the white dots that came up when the tart baked. I wasn't too thrilled about them. I'm not sure if they were condensation from baking, or parts of the egg white that hadn't mixed properly when I made the batter (ew). I'd rather think it was the former. Overall, it was edible, but most of it found its way to the garbage.
Oh well, lessons learned, and I'll definitely be trying this again, if I ever find passionfruit at a more reasonable price. I loved the tartness of the batter, but the whole package just wasn't good enough.Posted by raptorgirl at April 5, 2004 01:35 PM