PASSION FRUIT TARTS

Passion Fruit Tarts image

Provided by Food Network

Categories dessert

Yield 6 servings

Number Of Ingredients 10

1/2 cup unsalted butter, melted
3/4 cup sugar
2 large eggs, lightly beaten
1/2 cup passion fruit juice (see Note)
2 1/4 cups all purpose flour
3/4 teaspoon salt
1/2 cup lard, cut into eight pieces
1/4 cup unsalted butter, cut into 4 pieces
3 tablespoons ice water
1/2 cup coarsely chopped pistachio nuts, for garnish

Steps:

For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the double-boiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick.
For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the dough into a ball and refrigerate for 2 hours.
To assemble the tarts: Roll the dough out to 1/8-inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2-inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes. Preheat the oven to 425.
Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve.