Page 258 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Passion Fruit Chiffon Tartlets

MAKES 8
(4- /10- )

. It lightens the pie and makes it reach for the sky!
Passion fruit is a beautiful and complex fruit—it brings elegance to
what is usually a very homespun dessert. If you cannot find passion-
fruit puree, substitute the same amount of passion-fruit juice (Goya

brand is readily available) and decrease the sugar in the curd
mixture to ½ cup (100 g).

FOR THE CRUSTS

Sweet Tart Dough (page
30), Lemon citrus option ½ batch
FOR THE FILLING

unflavored gelatin 1 teaspoon 2.5 g
passion fruit puree, divided 2 tablespoons, plus 1 cup 30 ml, plus 240 ml

sugar, divided 2 cups 400 g
eggs, separated 14

unsalted butter 2 tablespoons 28 g
salt pinch

lemon juice 1 squirt

Procedure for the crusts
1
. Preheat the oven to 325°F (165°C). Divide the dough into 8 even
pieces and use them to line 8 (4-inch/10-cm) flan rings. Dock the
bottom of the dough and freeze the tarts for 20 minutes.

2
. Line each crust with parchment and fill it with pie weights or dried
beans. Bake the crusts for 15 minutes. Remove the weights and

parchment and bake them for 15 minutes more, or until the bottoms
are golden brown and baked through. Set the crusts aside and
allow them to cool completely.