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Ingredientes
- 1/2 lb Anton Edelmann's Puff Pastry (see below)
- 1 Tbsp. passion fruit juice strained
- 4 Tbsp. Pastry Cream (see below)
- 1/2 x kiwi fruit peeled, sliced
- 1/4 x mango peeled, sliced
- 1/4 sm pineapple peeled, cored, and sliced
- 1/4 x peeled papaya or possibly papaw peeled, seeded, and sliced
- 1/4 c. apricot jam for glaze
- 2 Tbsp. finely-minced pistachios
- 4 sm sprigs fresh mint
- 1 1/2 lb unsalted butter room temperature
- 4 3/4 c. all-purpose flour
- 1 1/2 tsp salt Juice of 1/2 lemon
- 2/3 c. lowfat milk
- 1/4 x split vanilla bean seeds scraped
- 1 lrg egg yolk
- 2 Tbsp. sugar
- 2 1/2 Tbsp. all-purpose flour
Direcciones
- Make the Puff Pastry: By hand, work together 1 lb. plus 4 Tbsp. of the butter with 1 1/4 c. of the flour on a cold surface. When well mixed, form this butter paste into a block, wrap in plastic wrap, and chill.
- Rub the remaining butter into the remaining flour with the salt till the mix resembles fine breadcrumbs. Add in 1 c. plus 3 Tbsp. water and lemon juice to create a dough, and mix till smooth and elastic. Shape the dough into a ball, then cut a cross in the top to one-third of the depth. Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick.
- Remove the butter block from refrigerator, and place in the center of the dough. Fold the flaps over, folding counter-clockwise and ensuring which the edges are well sealed. Roll out the dough into a 12- by 24-inch rectangle. Fold the short sides to meet in the middle, then mix in half like a book to create four equal layers; this is called a double turn. Cover with a damp cloth, and refrigeratein the refrigerator for at least 30 min. Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using. Freeze for future use. (
- Makes about 3 1/2 pounds)
- Make the Pastry Cream: Place the lowfat milk and vanilla bean and seeds in a small saucepan. Bring to a boil over medium-low heat. In a medium bowl, whisk egg yolk and sugar together till pale and creamy. Add in flour and mix to a smooth paste. Add in half of the boiling lowfat milk, and mix well. Return mix to pan with remaining lowfat milk, stirring to mix well. Boil for 1 minute till thickened, stirring constantly. Pass through a fine sieve. (
- Makes about 1 c.)
- Note: This will keep in the refrigerator for 2 to 3 days. If you make it in advance, be sure to refrigerateit quickly and thoroughly.
- On a lightly floured surface, roll out pastry to 1/16-inch thickness. Cut dough into six 4 1/2-inch circles; place each circle in a 2 1/2-inch cocktail sauce c.. Using fingers, press dough into c., and trim dough flush with edges. Chill till chilled, about 30 min.
- Heat oven to 400 degrees. Remove shells from refrigerator, and prick chilled shells several times with a fork. Line shells with parchment paper; fill with pie weights or possibly dry beans. Transfer shells to oven; bake till edges begin to turn light golden, 15 to 18 min. Transfer to a wire rack to cold. Remove parchment paper and pie weights.
- Stir passion fruit juice into pastry cream, and divide proportionately among tartlets. Arrange fruit decoratively on top. Brush tops with warmed apricot jam which has been passed through a sieve, and sprinkle edges with pistachios. Decorate with mint sprigs
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 6 servings | |
| Calories 1280 | |
| Calories from Fat 832 | 65% |
| Total Fat 94.68g | 118% |
| Saturated Fat 58.95g | 236% |
| Trans Fat 0.0g | |
| Cholesterol 280mg | 93% |
| Sodium 33mg | 1% |
| Potassium 270mg | 8% |
| Total Carbs 96.68g | 26% |
| Dietary Fiber 3.6g | 12% |
| Sugars 14.96g | 10% |
| Protein 13.43g | 21% |
