Pas­sion fruit and or­ange curd tartlets with sumac and choco­late

House Beautiful (UK) - - CHOCOLATE SENSATIONS -

Some­times un­likely choco­late pair­ings work ex­tremely well, and so it is with sumac, a pretty pur­ple spice grown in the Mediterran­ean and Mid­dle East. It’s not sur­pris­ing the com­bi­na­tion works so well, as ground sumac has a tangy le­mon flavour and choco­late pairs beau­ti­fully with cit­rus. Just a small amount has been used here, but it re­ally adds a tangy hint of fruiti­ness. You’ll need six 10cm loose-bot­tomed tart­let tins. MAKES 6 TARTLETS


10 large pas­sion fruit,

yield­ing about 165g pulp Finely grated zest

of 1 large or­ange

100g un­salted but­ter,

melted and cooled a lit­tle 100g caster sugar

2 large eggs, plus 2 egg

yolks, lightly beaten


195g plain flour, plus

ex­tra for dust­ing

120g un­salted very cold

but­ter, chopped

30g caster sugar

1tsp white wine vine­gar ¼tsp fine sea salt

50ml cold wa­ter

FOR THE CHOCO­LATE 180g dark choco­late (60%

co­coa solids), chopped 1½tsp sumac

1 Start with the curd. Place the pas­sion fruit pulp in a small pan and warm through gen­tly. Don’t let it boil; a lit­tle heat just makes it eas­ier to sep­a­rate out the seeds. Push the pulp through a sieve set over a heat­proof bowl us­ing the back of a spoon. Add the re­main­ing curd in­gre­di­ents to the bowl and stir to com­bine. Set the bowl over a pan of barely sim­mer­ing wa­ter and stir con­stantly with a whisk un­til the mix­ture thick­ens to a custard con­sis­tency. This will take around 10min. Re­move from the heat, cover with cling film so that it touches the curd (pre­vent­ing a skin from form­ing) and leave to cool com­pletely, or chill overnight for the best re­sults.

2 To make the pas­try, place all the pas­try in­gre­di­ents, ex­cept the wa­ter, in a food pro­ces­sor and pulse to a bread­crumb con­sis­tency. Add the wa­ter grad­u­ally, un­til the mix­ture comes to­gether into a ball.

Turn out onto a lightly floured worksurfac­e, knead briefly, then shape into a disc, wrap in cling film and chill for at least 2hr.

3 Roll out the pas­try on a lightly floured worksurfac­e to 3mm thick. Cut out six 14cm cir­cles us­ing a plate or bowl as a guide. Place the pas­try cir­cles cen­trally over each of the tart­let tins and gen­tly press down with your fin­gers. Use an of­f­cut of pas­try rolled into a ball and dipped in flour to push the pas­try into the sides and base of the tin. You'll have an over­hang of pas­try, so gen­tly push the ex­cess back into each tin to re­in­force the edge – this will al­low for shrink­age in the oven. Chill for 20min.

4 Mean­while, pre­heat the oven to 170°C/150°C fan/gas mark 3. When the pas­try cases have chilled, line them with a dou­ble layer of foil and fill with bak­ing beans or rice. Bake for 20min, then re­move the foil and beans and bake for a fur­ther 5-10min un­til pale gold. Leave to cool com­pletely in their tins.

5 Melt the choco­late in a heat­proof bowl set over a pan of barely sim­mer­ing wa­ter, mak­ing sure the bottom of the bowl doesn’t touch the wa­ter. Stir in the sumac. Spoon about 25g of the choco­late into each cooled pas­try case, spread over the base and leave to set. Give the pas­sion fruit curd a stir to loosen and spoon over the set choco­late – you want to fill the tart cases to the top. Serve im­me­di­ately.

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