Passion tart by Laurent Mariotte

Ingredients

For 8 servings

• •1 1 pie sanded dough
• •30 cl 30 cl of passion fruit juice or 10 fruits of passion to transform into juice
• •1 1 fruits of passion
• •80 g 80 g sugar
• •3 3 eggs
• •25 g 25 g of maize starch
• •3 3 egg yolks
• •200 g 200 g butter
• •20 g 20 g of rapped coconut
• •200 g 200 g of flour T45
• •50 g 50 g of almond powder
• •125 g 125 g butter at room temperature
• •125 g 125 g sugar powder or ice sugar
• •1 1 egg yolk
• •1 c. à café 1 teaspoons of fine salt

Method

1. 1.Put the flour, almond powder and sugar together in a salad bowl.
2. 2.Then place the diced butter. Gently mix together until all pieces of butter are coated with flour. Stain the mixture between your hands by rubbing them quickly so as not to heat the butter.
3. 3.Put this sanding in a fountain and add in the center the salt and the egg yolk slightly beaten. Gradually add sanding to these liquid elements.
4. 4.Form a ball of dough, flour it slightly, then flatten it to give it a shape of scab.
5. 5.Cover with film paper and place in a cool place for 2 hours.
6. 6.Preheat the oven to 180°C. Spread the dough on a turf, run through the circle, slash the edges. Cover with sulphurized paper and baking beans. Bake for 20 minutes, remove beans and baking paper and bake for an additional 10 minutes. Let it cool.
7. 7.Prepare the apparatus: bring to a boil the juice of passion. Blanch whole eggs, yolks and the rest of sugar with whisk. Add the cornstarch, mix.
8. 8.Add the passion juice and mix. Place in the pan and stir continuously until the cream thickens. Out of the fire, incorporate the butter cut into pieces. Pour into the bottom of the pie.
9. 9.Sprinkle the grated coconut pie and set aside for at least 2 hours.