Passion Fruit Tarts – We Love God!

Here are a few key principles for good Bible interpretation: 1. Read within the context. What is the context of the immediate verse in relation to the paragraph and the book as a whole? 2. Seek to determine what the author intended to convey to his original audience. What was his purpose in writing? Who were his recipients? 3. Interpret literally unless grammatically called to do so otherwise. 4. Interpret in line with the history and culture of the author’s day. 5. Compare Scripture with Scripture. Cross-reference starting with the book, author, testament and Bible. 6. Use commentaries to check your work.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits, Grains			1	Servings

INGREDIENTS

1/2	c	Unsalted butter, melted
3/4	c	Sugar
2		Eggs, lightly beaten
1/2	c	Passion fruit juice, see
		Note
2 1/4	c	All-purpose flour
3/4	t	Salt
1/2	c	Lard, cut into eight pieces
1/4	c	Unsalted butter, cut into 4
		pieces
3	T	Ice water
1/2	c	Coarsely chopped pistachio
		nuts for garnish

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6215  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 degrees F. 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. Yield: 6 servings  Note: Unsweetened passion
fruit juice, which is very sour, is  sometimes available frozen. Or, in
season scoop out and, if desired  (it is not necessary), strain the
pulp of 1 passion fruit for each 2  tablespoons juice required.  If you
use regular store-bought passion fruit juice, which has been
sweetened, add 2 tablespoons of lemon juice for each 1/2 cup of the
juice.  Posted to recipelu-digest by molony <molony@scsn.net> on Mar
16, 1998

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4602 Calories From Fat: 2476 Total Fat: 280.4g Cholesterol: 795.4mg Sodium: 1958.4mg Potassium: 1185mg Carbohydrates: 474.2g Fiber: 13.8g Sugar: 211.8g Protein: 56g