INGREDIENTS

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

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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