INGREDIENTS

INSTRUCTIONS

FILLING
CRUST
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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