|
Passion Fruit Bars1/4 sheet pan Catherine Schimenti / Pastry Chef and Owner, Baked by the Ocean, Long Beach, NY |
| For the crust: | |
| • | 110 g. 10X Confectioners Sugar |
| • | 430 g. flour |
| • | 340 g. butter |
| • | 110 g. pinenuts |
| For the filling: | |
| • | 140 g. flour |
| • | 1000 g. sugar |
| • | 2 cups + 4 tbsp. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 2 limes, zested |
| • | 12 eggs |
| • | 2 yolks |
| • | Pinch of salt |
| Method for the crust: | |
| 1. | Cream the butter and sugar until light and fluffy. |
| 2. | Add the flour and ground pinenuts. |
| 3. | Roll dough 1/4-inch thick. |
| 4. | Chill dough, set in a 1/4 sheet tray. |
| 5. | Bake until golden and allow to cool. |
| Method for the curd: | |
| 1. | Whisk the dry ingredients together, slowly add the Passion Fruit Concentrate and lime zest. |
| 2. | Then add the salt and eggs 1×1. |
| 3. | Strain the liquid and pour into tart shells. |
| 4. | Bake until set. |
| 5. | Chill, cut into bars and dust top with powdered sugar. |