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Passion Fruit Tart for Birthday

5 from 7 votes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 342 kcal

Ingredients
 

  • 1 capsule Sponge cake dark
  • 200 ml Passion fruit maracuja pulp
  • 100 g Powdered sugar
  • 4 sheet Gelatin
  • 300 g Whipped cream
  • 50 ml Passion fruit maracuja pulp
  • 10 g Powdered sugar
  • 2 sheet Gelatin
  • Sliced ​​almonds
  • Fresh fruits

Instructions
 

  • Prepare the desired cake shape (small diameter) and have it ready. Cut out 2 bases from the capsule, place one base in the ring. Soak the gelatine in cold water. Mix 200ml with the 100g powdered sugar. Pour some of the liquid into a saucepan, then add the squeezed out gelatine and heat over a gentle flame. And add to the rest of the liquid. Carefully stir in the cream. Let it set a little, now put half of it in the ring, place the 2nd base on top and put the rest of the cream on top. Now chill for a good 2 hours. Meanwhile make the jelly. Mix passion fruit juice and powdered sugar, liquefy gelatine and add liquid. When the cream is firm, spread the jelly on top. Garnish as desired. I always like sliced ​​almonds and fresh berries.

Nutrition

Serving: 100gCalories: 342kcalCarbohydrates: 32.7gProtein: 10.4gFat: 17.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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