Yield: 6 tarts
Pure passion-fruit juice or puree (see note) – 1 1/3 cups
Vanilla bean, split – 1/2
Large egg yolks – 3
Granulated sugar – 1/4 cup
Heavy cream – 1/2 cup
Sweet tart shells, fully baked – 4-in. in diameter 6
Seedless raspberry preserves – 1/4 cup
- Pour juice or puree into medium saucepan. Scrape in seeds from vanilla bean; add pod. Warm over low heat.
- Combine yolks and sugar in medium metal bowl; whisk to combine. Set bowl over saucepan of boiling water; whisk yolks and sugar until thick and pale, about 2 minutes.
- Pour hot juice or puree into yolk mixture, whisking constantly. Using a wooden spoon, stir until mixture thickens, about 1 minute; strain into large bowl; cool.
- Pour cream into mixing bowl. Beat until stiff peaks form; fold whipped cream into cooled passion-fruit mixture.
- Ladle passion-fruit cream into tart shells. Freeze for at least 4 hours or overnight.
- To add preserve “polka dots” hold frozen tart with fingertips, inset apple corer into fruit cream down to tart shell. Twist and pull corer out, leaving a cylindrical hole in tart. Repeat with remaining frozen tarts.
- Put preserves in bowl and whisk until smooth. Fill medium paper pastry bag with preserves; cut small opening in tip; fill holes in tarts with preserves.
- Refrigerate for 30 minutes to allow passion fruit and preserves to reach same temperature; let sit at room temperature for 15 minutes before serving.
Note: Only pure passion-fruit juice or puree is acceptable. Flavored drinks do not work. The juice or puree, usually frozen, is available through specialty shops or mail order.