The biscuit shell for the Passion Fruit Tart tastes sweet on its own. Pastry Chef Lemuel & Yvette lines the inner side of the crust with white chocolate to prevent the curd filling from seeping through the shell.
How is it done ? The passion fruit puree is first mixed with raw passion fruit extract, eggs, egg yolks, with a little sugar cooked over a water bath to curd the consistency, not too runny nor too solid, then Chef Lemuel piped the puree into the biscuit shell, top it with meringue, then torch it. Pastry Chef Lemuel reduce the sweetness so as not to over power the tartness of the passion fruit.
Food Tasting Notes - Passion fruit taste is strong in the filling. Has sourly sweet, mildly acidic taste, The filling is lightly watery, meringue is sweet, crust taste sweet due to the white chocolate layer. Divine !
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