Blueberry Passion Fruit Tart

Hey foodies!

Fruit season is back! And I'm going to make the most of it by offering you ultra fruity recipes.

Today I'm presenting my blueberry passion fruit tart.

To make this 28 cm upside-down tart you will need:

Blueberry sponge

- 200gr of flour

- 100gr of butter

- 230gr of brown sugar

- 4gr of salt

- 1gr of baking powder

- 3.5gr of baking soda

- 250gr of blueberries + 150gr for decoration

- 30gr of passion fruit purée

- 1 egg

Passion fruit cream

- 190gr of passion fruit purée

- 130gr of heavy cream

- 250gr of coconut milk or heavy cream if you don't like coconut milk

- 50gr of brown sugar

- 2gr of agar-agar

- 15gr of cornstarch

Blueberry sponge

Preheat your oven to 180°C, fan mode.

We'll start by making our blueberry sponge.

In a large bowl, pour 200gr of flour, 100gr of butter and 230gr of brown sugar.

Then weigh out 4gr of salt, 1gr of baking powder, 3.5gr of baking soda using a precision spoon scale.

Pour everything into the bowl and add 250gr of blueberries, 30gr of passion fruit purée and 1 egg.

Whisk everything together for about 5 minutes.

Grab your 28 cm upside-down mould and some release spray. Spray your mould generously.

Pour your sponge batter into the mould and bake it in the preheated oven at 180°C for a good 40 minutes.

Once baked, let it cool completely before unmoulding.

Passion fruit cream

While the sponge cools, we'll prepare our passion fruit cream.

In a small saucepan, pour 190gr of passion fruit purée, 130gr of heavy cream, 250gr of coconut milk and 50gr of brown sugar.

If you don't like coconut milk, feel free to use heavy cream instead. :o)

Then weigh out 2gr of agar-agar using a precision spoon scale.

Add the agar-agar to the saucepan then sift in 15gr of cornstarch. Whisk the mixture. It's normal for the texture to look a little strange at this stage. :o)

It's important to add the agar-agar at this point because unlike gelatine, agar-agar needs to cook with the mixture.

Heat the mixture over medium heat until it comes to a boil. Keep whisking your cream throughout.

Once the mixture is boiling, reduce to low heat and continue whisking for 1-2 minutes.

Pour the mixture into a bowl and cover the cream with cling film directly on the surface.

Then place your cream in the fridge for 30 minutes.

After 30 minutes, you'll notice your cream is starting to set slightly. Whisk it for just a few seconds to bring it back to a smooth, even texture.

Unmould your sponge onto a tray or a large plate.

Pour your passion fruit cream into your tart base and smooth it out gently so it's nice and even.

Then place your tart in the fridge for about an hour.

After an hour, decorate your tart. :o)

Here I used small meringues and wafer paper leaves as well as fresh blueberries.

You can easily make your tart a day in advance. But add the decorations on the day of serving, so the meringues and leaves don't melt.

There you go! I hope you enjoy this indulgent tart.

Wishing you a lovely Sunday, foodies!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.