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. |