Bon Appetit Desserts (80 page)

Mango, papaya, kiwi, and passion fruit top this cheesecake-filled tart. Guava jelly, which is found at many supermarkets and at specialty foods stores and Latin markets, adds a lovely glaze and tropical perfume to the fruit. Passion fruit may not be available at your market year-round, but the tart is still wonderful without it.
8 to 10 servings

1½ cups unbleached all purpose flour

2 tablespoons sugar

⅛ teaspoon salt

10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes

2 tablespoons (or more) ice water

1 large egg yolk

¼ cup guava jelly or crab apple jelly

2 8-ounce packages Philadelphia-brand cream cheese, room temperature

⅔ cup sugar

1 large egg

¼ teaspoon vanilla extract

½ cup sour cream

¼ cup guava jelly or crab apple jelly

3 small red-fleshed papayas or regular papayas, halved, peeled, seeded, cut lengthwise into ¼-inch-thick slices

2 kiwis, peeled, cut into ¼-inch-thick rounds

1 large ripe mango, peeled, pitted, diced

2 passion fruits, halved (optional)

CRUST
: Combine flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl; add to processor and blend just until soft moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

DO AHEAD
:
Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.

Roll out dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press in dough overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.

Preheat oven to 375°F. Bake crust until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer tart pan with crust to rack. Spread jelly over bottom of crust and cool completely. Reduce oven temperature to 350°F.

FILLING
: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend. Pour filling into tart crust.

Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer tart to rack and cool completely in pan. Chill tart until cold, at least 4 hours.

DO AHEAD
:
Can be made 1 day ahead. Cover and keep chilled.

TOPPING
: Melt jelly in heavy small saucepan over low heat. Brush over top of tart. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle diced mango around edge. Spoon pulp of passion fruits into center of tart, if desired.

DO AHEAD
:
Can be made 3 hours ahead. Cover and chill. Serve chilled.

Passion Fruit Tart with Crisp Meringue Top

Passion fruit has an exotic citrus flavor that makes for a luscious curd. While fresh passion fruit is abundant in New Zealand and Australia, it is still considered a specialty fruit in many parts of the States. This curd uses frozen passion fruit juice concentrate from the freezer aisle, which is always convenient. Before setting the meringue atop the passion fruit curd, don’t forget to give it a light coating of melted white chocolate. Not only does the chocolate balance the tart flavor of the curd, it also forms a protective barrier over the meringue, preventing it from becoming soggy.
10 to 12 servings

⅓ cup sugar

5 tablespoons unsalted butter, room temperature

¼ teaspoon salt

3 teaspoons (or more) heavy whipping cream

1 large egg yolk

1 cup unbleached all purpose flour

1 cup frozen passion fruit juice concentrate, thawed

8 large egg yolks

2 large eggs

⅓ cup sugar

½ cup (1 stick) unsalted butter, diced

3 large egg whites, room temperature

⅔ cup sugar

1½ ounces high-quality white chocolate (such as Lindt or Perugina), chopped

White chocolate curls

CRUST
: Using electric mixer, beat sugar, butter, and salt in medium bowl until blended. Beat in 3 teaspoons cream and egg yolk. Add flour and beat until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

DO AHEAD
:
Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.

PASSION FRUIT CURD
: Whisk passion fruit juice concentrate, egg yolks, eggs, and sugar in heavy large saucepan. Add butter and whisk over medium-low heat until butter melts. Stir until filling thickens and leaves path on back of spoon when finger is drawn across, about 11 minutes (do not boil). Transfer to medium bowl. Press plastic wrap directly onto surface of curd. Chill until firm, at least 6 hours.

DO AHEAD
:
Can be made 1 day ahead. Keep chilled.

MERINGUE
: Preheat oven to 275°F. Using plate or cake pan as aid, draw 9-inch-diameter circle on sheet of parchment paper. Turn parchment over and place on baking sheet (circle will show through). Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Spoon meringue into pastry bag fitted with ⅜-inch plain round tip. Starting in center, pipe tight spiral of meringue to fill circle. Bake meringue until pale golden and puffed but still slightly soft to touch, about 45 minutes. Cool on baking sheet.

Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to ¼ inch; fold in and press, forming double-thick sides. Pierce crust all over with fork. Chill 30 minutes.

Preheat oven to 350°F. Bake crust 5 minutes. Press up sides of crust with back of fork. Continue to bake crust until golden, pressing occasionally with back of fork to keep shape, about 15 to 20 minutes longer. Cool completely.

Spread curd in crust; chill tart. Place 1½ ounces white chocolate in microwave-safe cup. Microwave at low setting in 10-second intervals until softened; stir until smooth. Spread chocolate over bottom of meringue. Chill meringue, chocolate side up, until chocolate sets, about 30 minutes. Place meringue, chocolate side down, atop tart. Mound chocolate curls atop meringue.

DO AHEAD
:
Can be made 8 hours ahead. Chill uncovered.

Release tart from pan; place on platter and serve.

Cranberry-Lime Tart

Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream and a rich buttery crust. The vibrant red topping and green-speckled curd make this dessert perfect for the holidays. Begin preparing the tart at least two days ahead so that the lime curd can chill overnight before it’s used and the assembled tart can chill overnight before it’s served. If you like, the cranberries can be lightly flavored with Chinese five-spice powder, which is a blend of star anise, cinnamon, cloves, fennel seeds, and Szechuan peppercorns; it’s available in the spice section of most supermarkets.
14 to 16 servings

½ cup fresh lime juice

½ teaspoon cornstarch

¾ cup sugar

6 large egg yolks

½ cup (1 stick) unsalted butter, cut into 8 pieces

2½ teaspoons finely grated lime peel

1¼ cups unbleached all purpose flour

½ cup powdered sugar

⅓ cup whole almonds, toasted, cooled

½ teaspoon salt

¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes

1 teaspoon vanilla extract

¼ cup water

1½ teaspoons cornstarch

⅔ cup sugar

3 tablespoons honey

1½ teaspoons Chinese five-spice powder (optional)

1 12-ounce bag (3 cups) fresh or partially thawed frozen cranberries

5 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

½ cup plus 2 tablespoons sour cream

½ teaspoon vanilla extract White chocolate curls

8 thin lime twists

CURD
: Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and egg yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.

CRUST
: Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; using on/off turns, cut in until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend ⅛ inch above rim of pan. Freeze crust 30 minutes.

Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.

TOPPING
: Whisk ¼ cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).

CREAM
: Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.

Spread chocolate cream into crust; freeze 15 minutes. Spoon lime curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight.

DO AHEAD
:
Can be made 2 days ahead. Keep chilled.

Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.