If you’re a lover of tasty berries, sweet bananas and refreshing custard, then our April Chef of the Month, Pastry Chef Jessica’s Scott Passion fruit Banana Fruit Tart Recipe is a must-have! This tasty dessert is the ideal way to end a meal. Find the recipe below!
Passion fruit Banana Custard Ingredients
- 5 eggs
- 115 grams passion fruit puree
- 200 grams granulated sugar
- 3 each gelatin sheets, bloomed
- Pinch of salt
- 1 banana, ripe
Passion fruit Banana Custard Directions
- Using a double boiler, whisk together and heat the eggs, puree, sugar, and salt.
- Heat on medium heat and whisk every few minutes to make sure the mixture continue to cook evenly. Continue cooking until thick like condensed milk.
- Take off heat and place in a blender with the gelatin and banana. Blend until smooth.
- Strain, using a chinois, into a clean container and let cool to room temperature with no ice bath.
- When cooled, pour into pre-cooked tart shells.
- Cover with plastic wrap and refrigerate for at least 2 hours.
Caramel Lace Tuile Ingredients
- 85 grams Unsalted Butter, melted
- 200 grams Granulated Sugar
- 70 grams All Purpose Flour
- 85 grams Corn Syrup
- 55 grams Whole Milk
- 1 tsp. Vanilla Extract
- Pinch of salt
Assembly
Ingredients
- Passionfruit Banana Tart
- Caramel Lace Tuile
- Berries, fresh
- Edible Flowers
Directions
- Arrange the berries on the tart in random places. Make sure the tart is covered nearly completely.
- Break off pieces of the caramel tuile and stick the pieces standing up in random angles.
- Decorate with edible flowers, mini meringues, and enjoy!
Connect with our April 2021 Chef of the Month
Instagram: @jessicamfscott