This desert brings together layers and layers of thin, crisp pastry by filling them with a creamy filling, with a hint of tart passion fruit, perfect for brightening up any day. Passion fruit is a small round tropical fruit, with a thick outer shell that hides crunchy edible seeds that are coated in a sweet, sour, fruity, bright yellow (sometimes orange) pulp. Simply cut off the round fruit in half and scrape the inside with a spoon to remove the seeds and pulp.
1 recipe Mirage Quick Puff Pastry
15 ml / 1 tbsp Milk
375 ml / 1 1/2 cup Milk
1/3 cup Mirage margarine
135 g / 2/3 cup Sugar
80 g / 1/3 cup Flour
80 ml / 1/3 cup Passionfruit nectar or juice
2 Passion fruits, seeds reserved and skins discarded
250 ml / 1 cup 35% Whipping cream
50 g / 1/4 cup Icing sugar
250 g / 1 cup Icing sugar
15 ml / 1 tbsp Water
30 g / 1 square Chocolate
- Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper.
- Roll out the puff pastry into a 3-mm (1/8-inch) thick 40 x 20-cm (16 x 8-inch) rectangle. Put the dough onto the baking sheet and refrigerate for 30 minutes, allowing the dough to rest and shrink back slightly.
- With the rack in the middle position, preheat the oven to 400 °F(200 °C).
- Prick entire surface of the dough with a fork to help prevent un-even rising. Brush with the milk and bake for about 15 minutes or until the entire surface is golden and the layers are no longer white.
- Remove from the oven and let cool on a wire rack. While the layers are cooling prepare the pastry cream.
The Pastry Cream Filling
- In a small saucepan, gently heat the milk until it begins to simmer, then remove from the heat.
- In a medium bowl combine the eggs and sugar, whisking until the mixture is light and fluffy.
- Whisk in a little hot milk to the egg mixture, warming the eggs slowly. Continue adding the remaining milk, whisking until thoroughly combined.
- Return the mixture back to the pot and heat over medium heat, constantly stirring with a rubber spatula, constantly scraping the bottom of the pot until it begins to bubble.
- Remove from the heat once it begins to bubble. Strain the pastry cream into a bowl , stir in the passionfruit nectar and seeds, and place plastic wrap directly on the surface of the hot cream.
- Refrigerate until completely chilled, about 3 hours.
- In a bowl, whip the cream, and sugar on medium speed with an electric mixer.
- Cover with plastic wrap, and keep cool until you’re ready to build.
- In a bowl, combine the icing sugar with the water and whisk together until smooth and all the sugar is dissolved.
- Cover with plastic wrap until you’re ready to build.
- Passionfruit nectar can usually be found in the juice section at the grocery store. If you can’t find it there, then try substituting it with mango or pineapple.
- Although this dessert seems like a lot of work, it can keep for up to a week in the fridge, and 3 weeks in the freezer.