First off, we would like to apologise for our absence by not posting as much as we could. As some of you may know, we were on holiday back home in Angola, but now that we’re back in school, we’re going to have a bit more structure in our lives and the posts are just going to start flowing in, so stay tuned!
We want to make this blog as much about our lives as possible, so that you can get to know us better. For this reason, we want to incorporate into the blog as many parts of our lives as we can; and food is a very big part of our lives.
As Africans, food is everything. Food is the core of everything; it brings people together, it makes them feel good. We want our blog to be all about feeling good, so for this reason, we want to start adding recipes as a category.
To kick off our new recipe series, we’ll start with a dessert that was a big hit with our family members and friends: my famous Passion Fruit Tart! It’s a delicious and creamy passion fruit based curd with a crunchy biscuit base. This tart is super easy to make and doesn’t require many ingredients. Depending on where you are, you should already have most of these ingredients at home.
You will need:
For the Curd:
- Passion Fruit (I used 6)
- 1 cup of sugar
- 1 cup of mango juice (homemade or store bought)
- 1 tablespoon of lemon juice (optional)
- 6 eggs
- 80 g Butter
For the Base:
- 1 pack of Digestive Biscuits or Graham Crackers
- 30 g of Butter in room temperature
So this is what you need to do:
- Start by pre-heating the oven to 200 degrees. In a food processer or strong blender, crush the biscuits until they start to resemble sand or put the biscuits in a plastic bag (make sure that it has no holes) and pound them using a dough roller or heavy object. The amount of biscuits you use depends on how thick you like your tart crust to be. I like it when the crust and the filling are approximately 50/50.
- In a bowl, mix the biscuits with the butter until it starts to resemble wet sand.
- Pour the biscuit and butter mixture into a cake or pie pan with a removable bottom
- Spread and smooth the mixture on the bottom of the pan
- Put the smoothed biscuit and butter mixture into the pre-heated oven and remove when it becomes a homogeneous golden-brown biscuit, for 10-15 minutes
- In a different bowl, using a strainer, separate the passion fruit juice from the seeds
- Add the mango juice to the passion fruit juice and mix in the sugar. Since I like the pie to be sour, I add a splash of lemon juice. You can completely skip this step or add more than just a splash; add as much or as little as you and your guests can handle.
- Transfer the sweetened juices to a pan and on medium-high heat, add the butter. Let the sugar completely dissolve and the butter melt whilst gently whisking, until it reaches a boiling point. When everything is homogeneous, remove from the heat and let it cool for about 5 minutes, while you beat the eggs until they get fluffy.
- Very quickly, whisk the beaten eggs into the pot with the warm juice mixture and place the pot back on the heat. Make sure you do this step very quickly unless you want to make passion fruit scrambled eggs! Keep whisking until the mixture thickens up and starts to change color. It should be thick enough that if you dip a spoon in the mixture and run your finger through, that it maintains the finger path.
- Let it cool so that it thickens up a bit more, then transfer the mixture into the cooled biscuit base
- After, let it cool until it reaches room temperature and refrigerate preferably overnight, until it completely sets. You will know that it has set when you gently shake the pie and it doesn’t move very much; if it wiggles quite a bit then you need to refrigerate it for longer.
I hope you guys try out this recipe and if you do, let me know what you think of it in the comments. As always, if you have any suggestions or want to see a particular recipe, let us know in the comments and we’ll do our best to try and do that for you.