Paraiso de Maracuja

Passion fruit crme black tea frangipane tart with rosemary soil, lemongrass mousse and forest honey yogurt
by Melati Samataaji

ROSEMARY SOIL

Whisk together flour, rosemary, sugar and salt until well combined.

90g all-purpose flour

Add cold pieces of butter and rub together with fingers until it combined completely
forming fine crumbs.

tsp rosemary, coarse ground

75g caster sugar
A pinch of salt

Add the egg yolk, combine and knead lightly to form dough. Form into a ball and press
any loose crumbs onto it.
Wrap with cling wrap, chill for later use.

60g unsalted butter, cold

1 egg yolk

BLACK TEA FRANGIPANE

Pulverize almonds, tea leaves and flour to a fine powder. Set aside.

40g almonds, blanched

Cream butter until soft and creamy; add 50g sugar and salt. Beat until pale, smooth
and increased in volume.

tsp dry black tea

40g cake flour
65g unsalted butter
60g caster sugar
1 egg, separated

Add the egg yolk, beating thoroughly to emulsify evenly. Do not overbeat.
Fold in the almond and flour mix until just combined.
In a separate bowl, beat egg white until soft peaks form. Add the remaining sugar,
beat until stiff peaks.
Fold egg white into the batter gently, until well incorporated. Chill for later use.

A pinch of salt

PASSION FRUIT CUSTARD

Beat eggs lightly with the sugar until well combined.

40g caster sugar

Warm cream and passion fruit pulp over low heat, bring to a gentle simmer. Be careful
not to overheat or it will curdle the eggs later.

2 eggs
250ml double cream
50ml passion fruit pulp

Pour hot cream slowly over the beaten eggs, stirring constantly.
Add butter and combine. Strain into a bowl and refrigerate.

15g unsalted butter

BAKING PROCESS

Preheat oven to 180C. Line baking tray with baking paper. Grease paper with butter.
Take chilled dough and roll out on a lightly floured surface to 1 cm thickness. Trim to
fit on baking tray. Prick the surface with a fork.
Bake on the middle rack for 15 minutes, or until firm, and top starts to brown slightly.
Take out of the oven.
Line a rectangular 10x30cm shallow pan with baking paper, allowing 4cm to hang
loose off the sides for removal. Grease baking paper with butter.
Dollop chilled frangipane into pan smooth with a spatula.
Bake on the top rack for 10 minutes, or until a skewer comes out clean when inserted
to the center. Take out of the oven; cool slightly.
Pour custard over prebaked frangipane tart.
Bake again on the top rack at 170C for 15 minutes, or until the center is just slightly
wobbly.
Take out of oven and cool to room temperature; refrigerate.

LEMONGRASS MOUSSE
Crme Anglaise:
2 stalk lemongrass
180ml milk
2 egg yolks
30g caster sugar
2 gelatin leaves, softened

Crme Anglaise: Whisk egg yolks with a hand whisk. Add sugar, beat until pale yellow
and stiff. Thinly slice lemongrass root.
Heat milk over low heat with sliced lemongrass root; infuse for 10 minutes, or until
milk starts to simmer.
Strain and pour hot milk into the egg yolk mixture and stir well.
Reheat the mixture again to a soft simmer, whisking vigorously to prevent coagulation.
Remove from heat. Add in softened gelatin leaves and stir well. Let it cool slightly.

2 egg whites

In a separate bowl, beat egg whites until soft peaks form. Add sugar, beat until stiff
peaks.

10g caster sugar

Fold egg whites into the Crme Anglaise gently; refrigerate until cold.

100ml whipping cream

Whisk whipping cream with a mixer on medium speed until soft peaks form.
Press chilled Crme Anglaise through a fine mesh sieve, and fold well into whipped
cream. Refrigerate for later use.

PASSION FRUIT GLAZE

100ml Passion fruit pulp
20g caster sugar

Gently heat passion fruit pulp and sugar over low heat; bring to a simmer. Once sugar
granules have dissolved, remove pan from the heat.
Drain the gelatin, squeezing out any excess water, and whisk into the passion fruit
until dissolved.

1 gelatin leaf, softened

FINAL ASSEMBLY
Garnish:
Forest Honey
Yogurt
Fresh sprigs of Rosemary
Jasmine petals
Lime zest

Take chilled frangipane custard tart and pour glaze over the top, spreading it to ensure
it covers the surface of the tart. Refrigerate for 10 minutes, until the glaze layer is set.
Break baked crust into pieces; pulverize in a food processor to a coarse crumb.
Unmold tart from baking pan. Trim edges, and cut into 16 even slices.
Soften yogurt, sweeten and thin with forest honey to a sauce like consistency
Spoon soil on serving plate. Place a tart wedge next to it. Top with a quenelle of
Lemongrass Mousse. Drizzle Forest Honey Yogurt on the side and garnish with a fresh
sprig of rosemary, and a few jasmine petals. Sprinkle over freshly extracted lime zest.
Serve immediately.