Exotic Passion & Vanilla Tart – A Stunning Tropical Dessert with a Twist of Tonka
A tropical passion fruit and vanilla tart with almond-lime cream, tangy confit, smooth Cremieux, airy vanilla-tonka mousse, mirror glaze, and meringues.This Passion Fruit & Vanilla Tart is a showstopping dessert that blends the tangy brightness of exotic fruit with the sweet, aromatic notes of vanilla and tonka bean. Each layer is thoughtfully composed, from the almond-lime sweet pastry crust to the luscious passion fruit Cremieux, finished with a creamy vanilla-tonka mousse and an elegant mirror glaze.Visually refined and bursting with flavor, this tart is perfect for those who love complex desserts with tropical flair. Whether for a special gathering or simply to indulge your inner pastry chef, it’s a recipe that rewards patience with beauty and taste.
Servings 8 people
Ingredients
Sweet Pastry Dough
- 150 g all-purpose flour
- 15 g almond powder
- 45 g powdered sugar
- 85 g butter
- 25 g egg approx. ½ egg
- Pinch of salt
Lime Almond Cream
- 50 g soft butter
- 50 g sugar
- 50 g almond powder
- 1 egg 50 g
- Zest of ½ lime
- 10 g cornstarch
Passion Fruit Confit
- 100 g passion fruit purée
- 25 g sugar
- 1.3 g pectin NH
Passion Fruit Cremieux
- 100 g passion fruit purée
- 37 g egg yolks
- 50 g whole egg
- 30 g sugar
- 1.5 g gelatin 200 bloom
- 60 g cold butter
Vanilla Tonka Mousse
- 190 g whole milk
- 45 g egg yolks
- 45 g sugar
- 25 g cornstarch
- 2 g gelatin
- 1 vanilla bean
- ¼ tonka bean
- 240 g heavy cream 30% fat, lightly whipped
Mirror Glaze Yellow-Orange
- 53 g water
- 100 g sugar
- 100 g glucose syrup
- 67 g sweetened condensed milk
- 100 g white chocolate
- 6 g gelatin powder 200 bloom + 36 g cold water
- Yellow and red food coloring
Mini Meringues
- 40 g egg whites
- 40 g granulated sugar
- 40 g powdered sugar
Instructions
Sweet Pastry Dough
- Rub butter with almond powder and powdered sugar.
- Add beaten egg, then flour and salt. Mix gently without overheating the dough.
- Shape into a ball, wrap in plastic, and chill overnight.
- Roll out, line a 20 cm tart ring, chill for 1 hour, then prebake at 160°C for 10 minutes.
Lime Almond Cream
- Cream butter and sugar.
- Add almond powder, then egg and lime zest.
- Mix in cornstarch.
- Pipe into the tart base and bake at 160°C for 12 minutes.
Passion Fruit Confit
- Heat purée to 50°C.
- Add sugar + pectin mixture, boil, and chill.
Passion Fruit Cremieux
- Cook purée, eggs, and sugar to 83°C (like crème anglaise).
- Add gelatin, cool to 40°C, then add cold butter.
- Blend and chill overnight.
- Vanilla Tonka Mousse
- Infuse vanilla and tonka in hot milk.
- Mix yolks, sugar, and cornstarch.
- Combine with milk and cook to a boil.
- Add gelatin, cool to 30°C.
- Fold in whipped cream.
Palet Assembly
- Line a 16 cm ring with plastic wrap.
- Pour in mousse, push it up the sides with a spatula.
- Smooth and freeze for at least 12 hours.
Mirror Glaze
- Hydrate gelatin.
- Boil water, sugar, and glucose to 103°C.
- Pour over condensed milk, gelatin, and chocolate.
- Add coloring, blend, and chill for 6 hours or overnight.
Meringues
- Whip egg whites until foamy, then add granulated sugar.
- Fold in powdered sugar with a spatula.
- Pipe small rounds and bake at 100°C for 1 hour.
Final Assembly
- Spread a thin layer of passion confit in the tart shell.
- Pipe passion crémeux and smooth.
- Glaze the frozen palet at 30–35°C.
- Place palet over the tart, decorate with meringues.
