Pitcairn Passion Thyme Tart

Introduction to Pitcairn Passion Thyme Tart

The Pitcairn Passion Thyme Tart is a unique dessert that combines the exotic flavors of passion fruit with the subtle herbaceous notes of thyme. Originating from the lush landscapes of Pitcairn Island, this dish embodies the island's tropical essence. The tart's history dates back to early settlers who ingeniously utilized local produce, creating this savory-sweet delight that has become a mainstay in island festivities and gatherings.

Overtime, the recipe has evolved, embracing modern culinary techniques while still preserving its original charm. This recipe not only serves as a dessert but also as a cultural symbol, representing the vibrant heritage and community spirit of Pitcairn Island. Each bite of this tart transports you to the serene coasts where the ocean breezes mingle with fragrant blooms of tropical flowers.

Ingredients for Pitcairn Passion Thyme Tart

• Passion Fruit Pulp - 1 cup
• Thyme Leaves - 2 teaspoons, fresh and finely chopped
• Sugar - 1/2 cup
• Butter - 120g, unsalted
• Eggs - 3, large
• Flour - 1 1/2 cups, all-purpose
• Almond Flour - 1/2 cup
• Vanilla Extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Lemon Zest - from 1 lemon
• Water - 2 tablespoons

Preparation Steps

1. Prepare the Tart Shell

   To start, preheat your oven to 350°F. In a bowl, combine flour, almond flour, and salt. Add cold, cubed butter and rub it into the flour mixture until it resembles coarse breadcrumbs. Add ice-cold water gradually, mixing until the dough just starts to come together but is not sticky.

   Shape the dough into a disk, wrap it in plastic, and rest it in the refrigerator for at least 30 minutes to relax the gluten and prevent shrinking during baking.

2. Blind Bake the Tart Shell

   Roll out the dough on a lightly floured surface into a circle large enough to line your tart pan. Gently press it into the pan and trim excess. Prick the base with a fork, line with parchment paper and fill with pie weights.

   Bake the shell until golden brown, about 20 minutes, then remove parchment and weights, baking for an additional 10 minutes.

Making the Filling

1. Blend Ingredients

   In a mixing bowl, whisk passion fruit pulp with sugar, ensuring the sugar is fully dissolved. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.

2. Add Thyme

   Gently fold in the fresh thyme leaves, dispersing evenly throughout the mixture. This herb adds a subtle, earthy fragrance that enhances the tart's sweet aroma.

3. Bake the Tart

   Lower the oven temperature to 325°F. Pour the filling into the pre-baked tart shell, smoothing the top with a spatula for a flat surface that will bake uniformly.

   Bake the tart for 25-30 minutes, or until the center is set but still slightly wobbly. This wobbly center will firm up as the tart cools, ensuring a creamy texture.

Cooling and Serving the Tart

1. Cool and Garnish

   Allow the tart to cool to room temperature on a wire rack, then chill in the refrigerator for at least 2 hours to achieve perfect slicing consistency. Garnish with extra thyme sprigs or a dollop of whipped cream if desired.

2. Serve and Enjoy

   Serve slices slightly chilled, allowing the flavors of passion fruit and thyme to tantalize your taste buds. The tart pairs well with a hot cup of tea or a light, fizzy drink to cleanse the palate.