Easter is fast approaching, so this week I’ll be posting some of my favorite spring-inspired dishes that are perfect for your Easter table.
Starting with my favorite topic, dessert! During the warmer months, I like to use my oven as less as possible. I love doing desserts that are quick to assemble, bright, and that incorporate fruit! One of my go-to recipe is a citrus tart. You do need to use the oven to bake your crust, but it’s only for 15 minutes, and the rest is done over stove top then chilled in the fridge until it’s all set!
Passion fruit and lemon curd tart will be the star of your table this spring. It’s tart and sweet and a perfect finish for after a heavy Easter meal! Use the leftover egg white to make a meringue to decorate the top of the tart!
8 oz graham crackers
1/4 cup granulated sugar
6 tablespoons butter, melted
½ cup fresh passionfruit pulp
1 cup sugar
4 eggs, plus 3 egg yolks
½ cup of lemon juice
Zest of 1 ½ lemons
4 tablespoons unsalted butter, room temperature
Preheat oven to 350°F.
In a food processor, pulse grahams until finely ground. Pour sugar and melted butter, pulse until mixture resembles wet sand.
Place mixture into tart pan and press evenly into the bottom and sides of the pan. Blind bake the crust by placing a piece of parchment paper, or aluminum foil on top of the crust. Pour in pie weights, or dried beans.
Bake for 10-12 minutes
Carefully remove the parchment/aluminum foil and the weights, or beans, and allow to cool.
In a medium-size saucepan, place the sugar and eggs, and whisk until light and pale. Whisk in the zest, and juice of the lemons, and the passion fruit pulp.
Place the saucepan over low-medium heat and constantly whisk until mixture has thickened. Do not boil.
Remove the saucepan from the stove, and whisk in room temperature butter.
Pass the curd through a sieve, making sure you have a smooth curd. Let cool.
Once the crust and mixture is cooled, about 30 minutes. Pour the curd into the crust and refrigerate until set.
Decorate with prepared meringue. Best served cool.