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1
Prepare the Sweet Tart crust.
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2
Make the passion-fruit custard (see the Note on the unique consistency of citrus curds):
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3
In the bowl of the bain-marie, whisk together the egg yolks, whole egg, and sugar.
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4
Using a paring knife, cut down the center of the vanilla bean and scrape out the tiny black seeds.
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5
Add the scraped vanilla bean (or vanilla extract), passion-fruit juice, and salt to the egg mixture.
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6
Whisk briskly until the mixture has thickened, doubled in volume, and holds the lines of a whisk, 5 to 10 minutes.
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7
Remove the curd from the heat and pass through a fine-mesh strainer into a bowl.
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8
Discard the vanilla bean (or reserve for another time).
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9
Place the bowl in an ice bath and let cool until warm to the touch.
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10
Thoroughly whisk in the butter.
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11
Bake the passion-fruit tart:
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12
Preheat the oven to 325F.
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13
Pour the passion-fruit curd into the prepared tart shell.
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14
Place the tart on a cookie sheet and bake until the custard sets, 10 to 15 minutes.
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15
To test if the custard is set, gently tap the tart ring; if the center does not jiggle, the custard is set.
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16
If you have made the curd ahead of time and refrigerated it, the tart will need a few extra minutes in the oven to set.
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17
Serving Suggestions:
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18
Serve the tart at room temperature.
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19
It is delicious on its own, but whipped cream or creme fraiche and a few raspberries or strawberries make great accompaniments.
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20
I also recommend the Basil Ice Cream, Guava Sorbet, or Pineapple-Rosemary Sorbet.
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21
You can also use the curd as a filling for mini tartlets, topped with fresh berries and candied zest.
