Red currant pie with passion fruit puree photo

Red currant pie with passion fruit puree

by Kris Goegebeur

 

Ingredients

  • Shortbread pastry
  • Passion fruit sauce
  • Red currants
  • Italian Meringue

Preparation

Shortbread pastry

  • 300 g softened butter
  • Pinch salt
  • 130 g powdered sugar
  • 130 g almond powder
  • 2 eggs
  • 550 g white wheat flour

Whisk the butter, salt, sugar and almond powder until you get an airy mixture.

Add the eggs and mix until they are incorporated.

Add the white wheat flour and blend briefly until you get a smooth mixture.

Leave the dough to rest in the refrigerator and roll out on 2,5 mm thick and place it in the tin ring of 20cm.  Put in the oven at 180°C until half-baked.

Passion fruit sauce

  • 200 g eggs
  • 150 g sugar
  • 150 g frozen passion fruit puree
  • 100 g cream 35%
  • 15 g potato starch

Whisk all the ingredients. 

Frozen red currants

Defrost the red currants and put in the oven for 5 minutes to remove most of the juice

Italian Meringue

  • 100 g egg white
  • 200 g sugar
  • 60 g water

 

Boil the sugar and the water 

When the sugar solution reaches 115°C, put the kitchen machine full force and start to add the sugar solution slowly at 121°C

Mix the egg white mass on full force for a couple of minutes, then continue at a slower pace until the mass is lukewarm.

Finishing

Put the red currants on the half-baked pastry and fill with passion fruit sauce.  Bake for 20 minutes at 180°C. 

Decorate according to your own house style.

Product used

Redcurrant de-stemmed
Redcurrant de-stemmed photo

packaging: 5 x 1 kg