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.
