if i ever ask you this question:
what’s your favorite fruit?
you can be pretty sure something this will soon follow:such as a: chocolate passion fruit ganache tart topped with pineapples roasted in a banana caramel sauce as well as roasted strawberries in balsamic vinegar
i just love finding out what people love, and then making something derived from what they tell me.
as for the french title…
my translation attempt: pâte sucrée avec une ganache à la fruit de la passion, des ananas rôtis au sauce caramel banane, et des fraises rôtis à la vinaigre balsamique
translation correction #1 by a french friend: OMGWTFBBQ AWESOME PIE
translation correction #2 by same french friend: pâte sucrée garnie d'une ganache aux fruits de la passion, d'ananas rôtis à la sauce caramel banane, et de fraises rôties au vinaigre balsamique
my oral skills may have sky rocketed (although that pesky french r still trips me up), but my writing has remained stagnant, as seen by the correction.
You’ll have to decide what order to do things. For me, it was best to line the tart pans and bake them. Then make the caramel sauce for the pineapples. Then roast the pineapples. Then make the ganache. Then roast the strawberries. But everything was a blur, because perhaps i was slicing strawberries when i was waiting for the chocolate to melt, or dicing butter as the sugar was melting into a thick caramel… you’ll find your rhythm, no worries.
- 125g sugar
- 1 vanilla pod
- 220ml water
- 1/2 mashed banana
- 1 pineapple, peeled and diced
passion fruit ganache
- 10 passion fruits
- 400g milk chocolate, melted
- 80g butter, diced and at room temperature
- 300g heavy cream
- 1000g strawberries
- 4tbs raw sugar
- 2tbs balsamic vinegar
for the pineapples: caramelize the sugar in a pan over medium heat. then slice open the vanilla bean, scrape out the seeds and dump the entire thing into the caramel. make sure to keep stirring so nothing burns. then quickly add your 220ml of water and step back as quickly as possible so hot caramel doesn’t splash onto you. bring it to a boil, remove it from the heat, and then add in your mashed banana. mix it all together, pour it into a container, let it cool, and dip your pinky in for a quick taste. you can make it a day ahead and store it in your fridge. or use it right away. in any case, when you’re ready, roast your diced pineapple pieces with this caramel banana sauce in a 350F/180C oven for about 40 minutes. once that’s done, let it cool in a container in your fridge.
for the ganache: cut open your passion fruits and scrape out the insides over a sieve and press out as much juice as possible. but don’t trash the pulp. you can eat it, seeds and all, or you can save it for something else. place it into a saucepan, bring it to a boil, and then pour it over your melted chocolate. once the mixture has reached 40C, stir in your diced butter until it has all melted and there are no more butter chunks. then pour in your heavy cream and stir it together. then pour this tangy chocolate mixture into your tart shells and let them set up in the fridge.
for the strawberries: slice your strawberries in half. in a large bowl, toss them with raw sugar and the balsamic vinegar. spread this mixture out in a cake pan (make sure there are walls!) and roast in a 350F/180C oven for about 40 minutes. it will be quite juicy so strain the juice out from the solids. don’t trash the juice – you can easily make anything with it, or if you are lazy like me, add in the passion fruit pulp that wasn’t used, buy some vanilla ice cream, and pour the strawberry balsamic vinegar passion fruit sauce over it for a simple but tasty dessert.
so in conclusion, if i am asking you for your favorite fruit… or favorite cheese… or favorite anything, there’s usually a very tasty motive not too far behind.