from my orchid kitchen

The ingredients

The base requires the following ingredients:

• Egg - to connect all elements.
• Milk - when adding milk (which can be of any type - I used almond milk) the texture of the dough will be softer.
• Flour - here I used a mix of 2 flours - white wheat + wholemeal, but you can use only white wheat flour or replace whole flour for spelt or oat flour.
• Sugar - it's a small quantity just to slightly sweeten the base; I used white sugar but brown or coconut sugar can be used (but it will change a bit the color of the base).
• Oil - since one of the ingredients here is desiccated coconut, coconut oil was used, but any other vegetable oil or even extra virgin olive oil can be an alternative.
• Coconut - a small portion of desiccated grated coconut is added to this base pasta because it complements the tropical flavor of the passion fruit, but without being too intense.
• Vanilla - it is optional, but it's an ingredient that goes into almost all sweet recipes.

Only 4 ingredients are needed for the filling:

• Passion fruit - is the main ingredient of this cheesecake, and is used both in the filling cream and in the topping. You can also make this with canned passion fruit, and you can omit the seeds by straining the pulp.
• Cream cheese - this cream cheese is of the Philadelphia® type, but I prefer to use other brands without carrageenan (E407) and other additives.
• Sugar - this cheesecake is not very sweet, but this amount is enough to counteract the acidity of the fruit.
• Eggs - these give firmness to the filling and unite all the other ingredients.

How to make

• Start by preparing the base, beating the egg with the vanilla, and then add the oil and milk.
• Gradually, the sugar is dissolved and the grated coconut is wrapped and finally the flours.
• Grease a removable ring pan (20cm) and line the bottom with parchment paper.
• Spread the base preparation, smoothing it with the help of a spoon or spatula.
• Bake at 180ºC to bake for about 20 minutes.
• While the base is cooking, cut the passion fruit in half and remove the pulp for a bowl.
• The pulp of 2 passion fruits is reserved.
• The filling is prepared, in which the cream cheese is beaten with the sugar.
• Then the eggs are added, one by one, and finally the passion fruit pulp is mixed.
• Remove the pan from the oven and pour the mixture over the base.
• Put it back in the oven, reducing the temperature to 160ºC, allowing it to cook for 25 to 30 minutes.
• After that time, remove from the oven and spread the pulp of 2 passion fruits that had been reserved on top (as it is still hot, the filling will absorb the juice and the seeds will decorate the top of the cheesecake).
• Allow to cool to room temperature and then place in the refrigerator (where the filling gains consistency) until serving time.
• Anyone who wants can add even more passion fruit pulp as a topping if they wish so.

Passionfruit cheesecake slice recipe

Base
50 gr of all-purpose flour
20 gr of wholemeal flour
1 small egg
2 tablespoons of oil
40 gr of sugar
30 ml of milk
10 gr grated desiccated coconut
1/2 teaspoon vanilla

Filling
250 gr of cream cheese
140 gr of sugar
2 eggs
6 passion fruits (approx. 125ml)
1 to 2 passion fruits to decorate

Although tropical and often associated with hot weather, passion fruit is a fruit rich in vitamin C (among others) and ideal for consumption in these winter days when we need to strengthen our immunity.

Passion fruit is one of those fruits that are loved by everyone here at home, also because we have a purple passion fruit tree (it's already the second because the first succumbed to a mole attack ...) and although it doesn't produce that much fruit yet, those passion fruits have to be put to good use, like in this passion fruit and almond tart.

For those who buy passion fruit in the supermarket, it's good to know when it's ripe and ready to enjoy, whether simply au naturel or in desserts like this. The fruit is at its best when the skin begins to wrinkle slightly; it is not advisable to let it wrinkle a lot as it loses the juice on the pulp, and then we risk opening the passion fruit and finding only dried seeds and filaments inside.

The Ingredients

How to make

• The filling is also easy and quick to prepare, so start by beating the eggs well with the sugar and vanilla (if used) so that the sugar is well dissolved, and then you can then add all the other ingredients.
• If you're not a fan of passion fruit seeds, you can always pass the pulp through a strainer to extract the seeds before adding the pulp to the preparation (they don't interfere with flavor, as the seeds only serve as a decoration and also give some crunch to the filling).
• In the original recipe, only 10 passion fruits were used in the filling + 2 passion fruits spread over the preparation before placing in the oven, and this allowed the top of the pie more decorated with seeds. However, I chose to use all 12 passion fruits in the filling.

Passionfruit almond tart recipe

FILLING
250 ml of passion fruit pulp (approximately 12 units)
200 gr of sugar
50 gr of butter
2 eggs
20 gr of cornstarch
100 gr of almond flour
1 teaspoon vanilla

1. In a bowl, mix all the base ingredients well until it forms a ball.
2. Wrap in cling film and place in the refrigerator for about 30 minutes.
3. Remove the dough and stretch it until it forms a circle slightly larger than the form to be used (mine was 26cm in diameter with a removable bottom).
4. Place the dough in the form, and pierce the entire bottom with a fork. Reserve.
5. Beat the eggs with the sugar and the vanilla until it becomes a soft cream.
6. Add butter lightly melted, almond flour, cornstarch, and passion fruit pulp, and stir until everything is well mixed.
7. Pour the mixture over the pie dough.
8. Bake at 170ºC for 25 to 30 minutes.
9. Decorate with powdered sugar.