I’ve been inspired by my garden lately and so I came up with this recipe. Starfruit are interesting fruits, they taste like a cross between an apple and pear with a hint of citrus. I thought ginger would be a good way to add a little exotic sophistication to the Starfruit and the shape of the tart makes it quite elegant, don’t you think? :)
To start, make the starfruit curd. In a small sauce pot (medium-low heat) cook the starfruit juice, ginger, sugar, eggs and pinch of salt together until thick and smooth. Whisking constantly, 10-12 minutes. Once it’s ready take it off the heat and whisk in the butter, one tablespoon at a time. Strain through a sieve and cover with plastic wrap, make sure the plastic touches the top of the curd. Refrigerate for an hour to cool completely.
To make the tart shell, preheat the oven to 350°F.
In a small bowl whisk together both of the flours, lime zest and the salt, set aside. In a large bowl beat the sugar with the butter and vanilla extract until fluffy and pale yellow. Gently fold in the flour mixture, in thirds, until just combined.
Press half of the dough into the tart pan. (you can use the other half to make Chocolate Shortbread Tartlets) Chill in the refrigerator for 30 minutes prior to baking. Bake 15-20 minutes, until light golden brown. Cool completely before topping.
To make the starfruit mousse, whip the heavy cream until it reaches stiff peaks. Add 1/4th of the whipped cream to the curd and gently fold it in to lighten the curd up a bit. Then add half of the remaining whipped cream and (extra) gently fold it into the mousse mixture, repeat with the rest of the whipped cream. Top the tart shell, sprinkle with almonds and refrigerate until ready to serve. Let sit at room-temperature for 5-10 minutes prior to serving.
I hope you enjoy the tart!
For the tart shell:
3/4lb butter (unsalted, room temperature)
zest of 1 lime
2tsp vanilla extract
2.5cups all-purpose flour
1cup cake flour
pinch of salt
For the mousse filling:
3/4cup starfruit juice (6 starfruits, pureed and strained)
3 eggs (room temperature)
fresh ginger (1″ piece, rough chopped)
zest of half a lime
pinch of salt
5tbl butter (unsalted, room temperature)
1cup heavy whipping cream
almonds (sliced, toasted)