Lemon and Passionfruit Slice

Lemon & Passionfruit Slice

Pastry Base

Line a narrow loose-bottom tart tray with sweet crust pastry.

Bake blind until lightly browned.

Filling

2 eggs
35g (2 Tbsp) castor sugar
200ml fresh cream
5ml vanilla essence
150g (3/4 cup) Barker’s Professional Lemon & Passionfruit Fruit Silk

Method

Beat together until smooth and pour into the pastry base.

Bake at 160°C for approximately 25 minutes until just set and still a bit wobbly in the centre.

Serve as is or dust generously with icing sugar and caramelize the top quickly.

This can be served warm or cold.

Serves 6

Note: For a deeper tart use a deep flan tin and double the filling.  This will take approximately 60 minutes to cook.

Lemon and Passionfruit Slice

Lemon and Passionfruit Slice

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Lemon & Passionfruit Round Twist

Lemon & Passionfruit Twist

Method

Make a standard sweet bun dough.

Divide the dough into 300 gram dough pieces.  Mould round and allow to rest for 5 minutes.

Pin out the dough to 25cm x 15cm.  Spread 80 grams of Barker’s Professional Lemon & Passionfruit Fruit Silk on top of the dough and roll up as per a swiss roll.

Cut down the centre of the dough and twist.

Fold the dough piece into a spiral shape and place into a greased sponge tin .

Prove for 40 to 50 minutes.

Bake at 200°C for approximately 20 minutes or until golden brown in colour.

Remove from the oven and glaze with Barker’s Professional Apricot Glaze.

When cool brush the top of the twists with a runny Lemon & Passionfruit water icing.

Lemon & Passionfruit Icing

500g  Barker’s Professional Lemon & Passionfruit Fruit Silk
300g  icing sugar
50ml  water

Mix until combined.

Lemon & Passionfruit Round Twist

Lemon & Passionfruit Round Twist

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Lemon & Passionfruit Silk Tartlets with Coconut Mousse

Lemon & Passionfruit Silk Tartlets with Coconut Mousse

Ingredients

SablePastry Cases: 12 x 70mm tins

150g plain flour
50g icing sugar
100g butter, salted
1 each  egg yolk

Method:

Sieve the dry ingredients and then rub in butter.

Add yolk and bind together with the butter/flour mix.

Wrap in cling film.  Rest and chill paste before use.

Line 12 x tart cases using a 75mm fluted cutter.

Coconut Mousse - Ingredients:

35g egg whites
45g granulated sugar
25g water
4g powdered gelatine
15g cold water
100g UHT natural coconut cream (keep chilled)
85g  cream
1g vanilla paste

Method:

Hydrate the gelatine with the 15g of cold water.

Whisk the chilled cream, vanilla and coconut cream together to soft peak.

Dissolve the hydrated gelatine and keep warm.

Bring the sugar and the water to the boil - heat to 110°C and pour gradually into the whisked egg whites to make an Italian meringue. Then add the dissolved gelatine gradually into the meringue while still whisking – continue mixing until the meringue has cooled.

Fold the meringue mixture into the cream mixture and pipe into desired moulds.   Freeze.

Assembly:

Pipe 50g of Barker's Professional Lemon & Passionfruit Fruit Silk into each baked pastry case.

Remove the frozen mousse from the moulds and place on tartlets while still frozen.  Allow these to defrost in the refrigerator before decorating as desired and serving.

 

Lemon & Passionfruit Silk Tartlets with Coconut Mousse

Lemon & Passionfruit Silk Tartlets with Coconut Mousse

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Lemon & Passionfruit Brioche

Lemon & Passionfruit Brioche

Ingredients

15g fresh yeast
70g warm milk
500g strong flour
8g gluten flour
320g egg
300g butter
30g caster sugar
15g salt

Method

Dissolve the yeast with the warm milk.

Add the warmed milk and yeast to the flour and eggs.  Develop the dough for 8 minutes.

Once the dough has fully developed add the sugar and salt.  Then add the butter gradually and continue mixing until you have developed a smooth, clear elastic dough.

Place the dough in a lightly oiled bowl and cover with cling film.  Allow the dough to prove for 2 hours in a warm place.

Knock back the dough.

Place the dough back into the bowl and cover with cling film.  Place it in the refrigerator for 2 hours.

Remove the dough from the bowl and roll out into a rectangle shape to a thickness of 5mm. Cut the rolled dough into 12 even squares.

Pipe some Barker's Professional Lemon & Passionfruit Fruit Silk® and the Lemon & Passionfruit Cream Cheese Filling mixture into the centre of each square. Fold up the corners and place into muffin tins.

Place into the prover to allow the dough to rise for approximately 30 minutes.

Bake at 180ºC for approximately 15 minutes.

Remove the baked brioche from the tins and place onto a cooling rack.  Either dust the top of each brioche with icing sugar or glaze with an icing.

Lemon & Passionfruit Cream Cheese Filling

180g cream cheese
35g Barker's Professional Lemon & Passionfruit Fruit Silk®

Method

Soften the cream cheese and whisk until smooth.

Then whisk in the Barker's Professional Lemon & Passionfruit Fruit Silk® until smooth.

Lemon & Passionfruit Brioche

Lemon & Passionfruit Brioche

Lemon & Passionfruit Brioche

Lemon & Passionfruit Brioche

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