If there's a fruit that could seriously challenge Durian's throne as the fruit with the strongest critics, this could be it. Egg fruit or Chesa, I recently found out, stirs quite extreme feelings. It's either you love it or hate it, period. No “ifs” or “buts”.
Since I was hankering for sweets, I knew I had to turn this into a dessert. Squash pie was on my mind, but I didn't wanna make it too cloying so, why not make it into a tart instead?
I didn't have much time to spend making this so I googled the simplest recipe I could find. For the crust, I used the recipe I got from http://simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/and for the filling, found this flourless recipe from http://simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/ and used it with some modifications. I had an extra eggwhite from the filling so I decided to top this thing with a meringue topping to make it look a bit more dramatic.
And here it is! Don't you just love how this one turned out?? Some might not be too keen on cinnamon and nutmeg, so feel free to lessen or omit it completely.
For the Crust:
1 1/4 c All purpose flour, plus extra for dusting
1/2 c salted butter, cut into small cubes
1/2 tsp salt
1/2 tsp sugar
4 to 6 Tbsp ice water
1. Cut the sticks of medium soft butter into small pieces, about 1/2 inch cubes and chill in the freezer.
2. In a food processor, pulse salt, sugar and flour until mixed together.
3. Slowly add in the butter. Continue pulsing the mixture until it resembles a course meal.
4. Add the water 1 tablespoon at a time while pressing pulse a few more times until the mixture sticks together when some of the dough are pinched.
5. Lightly flour a surface and pour the dough. Divide into two then form into thick disks. Wrap using plastic wrap and refrigerate for an hour.
6. Open the oven and set it to 350F.
7. Remove the dough from the refrigerator and let it stand in the counter for 5 minutes before rolling the dough to desired thickness. Cut using 88mm round cookie cutters then place them in 85 mm fluted tart cups. Press lightly to fill the cups and form the shape.
8. Bake it for about 10 minutes then remove from the oven.
For the filling:
2 c Chesa pulp
1 1/2 c heavy cream
1/3 c packed dark brown sugar
1/3 c white sugar
1/2 tsp salt
2 eggs plus 1 yolk
1 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp dayap zest
1/2 c chopped toasted pili nuts
1. Process chesa pulp until smooth in a food processor.
2. Manually beat eggs until frothy. Add everything except for the pili nuts. Pulse the processor several times until well incorporated.
3. Sprinkle some chopped pili on the pre-baked tart crusts. Pour chesa mixture on the tart crust then return to the oven for about 20 to 30 mins or until a toothpick inserted at the center almost comes out clean.
For the meringue topping:
eggwhites from 2 eggs
1/4 tsp cream of tartar
4 Tbsp sugar
1. Beat eggwhites and cream of tartar until soft peaks at medium high speed. (I use 8 on my Kitchen aide)
2. Add the sugar, 1 tablespoon at a time while beating. Beat until stiff peaks.
Check out these lessons to learn the difference between peaks http://www.yummy.ph/yummy-lessons/baking/details/peak-performance-soft-vs-stiff
3. Top each tart with a dollop of meringue and with the back of the spoon, form peaks on it.
4. Return to the oven for another 10 minutes or until the meringue is dry to touch.
5. If you have a small torch, you can pass it slighly over the peaks to give it some color.
Note: the meringue on top was dry-to-touch but still soft. Sis wanted a crisp and dry meringue, much like a pavlova so I tried baking some at a lower temp of 300 F at 30 - 45 mins but it was still soft. I think the recipe isn't the right one for those types. I'll probably try another meringue recipe akin to a pavlova recipe for the next try to get this texture.
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