Key Lime Passion Fruit Tart with Oatmeal Cashew Crust

Take a bite of the sunny tropics with this key lime passion fruit tart with oatmeal cashew crust. Buttery cashews and oatmeal create a golden crust that is layered with caramelized white chocolate crumbles and topped with a brightly balanced key lime and passion fruit filling made with Amoretti natural artisan flavors. 

Time sure gets away from us, huh? It’s been nearly 3 years since the pandemic has started. Life seems dull and bleak. So when Amoretti reached out to me to try out their Artisan flavors, I nabbed the key lime and passion fruit: IMO the brightest of the bunch.

Living on the northeast coast really limits the types of fruit that will be in stock and these flavors really give a boost of true fruit flavor without having to procure it. I wanted to grab some passion fruit for taking photos of these and visited every market available to me (even specialty stores) and could not find fresh passion fruit. And honestly, even if you could procure it, squeezing tiny key limes and removing the seeds from the passion fruit pulp is tedious. You’re welcome, I’ve saved you time and freed you from unnecessary labor. 🙂 

Key Lime Passion Fruit Tart with Oatmeal Cashew Crust

Ingredients:

1 batch of caramelized white chocolate crumbles, recipe below
1 batch of oatmeal cashew crust, recipe below
1 batch key lime passion fruit filling, recipe below
sweetened whipped cream, for serving
fresh fruit, for topping

For the Caramelized White Chocolate Crumbles:

8 oz. chopped high-quality white chocolate, see notes 1
¼ cup feuilletine flakes

For the Oatmeal Cashew Crust:

1½ cups old-fashioned rolled oats
½ cup cashews
¼ cup packed light brown sugar
¼ cup all-purpose flour
½ teaspoon kosher salt
6 tablespoons unsalted butter

For the Key Lime Passion Fruit Filling

28 ounces sweetened condensed milk
2 limes, zested
¼ cup freshly squeezed key lime or lime juice, see notes 2
¼ cup passion fruit puree, see notes 3
1 tablespoon Amoretti natural key lime artisan flavor
1 tablespoon Amoretti natural passion fruit artisan flavor
½ cup plain Greek yogurt
1 large egg yolk

  1. Make the caramelized white chocolate. Preheat the oven to 250°F. Place the chopped white chocolate on a quarter sheet pan.
  2. Heat the white chocolate in the oven for 10 minutes and then stir. Return back to the oven. Repeat until the chocolate is golden brown and caramelized, about 40 minutes. 
  3. Transfer the caramelized white chocolate into a heatproof bowl and let cool until thickened. Fold in the feuilletine flakes. Set aside. (See notes 4.)
  4. Preheat the oven to 350°F. In the bowl of a food processor, combine the rolled oats and cashews. Pulse until finely chopped.
  5. Add the brown sugar, all-purpose flour and kosher salt. Pulse until combined. 
  6. Cut the butter into small cubes and add to the mixture. 
  7. Pulse the dough sticks to the sides of the bowl of the food processor.
  8. Transfer the dough into a 9-inch tart pan with a removable bottom. Use a glass cup with a flat bottom to press the crumbs evenly into the bottom and up the sides of the pan. 
  9. Bake until the crust is lightly browned, about 18-20 minutes. Remove the tart from the oven and lower the heat to 325°F. 
  10. Use the same glass cup to flatten the bottom and sides of the tart.
  11. Let the tart crust cool completely. While the tart crust cools, make the key lime passion fruit filling. 
  12. In a mixing bowl, whisk together the condensed milk, zest of two limes, lime juice, passion fruit puree, Amoretti natural key lime artisan flavor, Amoretti natural passion fruit artisan flavor, Greek yogurt and egg yolk. 
  13. Once the tart crust is completely cooled, fill it will the key lime passion fruit filling. 
  14. Bake the tart for about 40-45 minutes or until the edges are set and the center wobbles slightly. 
  15. Let the tart cool completely before covering with plastic wrap and refrigerating until completely chilled, at least 2 hours or overnight.
  16. When ready, top with 

Notes:

  1. High-quality white chocolate of at least 30% cocoa butter must be used. If not, the caramelized white chocolate will become grainy.
  2. Alternatively, you can use 1-2 tablespoons of the Amoretti natural key lime artisan flavor.
  3. Alternatively, you can use 1-2 tablespoons of the Amoretti natural passion fruit artisan flavor.
  4. You can speed up the cooling process by putting the chocolate in the freezer.

Asparagus Smashed Egg Toast

Spring is here! …And with it, all the pollen. It might be the new neighborhood that we moved to, but the allergies are out of control. Tissue boxes are everywhere and I had my first dose of non-drowsy allergy medicine that made me foggy headed all day. So I’m soldiering on, no pills, just eye drops and nasal spray to keep the itching away. 

As much as I am suffering, springtime also brings fresher produce and we can finally move on from the comforting and hearty roasts and stews that kept our bodies and bellies warm over this winter. Asparagus is a welcome change and it stays crisp and fresh if you blanch it! (Blanch = quick cook in boiling water). It’s also super cheap this time of the year, and as I am a sucker for deals, I tend to over buy good looking, affordable produce. So what to do with all the asparagus? Make asparagus toast!

We happened to have some roasted garlic hummus in the fridge from our attempt to have healthier snacks, (dieting is going terribly btw) and it made the perfect canvas for the asparagus and the soft boiled egg. Then it’s topped with Hollandaise sauce which is made in the microwave (I know, I didn’t know it could be done either), and is the perfect velvety, rich and tangy touch to the healthy toast. Spring is served. 

Asparagus Smashed Egg Toast
Makes 2 toasts

Ingredients:
2 slices of bread, toasted (I used Ezekiel Bread)
garlic hummus (whichever brand or hummus you like)
8-10 stalks of asparagus, pending on thickness
extra virgin olive oil
2 large eggs
quick microwave hollandaise sauce (recipe below)
parsley, for garnish
salt and pepper, to taste

Instructions:

  1. Fill a medium bowl with ice water and set it aside.
  2. Trim your asparagus about 1-2 inches from the bottom, removing the tough ends.
  3. Boil a pot of water and bring it to a simmer, add your asparagus for about 1-2 minutes until crisp-tender.
  4. Remove asparagus and place into the ice water until cool.
  5. Rub extra virgin olive oil and a sprinkle of salt on the asparagus and set aside.
  6. Bring the same pot of water to boil and once it does, lower the heat to a bare simmer and submerge your eggs carefully into the water with a spoon.
  7. Cook the eggs for 7 minutes and move into an ice bath.
  8. Once cool enough to handle, crack and peel eggs.
  9. On your toasted bread, spread garlic hummus. Remember to spread it to the edges.
  10. Neatly arrange your cooked asparagus in a diagonal, giving it a push to secure it to the hummus.
  11. Place an egg on each toast, and smash it with a fork.
  12. Drizzle on the hollandaise sauce.
  13. Sprinkle on salt and pepper, if desired and garnish with parsley

Quick Microwave Hollandaise

Ingredients

½ cup (1 stick) butter, melted
2 egg yolks (from a large egg)
1-2 tbsp lemon juice
1 tbsp. milk
Salt and pepper to taste

Instructions

  1. Whisk egg yolks, lemon juice (start with 1 tablespoon and add more later if needed), milk and a pinch of salt and pepper together in a microwave safe bowl.
  2. Drizzle in the melted butter while whisking the egg yolk mixture until smooth.
  3. Microwave the sauce in 15 second intervals for one minute, whisking in between every interval until the sauce is hot and thick.
  4. Taste and add more lemon juice if desired.

Grapefruit Pavlova with Grapefruit Mousse

Grapefruit Pavlova with Grapefruit MousseI’m feeling the post-holiday blues. I can’t motivate myself to go to the gym. I don’t want to leave the house and face the cold. Now that I finally put the Christmas tree away, there is a sizeable vacant spot in my apartment. The cats loved to spend time on the tree skirt and when it was gone, they sat on the bare floor with a confused look wondering why their butts were so cold. In my heart, I know that this is just one step towards warmer weather and one month closer to Disney World/Universal. (I’m going in May! I’ve never been! I’m excited to wear the Minnie headband, eat a dole whip, take a photo in front of the castle, have all the butterbeer, and visit Hogwarts.) But that seems forever away. Bah humbug.
Grapefruit MousseThere is something about the bright hues of citruses that lifts the spirits. Are there any types of fruit that are more refreshing? I think it’s ironic that they are at their peak season when the weather is so cold. I crave citrus fruits the most in the summer when the weather is hot and humid. The sharp acidity and mellow sweetness is the perfect answer to beat the weather. But I can’t argue that they’re the juiciest during the winter and I wanted to make the most of it when I saw the recipe for a grapefruit mousse in a magazine.
baked pavlovaGrapefruit MousseThe truth is whipped cream and any type of fruit will guarantee you a win and this recipe doesn’t disappoint. The lightly sweetened whipped cream goes well with the tart juiciness of the grapefruit. I love the contrast of the dark pink against the white.
Grapefruit PavlovaAs for the meringues, I took a cue from use real butter, and boiled down the grapefruit juice until it became syrupy. Then I brushed the syrup onto the baked meringues and let them sit in warm oven until completely dry. This way you get sparks of citrusy tartness with each bite of the sweet meringue. It’s delightful.
Grapefruit Pavlova with Grapefruit MousseLooking back on the pictures makes my heart a little lighter. After all, how can we enjoy the warmth without having braved the cold? (Meh. In hindsight, I still think I could go without the cold, but I definitely appreciate it more after winter.)Grapefruit Mousse

Grapefruit Pavlova with Grapefruit Mousse
Makes about 6-8 mini pavlovas

For the Grapefruit Pavlova:

Ingredients:

300 g. superfine sugar
150 g. egg whites, room temperature
1 pinch cream of tartar
3 large grapefruit
1 tbsp. sugar
grapefruit mousse
mint, for garnish (optional)

Instructions:

  1. Preheat oven to 400˚F and line a rimmed baking sheet with parchment paper.
  2. Spread sugar in an even layer over parchment.
  3. In the bowl of a standing mixer fitted with the whisk attachment, add the egg whites and the cream of tartar.
  4. Place sugar into the oven and bake until the edges of the sugar begins to melt but not brown, about 5 minutes.
  5. Once the sugar begins to melt, turn the mixer onto high.
  6. Remove baking sheet from the oven and the eggs whites should be foamy.
  7. Turn the mixer to medium high and slowly pour the hot sugar from the parchment paper into egg whites.
  8. Once all the sugar is added, turn the mixer onto high and mix until stiff, shiny peaks form.
  9. Reduce oven to lowest setting 140˚F.
  10. Line a baking sheet with parchment paper. With a pencil, draw 4 inch circles on the parchment paper, leaving a 1 inch border on each side. Flip the parchment paper over. The circles will be your guide lines for the meringues.
  11. Fit a medium open star piping tip into a piping bag and pipe little meringue cups starting from the center onto the edge of the circle. Once you get to the edge of the drawn circle, pipe one more layer of meringue on the outer edge, forming a bowl shape.
  12. Once you piped all the meringues, take a spoon and make an indentation in the center of each circle, deepening the bow.
  13. Bake the baking sheet with the 4-inch circles for 1- 1.5 hours until they are crisp and sound hollow when tapped.
  14. While the meringue is baking, peel and section the grapefruit.
  15. Reserve the sectioned grapefruit for the grapefruit mousse.
  16. Squeeze the juice of the remaining grapefruit husk to get approximately 1 cup of grapefruit juice.
  17. In a small pot on medium heat, simmer the grapefruit juice until about ¼ cup of the grapefruit juice remains. Set aside.
  18. Remove the baked meringues from the oven and using a basting brush, brush specks of grapefruit concentrate all over the meringues making sure not to over saturate the meringues (as in, do not paint it too generously or you it will lose its crispness).
  19. Place the meringues back into the oven.
  20. Turn off the oven and let it dry out for about an hour until the grapefruit concentrate is dried onto the meringue.
  21. If you are not yet ready to decorate the meringues, places the meringues into a zip lock bag until ready for use.
  22. If you are ready to fill the meringues, use a medium or large disher to scoop out round mounds of the grapefruit mousse into the meringue cups.
  23. Garnish with the smallest mint leaves if desired.

Grapefruit Mousse

Ingredients:

Sectioned grapefruit reserved from the grapefruit pavlova (above)
3 tbsp. turbinado sugar
1 c. cold heavy cream
1 tbsp. confectioner’s sugar
Instructions:

  1. Line a sheet pan with parchment paper. Line the sectioned grapefruit on the parchment paper in rows.
  2. Take a paper towel and dab the grapefruit to get rid of excess juices.
  3. Sprinkle turbinado sugar on the grapefruit.
  4. Take a kitchen torch and caramelize the sugar on each grapefruit section. (Alternatively, you can broil the grapefruit for 5 minutes in the oven.)
  5. Whip the heavy cream and sugar together until you reach firm peaks.
  6. Fold in the caramelized grapefruit.

Grapefruit meringue recipe adapted from Use Real Butter.
Grapefruit mousse recipe adapted from The Family Circle.