Lilikoi Tart

Submitted by Matthew Sakumoto, MD, Assistant Clinical Professor, Division of General Internal Medicine, UCSF Health

My Story

Growing up in Hawaii, lilikoi (passionfruit) was always a treat. During quarantine we randomly found some at the grocery store. We had a recipe for Lilikoi Chiffon Pie from the "Aloha Kitchen" cookbook by Alana Kysar that always offers a taste of home. There was not enough fruit for a whole pie, so we turned them into tartlets.

Recipe

Makes 6 tarts

For the Pie Crust

1 1⁄4 cups flour

1⁄2 teaspoon salt

2 teaspoons sugar

1⁄2 cup butter, cubed

1⁄2 cup cold water

1 teaspoon apple cider vinegar

For the Lilikoi Chiffon

1⁄4 cup cold water

3 teaspoons gelatin

6 eggs, separated

1 1⁄4 cups fresh lilikoi pulp with seeds removed

1 cup sugar, divided into

1⁄2 cup and 1⁄2 cup

1⁄2 teaspoon salt

Method

Whisk the dry ingredients for the pie crust together in a bowl (flour, salt,

and sugar). Blend in the butter. Then, mix the apple cider into the cold

water and add to the dry mixture. Form into a uniform ball, wrap in plastic

wrap, and chill for 1 hour.

After the dough has chilled, roll it out to fit six 2-inch tart shells or pie

pan. Brush the egg whites onto the edges of the crust. Bake at 425°F for

20 minutes, then lower to 375°F and bake for 10 minutes.

Make the Chiffon

Bloom the gelatin by dissolving it in cold water.

Then, over a double boiler (or heatproof bowl over a pot of boiling water)

make the fruit curd: Combine the egg yolks, fruit pulp, 1⁄2 cup sugar, and

salt until the mixture has thickened. Add the gelatin, then strain and cool.

Next, whip the egg whites and remaining 1⁄2 cup of sugar until stiff peaks

are formed. Fold the egg whites into the fruit curd. Pour into the pre-baked

pie crusts and freeze for 1 hour.

To serve, top with some whipped cream and a few lilikoi seeds, and enjoy!

Credits: Adapted from Aloha Kitchen by Alana Kysar