A Tart Like No Other, Powered by Cupuaçu
Indulge in the Rich Flavours of the Rainforest
Why Cupuaçu Makes the Perfect Tart
Replacing the lemon in a classic tart recipe with cupuaçu is a great idea, as its unique flavour profile will create a truly memorable dessert. The process is very similar to making a lemon tart, but with a few key adjustments to accommodate the cupuaçu pulp.
Here is a recipe for a Cupuaçu Tart, adapted from the classic lemon version. This recipe uses the creamy, aromatic pulp of the cupuaçu fruit to create a rich and tangy custard filling, all set within a buttery, sweet pastry crust.
Part 1: Sweet Pastry Crust (Pâte Sucrée)
Note: The crust recipe is the same as the classic lemon tart, as it provides a perfect, neutral base that won’t compete with the filling.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, very cold, cut into small cubes
- 1 large egg yolk
- 1-2 tbsp cold water
Instructions
Combine Dry Ingredients
In a food processor, pulse the flour, powdered sugar, and salt together.
Add Butter
Next, add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Add Liquid
Then, add the egg yolk and pulse a few times. Pour in 1 tablespoon of cold water and pulse until the dough just starts to come together. If it’s still too dry, add the second tablespoon of water. Be careful not to overmix.
Form and Chill
Press the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll and Blind-Bake
On a lightly floured surface, roll the chilled dough into a 1/8-inch thickness. Carefully transfer it to a 9-inch tart pan with a removable bottom. Gently press the dough into the fluted sides, then trim the excess dough.
Blind-Bake
Prick the bottom of the dough with a fork. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes.
Afterwards, remove the weights and parchment paper and continue baking for another 5-10 minutes, or until the crust is a light golden brown. Let cool completely.
Part 2: Silky Cupuaçu Custard Filling
Note: This part is the key. The amount of sugar is reduced slightly to account for the pulp’s natural sweetness. Additionally, the lemon juice is swapped for cupuaçu pulp.
Ingredients
- 2 cups (450g) cupuaçu pulp (fresh or frozen and thawed)
- 2/3 cup (135g) granulated sugar
- 4 large eggs + 2 large egg yolks
- 1/2 cup (113g) unsalted butter, cut into cubes
- Pinch of salt
Instructions
Prepare the Pulp
If using frozen pulp, ensure it is completely thawed and brought to room temperature.
Combine Ingredients
In a medium saucepan, whisk together the cupuaçu pulp, sugar, eggs, and egg yolks. As a result, the mixture should be a vibrant, creamy yellow colour.
Cook the Curd
Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens. This will take about 5-7 minutes. It should be thick enough to coat the back of a spoon and hold its shape slightly. However, do not let it boil, or the eggs will scramble.
Strain and Add Butter
Remove the saucepan from the heat. Strain the cupuaçu curd through a fine-mesh sieve into a clean bowl to remove any fibrous parts of the pulp.
Immediately after straining, add the cold butter cubes and whisk until they are completely melted and incorporated, creating a smooth, glossy custard.
Fill and Bake
Pour the warm filling into the cooled, blind-baked tart shell. Then, place the tart on a baking sheet.
Final Bake
Bake at 325°F (160°C) for 10-15 minutes, or until the edges are set but the centre still has a slight wobble. Meanwhile, the filling will continue to set as it cools.
Chill
Let the tart cool completely on a wire rack, then refrigerate for at least 2-3 hours to allow the custard to fully set.
Serving
Serve chilled, perhaps with a dusting of cocoa powder or grated chocolate to complement the cupuaçu’s natural flavour.
Want a Vegan Version?
A vegan version of a tart with a creamy, custard-like filling requires a few key substitutions. Furthermore, the main challenge is replacing the butter, eggs, and egg yolks while maintaining the rich flavour and smooth texture.
Here is a recipe for a Vegan Cupuaçu Tart, using common plant-based ingredients to achieve a delicious and exotic dessert.
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By the way, after much gentle bullying, our chef finally caved and made his own Instagram account. He’s absolutely terrible at it (imagine a capuchin monkey from Brazil trying to text back), but if you’d like to join in the chaos, go ahead and follow him. Once he figures out what all the buttons do, he promises to post more. Here’s his page:
