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      RECIPE TITLE "Passion Fruit Dahn Taht"
    recipe excerpted from The Sweet Spot: Asian-Inspired Desserts - Copyright © 2007 by Pichet Ong
    Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    yields Makes 32 mini tartstime--- difficulty moderate

    This classic dim sum item actually originated in Portugal, where it's called pasties de nata, roughly translated as "pastries of cream." The Portuguese version is a firm egg custard in a hard shell. The Chinese version, found in just about every Chinese bakery and dim sum restaurant, is baked a little less so that the pastry and custard remain soft. My version combines the two with crisp pastry and a supple custard. I also add sweet-tart passion fruit seeds for a more complex flavor and texture.

      RECIPE INGREDIENTS

    Nonstick cooking spray
    Chinese Puff Pastry (page 144)
    6 passion fruits, seeds, pulp, and juice removed and reserved
    3 large eggs
    ¾ cup (6 ounces/168 grams) whole milk
    2?3 cup (4½ ounces/126 grams) sugar

      RECIPE METHOD

    1. Spray three mini-muffin tins with nonstick spray. Press a puff pastry round into each cup, using your fingers to press the dough flat on the bottom and up the sides of the mold. Chill in the freezer, uncovered, while you preheat the oven.

    2. Preheat the oven to 425°F.

    3. Bake the tartlet shells until golden brown and dry to the touch, about 10 minutes. Remove from the oven and cool completely in the pans. Turn the heat down to 325°F.

    4. Put the eggs, milk, and sugar in a mixing bowl and whisk until the sugar dissolves and the mixture is smooth. Stir in the passion fruit seeds, pulp, and juice.

    5. Divide the passion fruit mixture among the cooled tart shells. Bake just until the custard is set, about 10 minutes; it should still jiggle a little in the center. Remove from the oven and cool slightly, then remove from the muffin tins and serve.

    Key Lime Dahn Taht: Substitute ½ cup (4 ounces/113 grams) fresh key lime juice for the passion fruit seeds, pulp, and juice. (Or use 1?3 cup regular lime juice.)


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