Passionfruit and Tangerine Pie with White Chocolate Mousse and Coconut Sugar Cookie Crumbs
125g Plain flour
1 tbsp. icing sugar, sifted
Small pinch of salt
90g butter, chilled and cubed
2 tbsp. Sour cream or natural unsweetened yogurt
Passionfruit and Tangerine filling
3/4 cup caster sugar
3/4 cup chilled coconut milk
2 teaspoons finely grated tangerine rind
1/2 cup tangerine juice
squeeze of lemon juice
2 passionfruit, halved
White Chocolate mousse
100g white chocolate
Coconut Sugar Cookie Crumbs
20g toasted desiccated coconut
45g coconut oil, softened or at room-temp
80g coconut sugar
½ beaten large egg
70g plain flour
20g desiccated coconut
1/4 teaspoon bicarbonate of soda, seived
1/4 teaspoon sea salt
3 tbsp Toasted desiccated coconut
For the coconut cookie crumbs, Pre-heat oven to 180c. Beat together the coconut oil and coconut sugar with an electric beater until combined and there are no lumps. Add the egg and vanilla and continue to beat until for a further 2 minutes. Fold in the flour, bicarbonate of soda, salt and cooled coconut. Roll out tablespoons of dough and place on a baking tray lined with non-stick parchment paper, leaving a good 3 inches between each as they do spread a fair amount in the oven. Bake for about 15 minutes then leave to cool before crumbling into crumbs. Set aside.
For the pastry, Place flour, icing sugar and salt in a food processor and pulse a couple times to mix. Add the chilled and cubed butter and pulse until the mixture resembled bread crumbs. Add the sour cream or yogurt and pulse only a few times, until the mixture starts to come together and there are no big streaks visible (about 15 short pulses). Tip out onto a piece of glad wrap and bring together gently into a ball. Flatten out into a disk, wrap up with the glad wrap and place in the fridge for an hour to rest. Pre-heat oven to 180 c, bake.
After an hour, remove the pastry from the fridge, roll out to about 3 mm thick and then use to line a fluted tart tin, trimming off the excess pastry. Prick the base a couple times with a fork and place back in the fridge to chill for 15 minutes. Once chilled, place a piece of baking paper in the pastry shell, fill with rice or baking beans/weights, and bake in the oven for 15 minutes. Take out of the oven, remove the baking weights and paper and bake for a further 10 minutes or until slightly golden.
Make Passionfruit filling, Whisk eggs, sugar, coconut milk, tangerine rind, tangerine juice, lemon juice and passionfruit pulp in a bowl. Pour mixture into pastry case. Bake for 40 minutes or until filling is just set and only slightly wobbles. Cool for 15 minutes then transfer to the fridge to cool completely.
While its cooling, make the mousse by melted the white chocolate, set aside to cool. Whip the cream until a little over soft peaks. Fold in the melted and cooled chocolate very gently, being careful not to over beat. Set aside. Once the pie is cooled completely, spoon over the mousse and lift the spoon up in quick movement at the end to form peak. Sprinkle over the toasted coconut and coconut cookie crumbs. Serve.