Combination of textures and flavors to create a Fruit cake with a slight touch of acidity from our friend passion fruit. Generally, the fruits of choice are red ones, which are not always available (and at a reasonable price). That shouldn’t stop us from making a good pie, right?
Since I discovered the wonders of “ganache” of yogurt e chocolate branco (Recipe: White Chocolate Yogurt) I wanted to put it in more places. And I think I found the definitive way to use it.
The filling is creamy delicate and tart. The mixture of yogurt and curd mitigates the acidity that could be strong, in addition to the white chocolate softening and helping with the sweetness.
For the base, I went with the traditional well-buttered dough (see How to make it: Basic Pie Dough) for greater crunchiness from the granola. But of course, there’s our good old butter to add that binding. And honey to sweeten it a little.
Each component in the construction of this dessert has an equal level of importance, each contributing to a very specific characteristic in the final result. Separately they are good, but together… even better.
Everything in the old search between sweet, sour, crunchiness, softness and creaminess. As I tend towards acidity/sour, the pie also follows this line. In other words, just the right amount of sweetness.
Yogurt Pie with Fruit and Passion Fruit Syrup
Makes: 1 rectangular pie measuring 30x11x3cm
Ingredients: BASE
- 275 g granola
- 70 g butter without salt (melted)
- 20 g mel (soft, orange blossom)
Ingredients: FILLING
- 340 g unflavored yogurt (2 legs as 170g/each)
- 340 g flavorless skimmed curd (2 legs as 170g/each)
- 100 g chocolate branco (melted)
- 75 g soft mel (Orange flower)
- 25 mL water
- 6 g gelatin powder (colorless and tasteless)
Ingredients: Fruits and Syrup
- 700 g red plum (about 6 units)
- 02 kiwis
- 120 g sour passion fruit (pulp; about 1 moisture)
- 150 mL water
- 150 g crystal Sugar
- 25 mL vanilla extract (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: BASIC
- Heat the oven to 180ºC.
- Process the granola as finely as possible. Using a processor you will achieve a satisfactory result. It will not look like powder when you crush cookies. Staying in smaller pieces is enough, like coarser cereal flour.
- With the granola already crushed, add the honey and melted unsalted butter. Mix very well to distribute the ingredients, it should look moist.
- Distribute the granola crumble in a 30x11x3cm rectangular pan with a removable bottom, covering the base and sides. Do it carefully, applying pressure so the farofa stays in place. Leave a very uniform layer throughout the pan.
- Bake at 180ºC for 15-20 minutes, it should be slightly golden. During this time, mine started to smell “roasted”. Tip: Bake in another baking dish to prevent butter from running in the oven.
- Remove from the oven and let cool completely before adding the filling.
Mode: FILLING
- In a plastic or glass container, add water (25mL) and sprinkle the gelatin powder. Set aside for 10 minutes to hydrate, then microwave for 10-15s (or bain-marie, be careful if it’s plastic) to dissolve. It must be liquid when used.
- In a pan add half the yogurt (170g), half the curd (170g) and honey. Place over low heat until just warm, add the melted white chocolate and mix well.
- Next, the gelatin dissolved. Mixing well. Turn off the heat and add the rest of the yogurt and curd. Always stirring. Pass the mixture through a fine sieve.
- Transfer the yogurt cream over the cooled, baked granola base. Taking care not to overflow, there will be a little bit of water left over. Place in a container
- Place in the fridge for 2-3 hours until firm, depending on how powerful and full your fridge is.
Mode: Fruits and Syrup
- In a pan, combine water and crystal sugar. Place over medium heat and cook until the sugar dissolves. Turn off the heat and separate 50mL of the syrup. Leave the rest in the pan.
- Wash the plums very well. Remove the central pit, cut the plum into uniform cubes. It is not necessary to remove the shell.
- Add the cut plums to the pan with sugar syrup and add the vanilla extract. Cook lightly, about 5-7 minutes (if they are ripe). It should be soft but maintain its shape. Drain the plum syrup.
- The cooked plum must cool, spread it on a baking sheet and place it in the freezer for a few minutes, checking. The remaining syrup can be reduced and used in ice cream or served with the pie when it is ready.
- Remove the passion fruit pulp (about 120g), mix with 50mL of separate syrup. Place over low heat and cook until the pulp starts to separate from the seeds. If you want it sweeter, add more sugar. Reserve.
- Peel the kiwis and cut into triangles. Cut into slices, then cut into 8 small triangles.
Mode: ASSEMBLY
- Remove the pie from the pan. With the filling firm on the base, distribute the cooked plums over the entire surface of the yogurt cream. Spreading very well.
- Do the same thing with the cut kiwi.
- Before serving, spread the passion fruit syrup over the entire pie. As it is sour, add it according to your taste.
- Durability: as it has fresh fruit and moisture, the pie does not have a very long shelf life. As it passes, the base absorbs the moisture from the fruits and becomes soft. I suggest no more than 2 days in the fridge.
- Yogurt/Curd: if you can’t find curd, replace it with yogurt. The curd used looks like yogurt, not the dry one used in Arabic cuisine.
