Urban Artifact Fire Iron Recipe

Make dough

In a large bowl or food processor, combine 1.75 cups all-purpose flour, 0.25 cup powdered sugar, and 0.25 tsp fine sea salt. Cut in 0.75 cup cold cubed unsalted butter until mixture resembles coarse crumbs with some pea-sized pieces. If using a food processor pulse briefly.

Bind dough

Mix 1 cold egg yolk with 1.5 tbsp ice water and drizzle into the flour-butter mixture. Gently fold or pulse until dough just comes together. Do not overwork. If dough is dry, add additional ice water 1 tsp at a time until it holds.

Chill and shape

Gather dough into a disc, wrap in plastic, and chill at least 30 minutes (or up to 2 days). After chilling, roll dough on lightly floured surface to about 1/8-inch thick and line a 9-inch tart pan with removable bottom. Trim excess and press edges cleanly.

Blind bake

Prick the tart shell bottom lightly with a fork, line with parchment and fill with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 15 minutes. Remove weights and parchment and bake another 8-10 minutes until golden and set. Let cool completely on a rack before filling.

Heat dairy

In a medium saucepan, combine 1 cup whole milk and 0.5 cup heavy cream. Warm over medium heat until just steaming and small bubbles form at the edge; do not boil.

Prepare yolk mixture

Whisk together 3 large egg yolks and 0.5 cup granulated sugar until pale and slightly thickened. Whisk in 0.33 cup cornstarch until smooth and no lumps remain.

Temper and thicken

Slowly pour about one-third of the hot milk mixture into the yolk mixture while whisking constantly to temper. Then pour tempered yolks back into the saucepan with remaining milk. Return to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (about 2-3 minutes). Continue to simmer for 30-60 seconds while whisking to cook out the starchy flavor.

Finish pastry cream

Remove from heat and whisk in 2 tbsp unsalted butter and 1 tsp vanilla extract until glossy. Stir in 0.75 cup pink guava purée until fully incorporated and color is uniform. Pour pastry cream into a shallow bowl, press plastic wrap directly on the surface to prevent a skin, and chill until cool, at least 1 hour.

Prepare bananas

Slice 2 ripe bananas into 1/4-inch rounds and toss gently with 1 tsp fine granulated sugar and the 1 tsp fresh lime zest to prevent excessive browning and add brightness. Set aside no more than 10 minutes before assembly so they remain fresh.

Make passionfruit-pink guava drizzle

In a small saucepan, combine pulp from 4 passionfruit (seeds and juice) and 0.25 cup additional pink guava purée with 2 tbsp apricot jam and 1 tbsp water. Warm over low heat, stirring, until the jam melts and the mixture is glossy and slightly thickened (about 3-4 minutes). Strain through a fine-mesh sieve if you prefer a smoother glaze; keep reserved the strained seeds for garnish if desired. Allow glaze to cool slightly.

Fill tart

When the baked shell and pastry cream are fully cool, spoon or pipe the chilled pink guava pastry cream evenly into the tart shell, smoothing the top with an offset spatula.

Arrange fruit

Arrange the sugared banana slices in a visually appealing pattern over the pastry cream. Spoon small pools of passionfruit pulp (from the prepared pulp) across the tart, distributing seeds for texture and tartness. Drizzle or brush the warm (but not hot) passionfruit-pink guava glaze over the fruit to add shine and a bit of extra guava flavor. If you strained the glaze, spoon some reserved passionfruit seeds on top for visual contrast and punch.

Chill and serve

Chill the assembled tart for at least 30 minutes to set the glaze and meld flavors. Just before serving, dust lightly with 1 tsp confectioners' sugar if desired and garnish with 6 fresh mint leaves. Slice into 8 portions.