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©2022 A-B, MICHELOB ULTRA ® BEER, ST. LOUIS, MO. By submitting this form, you agree to be bound by the Terms of Service and Privacy Policy. Do Not Sell My Personal Information

Passion Fruit Tennis Tart

Passion Fruit Tennis Tart
Passion Fruit Tennis Tart The can of beverage that pairs with this recipe

Passion Fruit Tennis Tart

Ingredients

Prep Time 1 Hour

Tart Shell

● ¼ cup - Unsalted Butter, softened

● ⅓ cup - Powdered Sugar

● 4 teaspoons - Almond Flour

● 2 Tablespoons - Cornstarch

● 1 ea - Whole Egg

● 1 Tablespoon - Cake Flour

● Pinch - Salt


Mango Curd:

● 60g - Mango Purée

● 2ea - Whole Eggs

● 1ea - Egg Yolks

● 4 Tablespoons - Granulated Sugar

● 4 Tablespoons - Unsalted Butter

● 1ea - Gelatin Sheet

Instructions

Total Time 2 Hours 30 Minutes

Tart Shell

1. In a mixer with the paddle attachment, add your softened butter, and on low speed, cream the butter for 2 minutes. Gradually add the powdered sugar, almond flour, and cornstarch. Once it is all incorporated, add one egg at a time until it is thoroughly combined. Lastly, gradually add your flour and salt. Once it is incorporated, place the dough in the refrigerator for 1 hour or until firm.

2. Once the dough is firm, roll out dough slightly larger than your pan of choice to ¼ of an inch thick. Line the pan with the dough. Perforate the bottom and bake at 350 F for 45 minutes or until golden brown. Let cool.


Mango Curd:

1. In a bowl, add your eggs and sugar. Set aside.

2. In a pot, add your mango puree. Bring to a boil and temper in your puree to your egg mixture. Once it is all combined, add the mixture back to the pot and cook on medium-low heat until it reaches a glaze consistency. Strain your mixture and let it rest in the fridge for at least 1 hour or overnight.


Assemble:

1. Break down your curd with a spatula to loosen it up. Pour it over your tart shell. Add passion fruit pulp to the top as desired.

Enjoy!

The can of beverage that pairs with this recipe