One of the best desserts I've ever tasted came from a restaurant which no longer exists, and I am trying to identify what it might be called and how to prepare it myself. It looked sort of like a colorful flan--pie shaped with about four fruit-based layers stacked on top of each other. I would call it a tart, but it had no crust. The bottom layer was quite thin (maybe .5 cm) and contained passion fruit and probably some lime juice, and it was about the most delicious thing I've ever had.
So the questions are:
- What should I call such a dessert?
- Can someone suggest a recipe for the fruit layers (especially the passion fruit layer)? The layers were stiff enough to stand on their own, but soft enough to be cut with a fork.
Edit: In response to comments:
- The texture and consistency was about like a brownie---but maybe slightly softer and smoother. There were no chunks or slices of fruit visible.
- I don't know other flavors specifically, but I'm pretty sure there was a berry layer (raspberry maybe?). Lemon might have been another. The flavors were not declared explicitly on the menu, and the only reason I know that passion fruit was in the dessert is that I was so impressed I asked the server what the flavor of the bottom layer was.
- It was served at close to room temperature, maybe slightly chilled.
- I would describe the restaurant as "trendy modern cuisine". It was in a mountain resort area, and typical plates ran $20-$30. I think the main dish I had that evening was pan-seared medallions.