Passionfruit tarts

These were some lovely little tarts I made for my dad’s birthday. They are easier to make than they look and taste so good.

I made a almond pastry, filled with passionfruit curd and a passion fruit cream filling, topped with mango, coconut & gold leaf

Ingredients: (makes around 8 tarts)

For the pastry:

• 150g plain flour

• 40g ground almonds

• 40g icing sugar

• 100g cold butter, cut into cubes

• Pinch of salt

• 1/2 an egg

• 1 teaspoon vanilla extract

For the passionfruit curd:

• 9 passionfruits (makes around 60ml of juice)

• 3 egg yolks

• 60g caster sugar

• 60g butter

For the cream filling:

• 125g mascarpone

• 150ml double cream

• 1 teaspoon vanilla extract

• 5 tbsp passionfruit syrup (I used the teisseire brand)

To top:

⁃ Mango, finely cut

⁃ Coconut flakes

⁃ Any other fruit/ decorations you would like

Method:

1. Preheat oven to 180C/375F.

2. Use a food processor and put in the plain flour, ground almonds, icing sugar, butter and pinch of salt for the pastry.

3. Blend until crumbs are formed.

4. Then whisk the egg in a separate bowl.

5. Pour half of the egg and the vanilla into the food processor and blend until a dough is formed.

6. Empty the dough onto some cling film, wrap up and refrigerate for an hour until chilled.

7. One the dough is out of the fridge, line pastry cases with the dough.

8. Then bake for 10-13 minutes (with baking beans if you have, to hold down the pastry) until done. Take out to cool.

9. In the meanwhile make the passionfruit curd.

10. Blitz the passionfruit in a blender to loosen the juice, then strain to remove the seeds.

11. Then get a pan of boiling water and add a bowl on top, on a very low heat. In the bowl, add in the passionfruit juice, sugar and egg yolks. Mix to warm and dissolve the sugar. Keep stirring for around 5-10 minutes until thick.

12. Then take off the heat and add in the butter. It will melt from the heat of the curd.

13. To make the cream filling, whisk the double cream until thick. Then whisk in the mascarpone and vanilla.

14. Then mix in the passionfruit syrup.

15. To ensemble, make sure the tart is cool. Add a layer of passionfruit curd to the bottom of the tart. Then pipe on the passionfruit cream.

16. Top with coconut flakes, chopped mango, and flowers.

Enjoy!

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