- 1⁄4 cup passionfruit pulp
- 2 tbsp lime juice
- 1⁄2 cup caster sugar
- 2 eggs,lightly beaten
- 60 grams unsalted butter, chopped
- 2 tsp cornflour
- 1 cup flour
- 2 tbsp caster sugar
- 80 grams unsalted butter
- 1 egg yolk
- 2 tsp chilled water
- 24 fresh raspberries, torn
- 2 tbsp toasted coconut flakes
- 2 tbsp passionfruit pulp
PASS passionfruit pulp through a sieve and into a pot. Add half the seeds to the pot and discard the remaining seeds. Add the remaining ingredients and cook, stirring over a low heat for 7 minutes or until the mixture thickens. Do not boil.
REMOVE from the heat and transfer into the bowl and cover. Allow to cool for 1 hour or until cold and thick. Tart pastry. Process flour, sugar and butter in a food processor until crumbly. Add egg yolk and enough water to make ingredients come together. Bring the flour together on a floured surface until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
PREHEAT oven to 180oC. Grease a 12-hole shallow muffin tray.
ROLL pastry between sheets of baking paper until 3mm thick. Prick pastry all over with a fork. Cut out 12x7cm rounds from the pastry. Press rounds into the muffin tray hole and refrigerate for 10 minutes.
BAKE pastry cases for 15 minutes or until browned. Set aside and allow it to cool. To assemble. Fill pastry cases with passionfruit curd top with raspberries, coconut and passionfruit pulp.
Tip: Line the base of your pastry cases with white chocolate to prevent them from becoming soggy. Transport these delicate tarts to your favourite picnic spot with ease by laying them in a large container and placing a sheet of baking paper over them. Garnish onsite for a delicious bite sized picnic treat.
HANDS-ON TIME 45 min | TOTAL TIME 2 hours 45 min | SERVES 12
ALSO SEE 3-INGREDIENT CRÈME BRÛLÉE RECIPE