Tiny Passionfruit Butter Tarts
These Tiny Passionfruit Butter Tarts make a lovely change from larger lemon-curd tarts. They make a great finalé to a cocktail party or a sweet surprise for a picnic.
Makes: 24 +
Preparation time: 25 minutes
Cooking time: 10 minutes
Sweet Shortcrust Pastry
1 cup (150g/4 oz) plain flour
½ cup (80g/1¾ oz) icing sugar
2½ tablespoons (2½ oz) unsalted butter, chilled and diced
2 egg yolks or 1 whole egg
¼ teaspoon vanilla essence
pulp of 10 passionfruit (about ¾ cup)
½ cup (110g/3½ oz) caster sugar
2½ tablespoons (2½ oz) unsalted butter
1 whole egg
3 egg yolks
- This pastry is very ‘short’ and quite delicious. However, it is difficult to handle on a hot day because of the high butter content, so try to keep everything cold. Good quality commercial pastry could be substituted but the effort in making it yourself will be well rewarded.
- To make the pastry, put the flour, sugar and salt into the bowl of your food processor. Add butter and combine briefly using the on/off or pulse switch on your processor. This avoids over-processing, which will toughen the pastry. Add the egg yolks and vanilla essence at the end and process just enough to combine. You may need to add a tablespoon or so of cold water if the mixture does not come together.
- Pre-heat the oven to 200°C (400°F, Gas Mark 6).
- Roll out the pastry thinly (this may be easier in between two sheets of baking paper). Cut with a small crouton or scone cutter. Line tiny tart tins with the pastry and prick it well with a fork. Place the tarts in the freezer for 15 mins or until frozen. This can be done a day or two in advance. Bake in the hot oven until brown, approximately 10 minutes.
- To make the filling, combine all ingredients in a saucepan. Cook gently, stirring all the time until it thickens. Push through a sieve to remove the seeds. Return a few seeds to the mixture, so that it is obvious that it is passionfruit and not just lemon! Cool. Store in the fridge until needed.
- Dust the tart shells with icing sugar and pipe or spoon in the filling.
Wine: These come at the end of the meal so serve with coffee or a dessert wine like a Botrytis Semillon.
Related Recipe: Passionfruit and Lime Cupcakes