Passionfruit and Raspberry Tarts

Passionfruit and Raspberry Tarts

Passionfruit and Raspberry Tarts feature crisp buttery pastry filled with tangy passionfruit curd and topped with fresh raspberries. They're easy to make using a muffin pan and are perfect for a light dessert or afternoon tea.

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Course: afternoon tea, Dessert, morning tea, Sweets

Keyword: Mini Sweet Tarts, Passionfruit and Raspberry Dessert, Passionfruit Tart, Passionfruit Tartlets

Cook Time: 1

Servings: tarts

Calories: 260kcal

Equipment

1 12 capacity muffin pan
1 whisk
1 large bowl (for mixing)
1 Sieve
1 Saucepan

Ingredients

Pastry:

1 ¼ cups 185 g plain flour
2 tbsp icing sugar
100 g unsalted butter chilled and cubed
1 egg yolk
1 2 tbsp cold water

Passionfruit Curd:

6 passionfruit about ½ cup pulp
3 large egg yolks
2 large eggs
½ cup 110 g caster sugar
75 g unsalted butter cubed
Pinch of salt

To Finish:

1 punnet 125 g fresh raspberries
icing sugar optional, for dusting

Instructions

Make the pastry

Start by making the pastry. Add flour, icing sugar, and butter to a food processor and pulse until it resembles breadcrumbs.
Add the egg yolk and cold water, then pulse until the dough starts to come together. If needed, add an extra tablespoon of water.
Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 30 minutes.

Prepare the tart cases

Roll out the chilled dough to about 3 mm thick on a lightly floured surface.
Use a round cutter (approximately 7 cm) to cut circles.
Press the circles into a 12-capacity muffin tin, that has been lightly greased and floured.
Prick the base of each pastry case with a fork and chill for another 15 minutes.

Blind bake the pastry

Preheat oven to 180°C (160°C fan-forced). Line each tart shell with baking paper and fill with baking beans or rice.
Bake for 10 minutes.
Remove the paper and weights and bake for another 5–7 minutes until golden and crisp. Cool completely.

Make the passionfruit curd

While the pastry cools, prepare the curd. Scoop the pulp from the passionfruit into a sieve over a bowl, pressing to extract the juice (reserve seeds if desired).
In a heatproof bowl, whisk the passionfruit juice, egg yolks, eggs, sugar, and salt until smooth. Place over a saucepan of simmering water (bowl should not touch the water). Whisk constantly until thickened (8–10 minutes).
Remove from heat and whisk in the butter until smooth. Stir in some reserved seeds for texture if you like. Cool to room temperature.

Assemble the tarts

Spoon the cooled passionfruit curd into the tart shells, filling nearly to the top. Arrange fresh raspberries on top and mint leaves (if using them) then an optional dusting of icing sugar.

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