Passion fruit cream tarts with lemon pastry
- April 2014
- Serves 8-10
- Hands-on time 30 min, chilling time 1½ hours, oven time 20 min
The pastry in these decadent little passionfruit tarts have a beautiful biscuity crunch. They’re just right served with a cup of tea.
- 17.2g (10.7g saturated)
- 16.4g (7.9g sugars)
Buy edible dried flowers and freeze-dried raspberries from souschef.co.uk.
Depending on how sweet your passion fruit are you may not need to add all the sugar to the cream filling. Add 1 tbsp first, then taste before adding more. Don’t whip until you’re sure; if you add sugar at the last minute you risk overwhipping.
Make the pastry cases the night before and keep somewhere cool in an airtight container. Handle them carefully – they’re delicate.
Make the cream filling a few hours in advance (it should be just holding its peaks), then chill in the piping bag. The cream will firm up in the fridge. Fill the tarts at the last minute.
This pastry is called pâte sablé (sandy pastry) in culinary French. Whizzing the butter and egg yolk together before adding the flour gives the pastry a biscuity crunch.
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