Passionfruit curd and coconut tarts

12 Item
2H 20M



1.Make passionfruit curd. Press passionfruit pulp firmly through a sieve over a small bowl. You will need ¼ cup passionfruit juice for this recipe. Discard seeds.
2.Preheat oven to 150°C (130°C fan forced). Grease a 12-hole (1-tablespoon/20ml) mini muffin pan.
3.Combine passionfruit juice with remaining ingredients in a medium heatproof bowl, stir over a medium saucepan of simmering water about 10 minutes or until mixture thickly coats the back of a wooden spoon. Cool, refrigerate 2 hours or until cold.
4.Combine coconut, egg white and sugar in a small bowl. Press mixture firmly and evenly over bases and sides of pan holes.
5.Bake tart cases about 20 minutes or until browned lightly around the edges. Cool in pan.
6.Meanwhile, beat cream in a small bowl with an electric mixer until firm peaks form, fold into ½ cup of the passionfruit curd. Reserve remaining curd for another use.
7.Transfer coconut cases to a serving plate, spoon passionfruit curd mixture into cases. Top each tart with a little passionfruit pulp.

You will need about six passionfruit for this recipe. Remaining passionfruit curd is delicious spread on scones or used as a filling for pavlovas. These tarts are best made on the day of serving.


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