When it comes to sweet and homely desserts, it doesn’t get much more beautiful than these passionfruit curd tarts made from scratch. This gorgeous recipe is from The Australian Women’s Weekly’s Outdoor Kitchen cookbook.
These tartlets, or mini tarts, are made of a homemade butter pastry with and filled with passionfruit curd, toasted coconut and raspberries.
1.Process flour, sugar and butter in a food processor until crumbly; add egg yolk and enough of the water to make ingredients just come together. Bring dough together on a floured surface until smooth. Wrap pastry in plastic wrap; refrigerate for 30 minutes.
2.Meanwhile, make passionfruit curd: Press passionfruit pulp in a sieve over a small heavy-based saucepan. Add half the seeds to the pan; discard remaining seeds.
3.Add remaining curd ingredients to pan; cook, stirring, over low heat, for 7 minutes or until mixture thickens. Do not boil. Transfer to a bowl; cover, cool. Refrigerate for at least 1 hour or until cold and thick.
4.Preheat oven to 180°C. Grease a 12-hole (1½ tablespoon) shallow round-based patty pan. Roll pastry between sheets of baking paper until 3mm thick.
5.Prick pastry all over with a fork. Cut out 12 x 7cm rounds from pastry; press rounds into pan holes. Refrigerate for 10 minutes.
6.Bake pastry cases for 15 minutes or until browned lightly; cool.
7.Fill pastry cases with passionfruit curd. Top with raspberries, coconut and passionfruit.
You will need about 5 fresh passionfruit for this recipe. For a short-cut, use purchased pastry cases, available from large supermarkets. Curd can be made several days ahead; keep covered in the fridge. Pastry cases can be made 2 days ahead; store in an airtight container at room temperature or freeze for up to 3 months. For transporting, pack pastry cases, curd, raspberries, coconut and passionfruit separately. Assemble just before serving.