Passionfruit Tartlets

September 24, 2010

Passionfruit Tartlets

Makes 12 tartlets


435g Careme Vanilla Bean Sweet Shortcrust Pastry

2 x 12 patty case tins

7cm round pastry cutter

1 tin of condensed milk

Pulp from 2 passionfruits (or canned if fresh unavailable)

Juice of 1 lemon

Whipped cream to garnish


1 . Preheat oven to 180?C (160?C Fan Forced).

2 . Defrost and unroll pastry leaving it on plastic sheet. Cut up to 12 circles of pastry, re-roll any leftover pastry to make more circles. Line patty tin with pastry, gently pushing down with your fingers. Place the remaining patty tin on top of the filled tin to push down the dough while cooking, alternatively top each pastry shell with baking paper and fill with chickpeas. Bake for 15 minutes then remove the top patty tin and continue to bake for a further 5 minutes uncovered until pastry is

3 . Using handheld electric beaters whip the condensed milk for 5 mins then add ½ of the passionfruit pulp and the lemon juice; continue to whip until thick and glossy.

4 . Fill the tart shells and decorate with whipped cream and the rest of the passionfruit pulp.

For something different use a flower petal shaped pastry cutter for the tart shells.

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