Name: Passionfruit custard tarts
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 3/4 cup plain flour; 2 tablespoon caster sugar; 150 gram chilled, chopped butter; 1 egg yolk; 2 tablespoon chilled water; whipped cream, fresh; passionfruit pulp, to serve; Filling; 3/4 cup thickened cream; 170 gram can passionfruit pulp; 1 egg; 2 egg yolks; 1/4 cup caster sugar

Ingredients

1 3/4 cup plain flour

2 tablespoon caster sugar

150 gram chilled, chopped butter

1 egg yolk

2 tablespoon chilled water

whipped cream, fresh

passionfruit pulp, to serve

Filling

3/4 cup thickened cream

170 gram can passionfruit pulp

1 egg

2 egg yolks

1/4 cup caster sugar

Method

Passionfruit custard tarts

1.Sift flour into a bowl. Stir in sugar. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in egg yolk and water, mixing to form soft dough. Turn out onto a floured surface and knead gently until smooth. Wrap in plastic wrap. Chill 30 minutes.

2.Preheat oven to moderate, 180°C. Lightly grease 6 round, 10cm flan pans with removable bases.

3.Roll pastry out between 2 sheets baking paper until 5mm thick. Cut out rounds with 15cm cutter. Ease into pans. Chill 15 minutes.

4.Place cases on an oven tray. Blind bake 10 minutes. Remove paper and weights. Bake a further 10 minutes.

5.Make Filling as per method below.

6.Cool slightly. Chill 2 hours. Serve topped with cream and passionfruit.

Filling

7.In a large jug, whisk all ingredients together until smooth. Pour among cooled pastry cases. Bake for 25-30 minutes.

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Ingredients

Method

Passionfruit custard tarts

Filling

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