Passion Fruit Tartlettes


Tropical fruits that arrive in winter, like passion fruit, are a great way to chase away the cold weather blues. Passion fruit, like most of its tropical cousins, is high in acid, giving it a bright and tangy intensity of flavor. Here we've made a simple custard and filled individual tartlettes for an easy dessert that looks impressive and tastes great.


1 Sweet Pastry Crust
3 large eggs
1/2 cup superfine sugar
1/2 cup passion fruit purée or pulp ((strained, some seeds))
1/2 cup heavy (whipping) cream
  Whipped cream (as garnish)


Position a rack in the middle of the oven and preheat to 375 degrees F.

Roll out the pastry dough into a 13-inch circle. Cut out four 5-1/4-inch circles (rounds) and carefully fit the dough into 4 tartlette tins with removable bottoms. Press any excess dough over the top edge against the outer rim of the tins, as this will prevent the dough from slumping while it bakes.

Place the tins on a rimmed baking sheet and line each tartlette tin with parchment paper or aluminum foil. Fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and paper, and return the tarts to the oven. Bake another 5 minutes and remove from the oven. Allow the tarts to cool to room temperature. If the crusts have bubbled, use the back of a spoon to gently press the dough back into place.

Meanwhile, place the eggs in a medium-size bowl and whisk with the sugar until thick. Whisk in the passion fruit purée and the heavy cream, blending well. Pour the custard into a measuring cup or pitcher with a spout and divide among the four tartlettes. Bake until the custard is set, 25 to 35 minutes.

Transfer the baking sheet to a wire rack and let the tartlettes cool to room temperature. Refrigerate the tartlettes until they are completely chilled.

To serve, gently break off any crust that overhangs the tartlette tins. Carefully remove the sides of the tins. Garnish the tartlettes with a dollop of whipped cream and a sprinkling of reserved passion fruit seeds, if you like.


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