Lime and passionfruit curd tartlets with toffee
Discover the perfect blend of tangy and sweet with our Lime and Passionfruit Curd Tartlets topped with Toffee. Made with zesty lime juice, fresh passion fruits, rich butter, and a hint of coconut, these tartlets feature a buttery, crisp crust and a smooth, luscious curd. Finished with a crunchy toffee topping, they're an irresistible treat for any occasion. Try this delightful recipe for an explosion of flavors and textures in every bite!
- 11 Jun 2024
- Cook time 40 min
- Prep time 265 min
- 8 Servings
- 10 Ingredients
Indulge in a delightful fusion of tropical flavors with these Lime and Passionfruit Curd Tartlets with Toffee. This recipe combines the tangy zest of lime and the exotic sweetness of passionfruit with the rich, buttery goodness of toffee, all encased in a crispy tart shell. Whether you're preparing a special dessert for a dinner party or simply treating yourself, these tartlets are sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the butter, flour, sugar, and dried coconut meat.
- Mix until the dough comes together. If the mixture is too dry, add the tablespoon of water gradually, just until the dough holds together.
- Divide the dough evenly and press it into small tartlet pans, making sure to press it up the sides to form the shell.
- Prick the bottom of each tart shell with a fork to prevent it from puffing up.
- Bake the tart shells for about 12-15 minutes or until they are golden brown.
- Once baked, remove from the oven and allow them to cool completely.
- In a medium-sized saucepan, combine the lime zest, lime juice, lemon juice, and the pulp from the passion fruits (along with their seeds).
- Add the egg yolks and whisk the mixture together until smooth.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens. This should take about 5-7 minutes. Do not let it boil.
- Once thickened, remove the saucepan from the heat and transfer the curd to a bowl. Allow it to cool completely before using.
- Once the tart shells and the curd are completely cooled, spoon the curd into each tart shell, filling it to the top.
- Smooth the tops with the back of a spoon.
- Melt the toffee in a small saucepan over low heat, stirring occasionally until it is smooth.
- Drizzle the melted toffee over the top of each tartlet in a decorative pattern, or you can create a toffee shard by pouring the melted toffee onto a parchment-lined baking sheet. Let it harden and then break it into pieces to garnish the tartlets.
- Allow the tartlets to set for a bit in the refrigerator if desired, to make the curd firmer.
- Serve the tartlets chilled or at room temperature.
Tips:
- To make the tart shell more flavorful, lightly toast the dried coconut meat before mixing it with the other ingredients.
- Be patient while cooking the curd. Stir constantly to prevent curdling and achieve a smooth, creamy texture.
- Use fresh passion fruits for the most intense flavor. If fresh passion fruits are not available, passion fruit pulp can be used as an alternative.
- For a smoother curd, strain it through a fine-mesh sieve after cooking to remove any lumps or bits of cooked egg yolk.
- When making the toffee, ensure you stir constantly and keep an eye on the color transition, as it can burn quickly once it starts to caramelize.
- Refrigerate the tartlets if not serving immediately to keep them fresh and set properly.
Once you've prepared and baked these Lime and Passionfruit Curd Tartlets with Toffee, allow them to cool to room temperature before serving. The combination of sweet, tangy, and crunchy elements creates a dessert that's both refreshing and satisfying. Enjoy your homemade tropical tartlets and savor every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 2.81g | 7% |
| Sugar 27g | 28% |
| Fat | |
| Fat 18g | 21% |
| Saturated 10g | 33% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 110mg | 21% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.62mg | 4% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.78mg | 5% |
| Vitamin K 1.29ug | 1% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 0.98mg | 9% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 150mg | 4% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.67mg | 6% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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