Passionfruit curd tartlets
These Passionfruit Curd Tartlets feature a crispy shell filled with a rich, tangy curd made from passionfruit, lime, and lemon, topped with melted toffee. Perfect for special occasions or a sweet treat, they're a tropical delight.
Cook time 40 min
Prep time 265 min
Ingredients:
1/2 toffee1/2 cup butter
1.50 cups all-purpose white wheat flour
1/3 cup sugar
1/2 cup dried coconut meat
1 tbsp water
1 tbsp lime zest
1/2 cup lime juice
1/3 cup lemon juice
2 passion fruits
6 yolks
Indulge in a delightful fusion of tropical flavors with these Passionfruit Curd Tartlets. 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.
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.
Once you've prepared and baked these Passionfruit Curd Tartlets, 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!
Passionfruit curd tartlets FAQ:
Bake the tart shells for approximately 12-15 minutes or until they are golden brown. Make sure to keep an eye on them to avoid over-baking.
The passionfruit curd is done when it thickens enough to coat the back of a spoon and holds its shape. This should take about 5-7 minutes on medium heat, but avoid boiling the mixture.
You can substitute lime juice with equal amounts of lemon juice for a similar tangy flavor, although it will slightly alter the final taste of the curd.
Store any leftover tartlets in an airtight container in the refrigerator. They are best enjoyed within 2-3 days.
Yes, you can freeze the passionfruit curd. Place it in an airtight container and freeze for up to 2-3 months. Thaw in the refrigerator before using.
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.
Nutrition per serving
8 ServingsCalories 380kcal
Protein 6g
Carbohydrates 50g
Fiber 2.81g
Sugar 27g
Fat 18g
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