Passionfruit tartlets are a crisp pastry shell filled with a luscious, creamy passionfruit custard. These miniature sweet and zingy tropical desserts are perfect for parties, high tea or showers.
Pour the milk into a heavy based saucepan, and add the sugar and vanilla, then heat over medium heat until steaming, stirring regularly.While the milk mixture is heating, whisk together the cornflour and egg yolks until combined (add a touch of the warming milk if needed to loosen it to at least a paste).
Once the milk mixture is steaming, drizzle it slowly into the egg mixture while whisking constantly. Don’t pour it too quickly or the heat will scramble the eggs.
Return the entire mix to the saucepan. Heat over medium heat, stirring with a balloon whisk constantly, until you notice it thickening around the 5-7 minute mark. Make sure to keep stirring or you’ll end up with lumpy custard.
After about 10-12 minutes, you’ll see it get thick enough that it doesn’t quickly settle in on itself, Keep whisking frequently, stopping to check every so often for bubbles starting to break the surface. As soon as you see the first bubble, cook stirring for another full minute.
If at any time during the process you notice it looking like it has small lumps, whisk vigorously until smooth again.
Remove the saucepan from the heat and stir in the butter until fully melted and combined.
Add the passionfruit juice and gently whisk in so you don’t splash it around.
Divide the passionfruit custard amongst your tart shells - I use a ¼ cup volume ice cream scoop.
Place in the fridge and allow it to set for at least 2 hours. The tops will dry out so top them with a little drizzle of passionfruit pulp right before serving.
Store leftover tarts in the refrigerator up to 4 days.
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Tartlet shells:
Homemade tartlet shells: My recipe makes around 18-19 tart shells of about ¼ cup capacity. The filling will fill 16 of these perfectly.
Store-bought tart shells: If you can get them roughly ¼ cup capacity, 16 will be perfect. If not, smaller ones will work, you’ll just have enough filling for more of them.
Passionfruit seeds: you can strain out the passionfruit seeds but you must measure the ¾ first, then strain. The amount of liquid is measured with the seeds in for this recipe.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.