Picture: Iain Gillespie/The West Australian

  • Makes: 8 *

_Pastry _


  • 10g icing sugar, sifted *

  • 250g plain flour, sifted *

  • 150g unsalted butter, chilled, diced *

  • 4 egg yolks *

  • 1/4 vanilla pod, seeds only *

  • _Passionfruit curd _ *

  • 3 passionfruit, pulp only *

  • 100ml lemon juice *

  • 250g caster sugar *

  • 4 eggs *

  • 120ml thickened cream *

  • _Passionfruit syrup _ *

  • 3 passionfruit, *

  • pulp only *

  • 100g sugar *

Preheat oven to 175C and grease eight 10cm tartlet tins, place on baking tray and set aside. To make pastry, place sifted icing sugar, flour and butter into bowl of food processor and pulse until mixture resembles breadcrumbs. Add yolks and vanilla - pulse until combined. Turn out mix onto a lightly floured surface and form into a flat round disk, wrap in cling film and refrigerate for 2 hours. Remove from fridge, divide pastry between 8 tartlet tins. Using your fingers, push pastry into tin - it needs to be about 3 to 5mm thick. Trim away excess pastry. To make curd, in a saucepan heat passionfruit pulp, lemon juice and caster sugar together until sugar has dissolved. Remove from heat and allow to cool for 10 minutes. In a jug beat together eggs and cream. Once combined, pour in passionfruit syrup and mix until incorporated. Pour curd into pastry shells and bake for 20 to 25 minutes or until curd has just set. Remove from oven and allow to cool. To make the passionfruit syrup, pop passionfruit pulp and sugar in a small saucepan and heat and bring to boil for 3 to 5 minutes. Remove from heat and allow to cool before spooning over tartlets.

The West Australian

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