These Mini Passionfruit Condensed Milk Tarts are a tropical delight that balances sweetness with a tangy punch. Perfect for entertaining or as a refreshing dessert, the creamy filling and buttery crust make these bite-sized treats irresistible. The addition of passionfruit gives them a unique and vibrant flavor that’s hard to resist!
Why You’ll Love This Recipe
- The perfect blend of sweet and tangy flavors.
- Bite-sized portions ideal for sharing or parties.
- Simple and quick to make with minimal ingredients.
- No fancy equipment required.
- A tropical escape in dessert form!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pre-made tart shells or pastry dough
- Sweetened condensed milk
- Fresh passionfruit pulp
- Egg yolks
- Optional: Powdered sugar for garnish
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare Tart Shells: If using pre-made tart shells, place them on a baking tray. If using pastry dough, roll it out and cut into circles to fit mini tart pans. Pre-bake the shells for 5-7 minutes.
- Mix the Filling: In a bowl, whisk together sweetened condensed milk, passionfruit pulp, and egg yolks until smooth and well combined.
- Fill the Shells: Pour the filling into the pre-baked tart shells, filling them almost to the top.
- Bake: Bake for 12-15 minutes, or until the filling is set but still slightly wobbly in the center.
- Cool and Garnish: Allow the tarts to cool completely. Top with extra passionfruit pulp or a dusting of powdered sugar if desired.
- Serve: Serve chilled or at room temperature for a refreshing treat.
Servings and Timing
- Servings: 12 mini tarts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Crust Options: Use a graham cracker crust for added sweetness, or a chocolate crust for a richer twist.
- Citrus Swap: Replace passionfruit with lemon or lime juice for a different citrus flavor.
- Dairy-Free: Use coconut condensed milk for a tropical and dairy-free alternative.
- Toppings: Add whipped cream, fresh berries, or shredded coconut for extra flair.
- Larger Tart: Instead of minis, make a single large tart and adjust the baking time accordingly.
Storage/Reheating
- Storage: Store tarts in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the tarts in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: These are best served cold or at room temperature, so reheating isn’t necessary.
FAQs
1. Can I use canned passionfruit pulp?
Yes, canned passionfruit pulp works perfectly if fresh passionfruit isn’t available.
2. Can I make these ahead of time?
Absolutely! These tarts can be made a day in advance and stored in the refrigerator.
3. Can I make this recipe without eggs?
Eggs help set the filling, but you can experiment with cornstarch or agar-agar for an egg-free version.
4. Can I make a no-bake version?
Yes, use a no-bake crust and set the filling in the refrigerator with a stabilizer like gelatin or agar-agar.
5. How do I ensure the filling doesn’t crack?
Avoid overbaking and let the tarts cool gradually to prevent cracks in the filling.
6. What can I use instead of tart shells?
Try phyllo dough cups, biscuit bases, or even shortbread cookies as an alternative.
7. Can I use frozen passionfruit pulp?
Yes, thaw the pulp completely before mixing it into the filling.
8. What other fruits pair well with this tart?
Mango, pineapple, or a mix of tropical fruits complement the passionfruit flavor beautifully.
9. How do I know when the filling is set?
The filling is done when it’s firm around the edges but slightly wobbly in the center.
10. Can I make these gluten-free?
Use a gluten-free pastry dough or crust to make this recipe gluten-free.
Conclusion
Mini Passionfruit Condensed Milk Tarts are a delightful and easy dessert that brings tropical flavors to your table. Whether you’re serving them for a party or indulging in a treat for yourself, these tarts are sure to impress. Give this recipe a try and savor the creamy, tangy goodness!
Print
Mini Passionfruit Condensed Milk Tarts
- Prep Time: 20 minutes (plus 30 minutes chilling time)
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian, Tropical
Description
These mini passionfruit tarts are a delightful dessert with a buttery crust and a creamy, tangy filling made with condensed milk and passionfruit. Perfect for parties, afternoon tea, or as a sweet treat for any occasion, they’re easy to make and bursting with tropical flavor.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup passionfruit pulp (fresh or canned, seeds optional)
- 2 large egg yolks
- 1 tablespoon lemon juice
For Garnish:
- Extra passionfruit pulp
- Whipped cream (optional)
Instructions
- Prepare the Crust:
- In a food processor or bowl, combine the flour, powdered sugar, and salt. Add the cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water at a time, mixing until the dough just comes together.
- Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
- Prebake the Crust:
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8-inch thick. Cut circles to fit mini tart pans (approximately 3 inches in diameter) and press the dough into the pans.
- Prick the bottoms with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for another 5 minutes until lightly golden. Let cool slightly.
- Make the Filling:
- In a bowl, whisk together the condensed milk, passionfruit pulp, egg yolks, and lemon juice until smooth.
- Fill and Bake the Tarts:
- Pour the filling into the prebaked tart shells, filling almost to the top.
- Bake for 12–15 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool and Garnish:
- Allow the tarts to cool completely before removing them from the pans.
- Spoon a little extra passionfruit pulp on top for garnish and serve with whipped cream if desired.
Notes
- For a smoother filling, strain the passionfruit pulp to remove seeds before mixing.
- The tart shells can be made a day ahead and stored in an airtight container.
- Store leftover tarts in the refrigerator for up to 3 days.