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
Units
Scale
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.