lemon + passionfruit tartlets

Updated: Aug 22, 2020

makes 6 tartlets



2 cups flour

125g butter

2 tbsp cold water

3 tbsp caster sugar

2 eggs


4 whole eggs + 1 yolk

4 lemons

250ml cream

zest of one lemon

1/2 cup caster sugar


3 passion fruit

1 cup icing sugar


preheat oven to 180 degrees

grease six 10cm tart tins

combine flour, sugar and butter in a food processor and mix until it resembles bread crumbs. add the eggs and cold water and blend until the mixture begins to come together. press the dough into a ball, wrap in cling film and refrigerate for 30 minutes

roll out dough between two sheets of baking paper to your desired thickness, roughly 3mm. transfer the rolled out dough into the mini tart tins and cut away any excess. gently press into shape where needed then prick the bottom of the bases a few times with a fork. pop them back into the fridge for a further 15 minutes

cover the tarts with baking paper and add baking weights such a dry rice or baking beads. blind bake for 10-12 minutes

carefully remove paper and weights and bake for a further 10 minutes

allow the tart shells to cool

in a mixing bowl whisk together the eggs, egg yolk, sugar, lemon juice and cream. strain the mixture through a sieve and add the lemon zest

pour the lemon mixture into the cooled tart shells leaving a little room for the passion fruit topping later on. bake for 20 minutes

combine the icing sugar and passion fruit in a bowl

allow the tarts to completely cool down before spooning on the passion fruit syrup

refrigerate until ready to serve