lemon + passionfruit tartlets

Updated: Aug 22, 2020



makes 6 tartlets


ingredients


pastry


2 cups flour

125g butter

2 tbsp cold water

3 tbsp caster sugar

2 eggs


filling


4 whole eggs + 1 yolk

4 lemons

250ml cream

zest of one lemon

1/2 cup caster sugar


topping


3 passion fruit

1 cup icing sugar


method


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