Huletts Passion Fruit Tartlets

Makes 6 mini tartlets



375ml Flour
40g (80ml) Huletts Icing Sugar
150g Cold butter, chopped
2 Extra-large egg yolks

7 Extra-large egg yolks
210g (250ml) Huletts Castor Sugar
5ml Finely grated lemon rind
80ml Passion fruit pulp, ± 4 to 5 fresh passion fruit
250ml Thick cream
Extra Huletts Castor Sugar, to caramelize tops, if desired



To make the Pastry:

  1. Mix the flour, sugar, and butter together and rub with fingertips until mixture resembles bread crumbs.
  2. Add egg yolks and mix to make a stiff dough and knead on floured surface until smooth.
  3. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  4. Roll out pastry to a thickness of 2mm. Cut out rounds with a cookie cutter, 5cm in diameter.
  5. Place into tart pans, pressing lightly, trim edges. Cover and refrigerate for 1 hour.
  6. Preheat the oven to 180ºC.
  7. Line the base of the tarts with baking-paper. Fill with rice, dried beans, or baking weights.
  8. Place on a baking tray and bake for 15 minutes. Remove the paper and beans, and bake for a further 10 minutes or until the pastries are light brown. Cool.
  9. Reduce the oven temperature to 150ºC.

To make the Filling:

  1. Combine all the ingredients together and mix well.
  2. Pour filling into prepared pastry cases and bake for 40-50 minutes or until just set.
  3. Set aside to cool and serve at room temperature.

Sprinkle the tartlets with Huletts Castor Sugar and caramelize slightly using a blowtorch.