Passion Fruit Tartlets

Makes 6 mini tartlets

Ingredients: 

Pastry

375 ml flour

40 g (80 ml) Huletts Icing Sugar

150 g cold butter, chopped

2 extra-large egg yolks

Filling

7 extra-large egg yolks

210 g (250 ml) Huletts Castor Sugar

5 ml finely grated lemon rind

80 ml passion fruit pulp, ± 4 to 5 fresh passion fruits

250 ml thick cream

Extra Huletts Castor Sugar to caramelise tops, if desired

Method: 
  1. Mix the flour, sugar and butter together and rub with fingertips until mixture resembles bread crumbs. Add egg yolks and mix to make a stiff dough and knead on floured surface until smooth.
  2. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll out pastry to a thickness of 2 mm. Cut out rounds with a cookie cutter, 5 cm in diameter. Place into tart pans, pressing lightly, trim edges. Cover and refrigerate for 1 hour.
  3. Preheat the oven to 180ºC. Line the base of the tarts with baking paper. Fill with rice, dried beans or baking weights. 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.
  4. Reduce the oven temperature to 150ºC.
  5. Filling: Combine all the ingredients together and mix well. Pour filling into prepared pastry cases and bake for 40-50 minutes or until just set. Set aside to cool and serve at room temperature.

Hint: Sprinkle the tartlets with Huletts Castor Sugar and caramelise slightly using a blowtorch.