Passion Fruit Tartlets

Makes 6 mini tartlets



375 ml flour

40 g (80 ml) Huletts Icing Sugar

150 g cold butter, chopped

2 extra-large egg yolks


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

  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.