INGREDIENTS


Pastry                                                   

170g/6oz plain flour

55g/2oz caster sugar

85g/3oz butter

1 egg yolk

2-3TBS cold water

Passion Fruit Curd

2 eggs beaten

125ml/¼pt juice from roughly 12 passion fruits

Juice of 1 lemon

85g/3oz caster sugar

55g/2oz unsalted butter

METHOD


Makes 40

  1. Pastry – Put the flour, caster sugar and butter into a magimix and pulse until the mixture resembles breadcrumbs. Mix the egg yolks and water, add gradually to the other ingredients, pulsing until the dough comes together.  Shape into a flat disc and wrap in cling film, chill in the fridge for 30mins.  If you haven’t got a magimix, sift the flour into a bowl, add the butter and sugar and using your fingertips work all of the ingredients together until the mixture resembles breadcrumbs.  Bring to a dough with the egg and water, wrap in clingfilm and chill.
  2. Preheat the oven to 180c/350f/GM4. Aga – Roasting oven.
  3. Roll out the pastry on a lightly floured surface and using a pastry cutter, slightly larger than the holes in a mini muffin tin cut out shapes. Line the mini muffin tins with the pastry and prick 3 times with a fork.  Place the pastry in the freezer until completely hard.
  4. Place the frozen pastry lined muffin tins on the top shelf of the oven or the floor of the Aga and bake for 8-10mins until crisp and golden.
  5. Passion fruit curd – Slice the passion fruit in half, spoon out the pulp and place in a food processor. Whizz until the pulp is separated from the seeds.  Remove and sieve.
  6. Place the eggs, passion fruit juice, lemon juice, sugar and butter into a saucepan over a very gentle heat. Stir carefully with a wooden spoon until the mixture comes to the boil and thickens.  Be very careful the heat isn’t too high as the eggs will scramble.
  7. When the mixture is thick enough to cover the back of a spoon and leaves a clear mark when you draw your finger through it, the curd is “cooked”.
  8. Pour through a sieve into a bowl to get rid of the egg strings then pour into a sterilised jar.
  9. Allow to cool and then fill the tartlet cases with spoonfuls of the curd. Blowtorch the top of the tartles to brulee them.  After 15mins, serve.

 

Think Ahead and Helpful Hints

  • The curd will keep best in the fridge for up to 2 weeks.
  • Don’t allow the curd to boil for too long, you may think it isn’t thick enough but it will thicken on cooling down. Remember hot sugar and butter mixed together will be soft until cooled down.
  • There is a fantastic passion fruit juice you can buy online, called “funkin’ juice” and it freezes really well too.