Little Passionfruit Tarts
These gorgeous and delicious Little Passionfruit Tarts make a perfect Afternoon Tea treat. Why? Because, providing you have pâte sucrée in the freezer and passionfruit curd in the fridge -why wouldn’t you?- they’re basically done! (If you do not have either at hand, both are quite easy to make anyhow!) And also because, one of these two-ingredient delights is two bites, so you can have many! Finally, don’t they taste like Summer!
Ingredients (makes 20):
175 grams/6 ounces Pâte Sucrée (Sweet Shortcrust Pastry)
1/2 cup Passionfruit Curd
Preheat oven to 205°C/400°F.
Roll Pâte Sucrée out on a lightly floured surface, rather thinly. Using a cookie cutter cut small Pastry circles slightly bigger than the tart molds. Fit each circle into tart molds, pressing it into the base and up the sides. Prick Pastry with a fork.
Bake, at 400° for 9 to 12 minutes, or until golden brown. Let Pastry cases cool, 10 minutes in the tin and then completely on wire racks.
Spoon 1 teaspoon Passionfruit Curd into each Pastry case.
Chill Little Passionfruit Tarts in the refrigerator until tea-time, or serve immediately!