Lemon & Passionfruit Tarts with Berries

DSC_0183I first made these on a recent trip back to Australia where I got so excited to see passionfruit that I needed to make something passionfruit based (little did I know you can buy passionfruit everywhere in Singapore its just a different shape than in Aus so my 2 years missing passionfruit was all for nothing!)

These tarts are so good, you only need a small piece so I quite liked the individual sized tarts, they have a tangy smooth lemon and passionfruit filling topped with sweet berries and are the perfect treat.

I used all natural sweeteners in this recipe so there is no added sugar and I originally used pre rolled pastry and then today tried making the pastry myself and I think the pre rolled pasty came out looking better as it was easier to work with and a lot less work!

These are the perfect dessert treat for dinner parties or for an afternoon tea.

What you’ll need (makes 8 small or 4 medium tarts)

3 sheets shortcrust pastry or pre made shortcrust tart bases (or you can make your own)
1/3 cup honey
Zest of 1 lemon
1/2 cup of lemon juice
1 passionfruit
8 tbsp coconut oil
4 eggs
1 cup of fresh raspberries
1 cup of fresh strawberries
2 tbsp organic raspberry jam
1 tsp water

How to

– Pre heat the oven to 160 degrees C
– Line individual tart tins with pastry and put in the oven for 5-10 minutes until pastry is cooked (I put some baking paper over the base of the pastry with rice on top before baking, this prevents the pastry from rising too much as you want the base flat to fill with the lemon and passionfruit filling)
– Combine the eggs, lemon juice, lemon zest, honey and half of the passionfruit pulp in a saucepan and whisk over medium heat
– Keep whisking until the mixture starts to thicken just as it starts to bubble then remove from the heat immediately
– Pour the curd through a sieve to leave behind any lumps
– Add the other half of the passionfruit pulp to the creamy curd and mix
– Pour the curd evenly into the tart bases and refrigerate for 3 hours
– Once curd is set top with raspberries and chopped strawberries
– Put jam and water in a mug and microwave for 30 seconds
– Strain the jam mixture through the sieve and use the liquid to glaze the berries with a pastry brush
– Return to the fridge if not serving immediately and enjoy (best eaten the same day)

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