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Mini Passionfruit Flower Tarts

Mini Passionfruit Flower Tarts
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These Mini Passionfruit Flower Tarts are an absolute showstopper, boasting a perfect balance of zesty, tropical passionfruit curd nestled in a buttery, flaky crust. They are perfect for afternoon tea, elegant brunches, dinner parties, or simply as a delightful indulgence for yourself.

Ingredients

Scale

1 ½ cups All-purpose flour
½ cup Unsalted butter
¼ cup Granulated sugar
3-4 tablespoons Ice water
½ cup Fresh passionfruit pulp
¾ cup Granulated sugar
3 Large eggs
2 Large egg yolks
½ cup Unsalted butter
1 tablespoon Lemon juice
Fresh berries (for garnish)
Edible flowers (for garnish)

Instructions

  1. Prepare the Tart Dough: In a large bowl, whisk together the sifted flour, granulated sugar, and a pinch of salt. Cut the very cold butter into small cubes and add it to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes
  2. Roll and Shape the Shells: Preheat your oven to 375°F (190°C). Lightly flour a clean surface. Roll out the chilled dough to about 1/8-inch thickness. Using a 2-3 inch round cookie cutter, cut out circles of dough. Gently press each dough circle into the cavities of a greased mini tart pan. Prick the bottoms of the shells several times with a fork
  3. Blind Bake the Tart Shells: Line each dough-lined cavity with a small piece of parchment paper or aluminum foil and fill with pie weights. Blind bake for 10-12 minutes, or until the edges are lightly golden. Remove the weights and parchment/foil, then continue baking for another 5-7 minutes, until the bottoms are dry and lightly golden. Remove the tart shells from the oven and let them cool completely in the pa
  4. Make the Passionfruit Curd: In a medium saucepan, whisk together the passionfruit pulp, granulated sugar, whole eggs, and egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Remove the saucepan from the heat and stir in the cold, cubed butter, one piece at a time, until completely melted. Stir in the fresh lemon juice. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover the surface of the curd with plastic wrap and chill for at least 2 hours
  5. Assemble the Tarts: Once the tart shells are cool and the passionfruit curd is firm, spoon or pipe the chilled curd into each tart shell, filling them almost to the brim
  6. Garnish and Serve: Garnish with fresh berries and edible flowers just before serving

Notes

For a gluten-free version, use gluten-free all-purpose flour for the crust.

Find it online: https://onthatplate.com/mini-passionfruit-flower-tarts/