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Passionfruit Custard Tarts

I decided to make these mini Passionfruit Custard Tarts as a birthday treat.  I don't normally have a birthday cake on my birthday.  I like to have lots of small desserts instead.  One year I got a variety of vanilla slices and that was so delicious as I got to try all the different varieties available.  I must say my favourite is still the French vanilla slice.

Another, funny thing is that I don't think I've ever made my own birthday cake before. Maybe next year as this year I just arrived home from an overseas holiday and am still feeling the jet-lag.

These mini Passionfruit Custard Tarts are delicious and fun to make.  Each tart has a melt-in-your-mouth shortcrust pastry, filled with a smooth creamy custard and topped with fresh passionfruit pulp which gives it a nice tang.

Making the tart shells/cases can be time consuming but it's easy and the taste is so worth the trouble.

Happy Baking xo

Passionfruit Custard Tarts

Ingredients

· 1 cup plain flour
· ¼ cup icing sugar
· 90 grams butter, chopped
· 1 egg yolk

Custard Filling

· 325 ml thickened cream
· ⅓ cup caster sugar
· 1 tablespoon cornflour
· Pinch of salt
· 2 egg yolks
· 15 grams unsalted butter
· ½ teaspoon vanilla extract

Toppings

· Fresh passionfruits
· 50 grams white chocolate

Instructions

1. Blend or process flour, icing sugar and butter until combined. Add the egg yolk ONLY (reserve the egg white for the filling) and process until all ingredients just start to come together.

2. Knead the mixture lightly on a bench until a dough forms. Wrap dough in cling wrap and place in the refrigerator for 30 minutes.

3. Grease or spray with oil 8 to 10, 8cm loose-based mini tart tins.

4. Roll the pastry between two sheets of baking paper and use a large round cookie cutter to cut out the circles for the tart tins. Ease each pastry over the mini tart tins and press it to the side and trim the edges. Using a fork poke some holes at the bottom of the pastry. Freeze for 15 minutes.

5. While waiting for the pastry to rest. Preheat oven to 180°C.

6. Bake in oven for 10-12 minutes and allow them to cool in the tins.

7. Once mini tart shells have cooled, brush some melted white chocolate to the base and slightly up the side of the tart shell (this prevents the custard filling from making the crust go soft).

Custard Filling

8. Whisk milk, sugar, cornflour, salt, egg yolks and egg white in a microwaveable bowl until all ingredients are combined.

9. Microwave on high for 3 minutes and whisk until smooth. Return to the microwave for another minute.

10. Add butter and vanilla extract and whisk until smooth.

11. Pour custard filling into each mini tart shell and allow it to cool slightly before adding the fresh passionfruit pulp on top.

12. Refrigerate before serving.

Tips

· The pastry for the mini tarts can be made the day before and left in the refrigerator.
· If serving on the same day you don’t have to brush the tart shells with melted chocolate.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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