- Recipes
- Passionfruit Portuguese Tarts
Dessert
Passionfruit Portuguese tarts
Difficulty:
Medium
Prep time:
10 mins
Cooking time:
20 mins
Servings:
12 tarts
Ingredients
- 2 Sheets puff pastry, thawed
- 15g Margarine, melted
- 500ml a2 Milk® Full Cream
- 3 Passionfruit, pulp removed (about 1/4 cup)
- 4 Egg yolks
- 3 tbsp Cornflour
- 100g Caster sugar
Share recipe
Directions
- Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin tin with the melted margarine.
- Unwrap the pastry and remove all paper. Stack the sheets and re-roll into a tight log. Cut the log into 12 equal discs.
- Place each disc into a muffin hole and press the pastry up the sides to form a pastry case. Refrigerate while you make the custard.
- In a small bowl, whisk together the caster sugar, egg yolks, and cornflour until smooth.
- Pour the a2 Milk® Full Cream into a saucepan. Heat over medium heat until just boiling.
- Remove from heat. Gradually pour a few tablespoons of the hot milk into the egg mixture, whisking constantly to temper. Then pour the egg mixture into the saucepan with the remaining milk.
- Return to medium heat and bring to a boil, whisking constantly for 1 minute until the custard thickens and is smooth.
- Remove from heat. Stir in the passionfruit pulp.
- Allow the custard to cool for 5 minutes, then pour into each pastry case, leaving about 1cm from the top.
- Bake for 15-20 minutes until the custard is set and the pastry is golden with caramelised spots on top.
- Allow tarts to cool in the tin for 10 minutes before carefully removing. Serve warm or at room temperature.
