Baked passionfruit tartlets
This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.
These tartlets are delicious and simple to make, and even easier to eat. With a luscious passionfruit filling that’s lightly caramelised just before serving, they are irresistible. Homemade tarts just don’t get any better than this, and you can substitute lemon, orange or even lime juice for the passionfruit.
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Matt Moran: Baked passionfruit tartlets
Serves
6
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3
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eggs
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1
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egg yolk
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150 gm
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caster sugar
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150 ml
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pouring cream
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200 ml
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strained passionfruit pulp, from about 20-30 passionfruits
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To serve:
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icing sugar
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| Sweet pastry |
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225 gm
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unsalted butter
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100 gm
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icing sugar
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375 gm (2½ cups)
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plain flour
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1
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egg
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1
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egg yolk, lightly beaten
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1
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For the pastry, mix the butter, sugar and flour in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg and combine until a dough forms. Wrap in plastic wrap and allow to rest for 2 hours in the refrigerator.
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2
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Preheat the oven to 160C. On a lightly floured surface, roll out the pastry to 3mm thick and use to line six 8cm-diameter tart tins, then place in the refrigerator for 20 minutes. Line pastry-lined tins with baking paper, then fill with pastry weights, dried chickpeas or rice, and blind-bake for 15 minutes. Remove weights and bake for another 5 minutes or until golden. While still warm, fill any cracks with leftover pastry, then brush the insides of the tartlet shells with the beaten egg yolk and return to the oven for 3 minutes or until lightly browned. Remove from the oven and allow to cool.
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3
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Reduce the oven temperature to 120C. To make the filling, lightly mix together the eggs, egg yolk and caster sugar in a bowl until sugar has dissolved. Stir in the cream and passionfruit juice and then strain through a fine sieve into a jug. Pour the filling into the tartlet shells and bake for 10-15 minutes or until just set – the filling should still wobble slightly in the centre. Leave to cool to room temperature.
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4
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Just before serving, dust the tarts with icing sugar and caramelise with a blowtorch or under a very hot grill.
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Drink Suggestion A glass of sweet and unctuous Sauternes, or even a rich, dessert-style semillon from the Hunter Valley or Riverina regions of New South Wales.
RECIPE Matt Moran
PHOTOGRAPHY Geoff Lung
STYLING Yael Grinham
DRINK SUGGESTION Peter Sullivan