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Lime and passionfruit curd tartlets with toffee
Lime and passionfruit curd tartlets with toffee
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Prep Time:
265 minutes
Cook Time:
40 minutes
Total Time:
305 minutes
Indulge in heavenly lime and passionfruit toffee bites, filling your kitchen with delightful aromas.
Ingredients:
  • 125g butter, chilled, chopped
  • 375.00 ml plain flour
  • 141.90 gm caster sugar
  • 42.50 gm desiccated coconut
  • 5.00 gm iced water
  • 30.00 ml finely grated lime rind
  • 131.25 gm lime juice
  • 86.63 gm lemon juice
  • 4 passionfruit, halved
  • 6 egg yolks
  • 215.00 gm caster sugar
  • 2 passionfruit, halved
  • 20.00 gm water
Instructions:
  • Prepare a zesty Lime and Passionfruit Curd by whisking lime rind, lime juice, lemon juice, passionfruit pulp, egg yolks, and sugar in a medium heavy-based saucepan over medium heat until thickened. Remove from heat, stir in butter, strain through a sieve into a bowl, cover with plastic wrap, cool for 20 minutes, then refrigerate for 4 hours until cold and thickened.
  • In a food processor, pulse butter, flour, sugar, and coconut until you have fine crumbs. Pour in iced water and pulse until the dough comes together. If needed, add an extra 1/2 teaspoon of iced water. Shape the dough into a disc, wrap in plastic, and chill in the refrigerator for 30 minutes until firm.
  • Preheat your oven to 200C/180C fan-forced and grease 12 x 1.5cm-deep, 6.5cm round loose-based fluted tart pans.
  • Divide the dough into 12 portions and roll each portion out to 3mm thickness between sheets of baking paper. Line the pans with the pastry, trim the edges, and place a sheet of baking paper in each pan. Fill with baking weights or uncooked rice and blind-bake for 10 minutes. Remove the weights or rice and paper, then bake for an additional 5 to 10 minutes until golden brown. Allow to cool completely in the pans.
  • Transfer the pastry cases onto a serving plate and generously fill each one with the delicious curd mixture.
  • To make Passionfruit Toffee, combine passionfruit pulp, sugar, and water in a frying pan over medium-high heat. Cook, stirring occasionally, until the sugar dissolves and the mixture boils and turns golden, about 5 to 6 minutes. Drizzle the tartlets with the toffee, let them sit for 5 minutes, and then serve.

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