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Passionfruit & lime tarts
Passionfruit & lime tarts
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • Melted reduced-fat dairy spread (Devondale brand), to grease
  • 80g (1/3 cup) caster sugar
  • 60ml (1/4 cup) thickened extra light cream (Pauls brand)
  • 3 egg whites
  • 80ml (1/3 cup) fresh lime juice
  • 80ml (1/3 cup) fresh passionfruit pulp
  • Icing sugar, to dust
  • 60ml (1/4 cup) fresh passionfruit pulp, extra, to drizzle
  • 225g (1 1/2 cups) plain flour
  • 4.00 gm baking powder
  • 60g reduced-fat dairy spread (Devondale brand), melted
  • 1 egg white, lightly whisked
  • 30.00 gm water
Instructions:
  • For the pastry, sift the flour and baking powder into a medium bowl. Using your fingertips, rub in the dairy spread until the mixture looks like fine breadcrumbs. Mix in the sugar and create a well in the center. Add the egg white and water, then use a round-bladed knife to cut through until the mixture starts to come together. Press the mixture into a disc with your hands. Cover with plastic wrap and refrigerate for 20 minutes.
  • Preheat oven to 190°C and brush eight 80ml (1/3-cup) capacity muffin pans with melted dairy spread to lightly grease. Cut the pastry disc into 8 wedges. Gently shape each wedge into a ball, then place between 2 sheets of non-stick baking paper and roll out to a 12cm disc. Use each pastry disc to line a muffin pan, easing the pastry into the side of the pan. Repeat with the remaining pastry wedges.
  • Combine sugar, cream, eggs, and egg whites in a medium bowl. Whisk vigorously until smooth. Gently fold in lime juice and passionfruit pulp until fully incorporated.
  • Gently pour lime mixture into pastry shells. Bake in preheated oven until pastry is lightly golden and the filling is puffed and set in the centers, about 15 minutes. Transfer to a wire rack after baking and let cool to room temperature.
  • Garnish with a delicate dusting of icing sugar and a luscious drizzle of extra passionfruit pulp.

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