Dreamy Mini Passionfruit Condensed Milk Tarts Recipe

Sweet mini passionfruit condensed milk tarts dance between creamy decadence and tropical brightness.

Whispers of tangy fruit swirl through silky custard, promising delightful surprises.

Delicate pastry shells cradle each precious bite with elegant simplicity.

Layers of rich condensed milk create smooth foundations for vibrant passionfruit’s zesty punch.

Memories of sunny afternoons emerge with every miniature confection.

Soft textures and bold flavors invite playful indulgence.

Let these charming tarts become your newest culinary adventure.

Why Passionfruit Tarts Offer a Bright Finish

• Effortless Dessert Creation
• Requires minimal technical skills with straightforward steps anyone can master, perfect for beginner bakers wanting to impress without stress.
• Delivers an exotic taste experience through passionfruit's vibrant, tangy notes that elevate traditional tart recipes with exciting tropical complexity.
• Creates adorable individual-sized desserts ideal for dinner parties, afternoon tea, or elegant gatherings where presentation matters as much as taste.
• Takes approximately 45 minutes total, including chilling and baking time, making it a practical choice for busy home cooks seeking delightful homemade treats without spending hours in the kitchen.

Everything That Goes into These Little Bakes

• Flour: Provides structure and base for the delicate tart crust.
• Powdered Sugar: Adds subtle sweetness and tender texture to the crust.
• Salt: Enhances overall flavor and balances sweetness.
• Cold Butter: Creates flaky, rich texture in the crust.
• Egg Yolk: Binds ingredients and adds richness.
• Cold Water: Helps bring the dough together without overworking.

• Condensed Milk: Creamy base that provides sweetness and smooth consistency.
• Passionfruit Pulp: Adds tropical tanginess and vibrant flavor.
• Egg Yolks: Helps set the filling and creates rich texture.
• Lemon Juice: Balances sweetness and adds bright citrus note.

• Extra Passionfruit Pulp: Fresh topping for additional flavor and visual appeal.
• Whipped Cream: Optional creamy complement to the tart.

How to Bake Without Overbrowning

Step 1: Create Crumbly Crust Mixture

• All-purpose flour
• Powdered sugar
• Salt

Slice cold butter into small chunks and blend until the mixture looks like sandy crumbs. Crack an egg and separate the yolk. Add yolk and sprinkle cold water gradually, mixing until dough forms a cohesive ball. Wrap the dough in plastic and pop it in the refrigerator for half an hour.

Step 2: Shape and Prebake Tart Shells

Heat oven to 350F. Dust work surface with flour and roll chilled dough super thin. Cut circles matching your mini tart pan size. Gently press dough into each pan, creating delicate crusts. Pierce bottom with fork. Cover with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights, then continue baking 5 more minutes until edges turn golden. Let shells cool slightly.

Step 3: Whip Up Dreamy Filling

• Condensed milk
• Passionfruit pulp
• Egg yolks
• Lemon juice

Whisk ingredients until silky smooth and fully integrated.

Step 4: Assemble and Bake Tarts

Pour filling into prebaked shells, leaving tiny space at top. Slide into oven and bake 12-15 minutes. Filling should look set but have gentle wiggle in center.

Step 5: Finish with Flair

Allow tarts to cool completely. Carefully remove from pans. Top with extra passionfruit pulp. Optional: Add dollop of whipped cream for extra indulgence. Serve and watch faces light up!

Tips for Tartness, Texture, and Balance

• Chill Dough Thoroughly: Refrigerate the pastry dough for the full 30 minutes to ensure a flaky, tender crust that won't shrink during baking.
• Prevent Soggy Bottoms: Dock the tart shells with a fork before prebaking to prevent air bubbles and create a crisp base that won't become wet from the filling.
• Measure Passionfruit Precisely: Use ripe passionfruit with intense flavor, straining the pulp to remove seeds for a smooth, silky filling that captures the fruit's tangy essence.
• Gentle Baking Technique: Watch the tarts carefully during the final baking stage, removing them when the filling is just set but still slightly wobbling in the center to maintain a creamy texture.
• Serve at Room Temperature: Let the tarts cool completely before serving to allow the filling to set properly and develop full flavor intensity, enhancing the delicate passionfruit and condensed milk combination.

Storage Tips for Short-Term Use

• Store cooled tarts in an airtight container in the refrigerator for up to 3 days. Cover each tart carefully to prevent moisture loss and flavor absorption.
• Wrap individual tarts tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 weeks. Thaw overnight in the refrigerator before serving.
• Gently warm tarts in the oven at 300F for 5-7 minutes to restore their original texture. Avoid microwave reheating, which can make the crust soggy.
• Consume tarts within 24 hours for optimal flavor and texture. Passionfruit filling tends to soften over time, so fresh is always best.

Sips and Sweets That Pair Well

• Craft a zesty passionfruit mojito that complements the tart's tangy flavor profile, blending white rum, fresh passionfruit, mint leaves, and a splash of lime for a refreshing drink experience.
• Select a smooth, chilled vanilla bean ice cream to balance the tart's sharp citrus notes, creating a delightful contrast in temperature and texture that enhances the dessert's richness.
• Serve alongside a crisp almond biscotti or delicate shortbread cookie, providing a crunchy element that cuts through the tart's creamy filling and adds a delightful textural dimension to each bite.
• Choose a light, slightly sweet sparkling rosé or prosecco that echoes the tart's fruity brightness, cleansing the palate and adding a celebratory touch to the dessert experience.

Twists Like Mango, Lime, or Coconut

• Gluten-Free Tart Shells: Replace wheat flour with almond flour or a gluten-free flour blend to create a celiac-friendly version of the tart.
• Vegan Passionfruit Cream: Substitute condensed milk with coconut condensed milk and use aquafaba or chia egg replacer instead of egg yolks for a plant-based alternative.
• Tropical Citrus Swap: Replace passionfruit with fresh mango or orange pulp to create a different fruit-based tart with similar creamy texture and tangy flavor profile.
• Keto-Friendly Option: Use almond flour for crust, replace condensed milk with a sugar-free condensed milk alternative, and add monk sweetener to maintain low-carb requirements while preserving the rich, creamy taste.

Tart FAQs Answered

• How do I know if the tart crust is properly mixed?

The dough should look like coarse crumbs and just barely hold together when pressed. If it’s too dry, add a tiny bit more cold water, one teaspoon at a time.

• Can I use frozen passionfruit pulp?

Yes, frozen passionfruit pulp works perfectly. Thaw it completely and drain any excess liquid before mixing into the filling to maintain the right consistency.

• What if my tart filling looks curdled?

If the filling appears separated or curdled, you might have mixed the ingredients at too high a temperature. Always whisk condensed milk and eggs gently at room temperature to prevent curdling.

• Is it normal for the tart filling to jiggle when baking?

Yes, the filling should be slightly jiggly in the center when you remove it from the oven. It will continue to set as it cools, creating a smooth, creamy texture.

Mini Passionfruit Condensed Milk Tarts Recipe

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4.8 from 17 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Delightful mini passionfruit condensed milk tarts blend tropical sweetness with creamy richness, offering a perfect balance of tangy and smooth flavors. Guests will savor these petite desserts that promise an elegant finish to any meal.

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Ingredients

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Main Ingredients:

• 1 can (14 ounces / 397 grams) sweetened condensed milk
• ½ cup passionfruit pulp (fresh or canned, seeds optional)
• 2 large egg yolks
• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed

Binding and Flavor Enhancers:

• ½ cup powdered sugar
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 1 large egg yolk
• 23 tablespoons cold water

Garnish:

• Extra passionfruit pulp
• Whipped cream (optional)

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Instructions

1. Craft a buttery pastry base by pulsing flour, powdered sugar, and salt with chilled butter until it resembles coarse breadcrumbs.
2. Gently incorporate egg yolk and cold water into the crumbly mixture, kneading until a cohesive dough forms.
3. Wrap the dough in plastic and refrigerate for half an hour to firm up and enhance texture.
4. Heat the oven to 350F (175C) and prepare a floured workspace for rolling the chilled pastry to a thin, even consistency.
5. Cut pastry circles to perfectly fit mini tart molds, pressing the dough carefully into each pan’s contours.
6. Perforate the pastry bases with fork marks to prevent uneven rising during baking.
7. Line the tart shells with parchment paper and fill with pie weights or dried beans to maintain shape.
8. Blind bake the crusts for 10 minutes, then remove weights and continue baking until achieving a delicate golden hue.
9. Whisk condensed milk, vibrant passionfruit pulp, egg yolks, and tangy lemon juice until achieving a silky, uniform filling.
10. Carefully pour the lustrous filling into the pre-baked pastry shells, leaving a small margin at the top.
11. Bake the tarts for 12-15 minutes, watching for a set yet slightly trembling center.
12. Allow the tarts to cool completely before gently releasing them from their molds.
13. Embellish with an extra dollop of passionfruit pulp and optionally serve alongside billowy whipped cream.

Notes

• Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky crust that holds its shape perfectly during baking.
• Use room temperature ingredients for the filling to create a smooth, creamy texture without lumps or inconsistencies.
• Strain the passionfruit pulp if you prefer a smoother filling, removing seeds for a more refined dessert experience.
• Adjust the baking time carefully, watching for a slight jiggle in the center to prevent overcooking and maintain a silky, luscious filling.

• Prep Time: 20 minutes (plus 30 minutes chilling time)
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Australian

Nutrition

• Serving Size: 8
• Calories: 305
• Sugar: 16 g
• Sodium: 78 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 73 mg