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