Passion Fruit Tartlets With Cranberry Whip
Makes: 6 mini tartlets (size as shown)
Easy, cute, and a serving size fit for yourself and a small group of friends ;)
Ingredients
GROUP A: TART SHELLS
6 mini tart shells (make your own, using the proportions from this recipe, or use store bought shells)
GROUP B: PASSION FRUIT CURD
2 regular sized passion fruits
2 whole medium eggs
1/2 tsp lime juice
4 tbsp butter
1/4 cup granulated sugar
GROUP C: CRANBERRY WHIP
1/2 cup heavy whipping cream
2/3 cup fresh cranberries, puréed
1 tbsp confectioner’s sugar
Method
Tart shells: If making your own at home, follow this recipe and let the tarts cool down at room temperature after they’re done baking, while you prep the passion fruit curd and cranberry whip.
Passion fruit curd: Whisk the eggs, passion fruit flesh, and lime juice in a bowl. Heat up a small saucepan or non-stick skillet on low heat and add the mixture to it. Keep whisking continuously to prevent curdling. Add the butter and sugar, and increase heat to medium-low. Whisk continuously until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer. Remove from the heat and scrape into a mesh strainer, pressing gently on the solids. Scrape any passion fruit curd clinging to the underside of the strainer, into the bowl. Refrigerate to chill for at least 30 minutes before filling the tart shells.
Cranberry whip: Whisk the heavy whipping cream to a soft peaks consistency, but ensure that the peaks are still stable enough to hold by themselves. Fold in the sugar and cranberry purée and keep folding and mixing till the whipped cream is a uniform shade of pink.
Assemble the tarts: Fill the shells with the chilled passion fruit curd and refrigerate them again at this stage for 20 - 30 minutes at the very least. Fill a piping bag or squeezy bottle with the whipped cream and pipe onto the chilled tarts. Enjoy immediately or refrigerate for up to 2 days.
