Passion Fruit Tartlets

These refined tartlets feature a silky passion fruit curd tucked into crisp, buttery pâte sucrée shells and finished with a swirl of toasted French meringue. The contrast of bright, tangy fruit and delicate sweetness is both elegant and refreshing—a sophisticated take on tropical dessert.

Prep Time:	Chill Time:
1 hr 35 mins	3 hr
Total Time:	Serves:
4 hr 50 mins	4

Ingredients

For the Pâte Sucrée, Sweet Tart Dough:

• 1 1/4 cups all-purpose flour

• 1/3 cup powdered sugar

• 1/3 cup unsalted butter, cold and cut into small cubes

• 1 small egg

• 3/4 teaspoon vanilla extract

• 1/8 teaspoon salt

For the Passion Fruit Curd:

• 2/3 cup passion fruit puree

• 1/2 cup granulated sugar

• 3 large egg yolks

• 1 large egg

• 6 tablespoons unsalted butter, cut into small pieces

• 2 teaspoons lemon juice

• 1 small pinch of salt

Instructions

Make the Pâte Sucrée:

1. In a bowl, whisk flour, powdered sugar, and salt. Add cold butter cubes and work them into the flour until it looks sandy. Stir in the egg and vanilla, mixing just until a dough forms. If dry, add ½ teaspoon cold water. Flatten into a disc, wrap in plastic, and refrigerate for 45 minutes.

   
   

2. Preheat oven to 350°F (175°C). Roll dough to ⅛-inch (3mm) thickness and cut circles to fit four 3-inch tart pans. Press into pans and freeze for 15 minutes.

   
   

3. Line shells with parchment, fill with pie weights, and bake for 12 minutes. Remove weights and bake another 5 minutes, until golden. Let cool completely.

   
   

   Make the Passion Fruit Curd:

4. In a heatproof bowl, whisk together passion fruit puree, sugar, egg yolks, whole egg, lemon juice, and salt. Place bowl over a double boiler and cook, whisking, until thickened (15-20 minutes, or 170°F/77°C). Remove from heat, whisk in butter until smooth. Strain through a fine-mesh sieve. Cover with plastic wrap (pressed onto the surface) and chill for 1 hour.

Assemble the Tarts:

1. Spoon or pipe the passion fruit curd into the cooled tart shells. Smooth the tops. Refrigerate 2 hours to set. If you would like you can top it with a lovely French Meringue