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Passionfruit & Coconut Tarts

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Passionfruit and Coconut Tarts

Passionfruit and coconut always play so pleasantly together, transporting our tastebuds to the tropics. These pretty tarts combine these flavours in crisp and buttery shortcrust pastry cases for a treat that is bound to impress.

Equipment

  • Equipment Needed: 12 hole baking tin (with holes at least 2 1/2cm deep)

Ingredients
  

Ingredients (Makes 10-12)

    Shortcrust Pastry

    • 250 g Plain flour
    • 2 tbsp Caster sugar
    • 125 g Butter cold
    • 1/8 tsp Salt
    • 3-4 tbsp Water ice cold

    Passionfruit and Coconut Filling

    • 2 Eggs large, free range
    • 90 g Butter
    • 150 g Desiccated coconut
    • 120 g Caster sugar
    • 1/2 Jar Passion Passionfruit Curd

    Instructions
     

    Instructions

    • Make the pastry by mixing the flour, sugar and salt together in a basin and then rubbing in the butter until it resembles breadcrumbs. Add 3 tablespoons of the water and mix with a blunt knife, until it comes together. Add the remaining water if necessary, but aim for a soft dough rather than a wet, sticky dough
    • Knead the dough briefly, wrap and let rest in the fridge for 30 minutes
    • Preheat the oven to 180C/ 350F/ GM4
    • When the pastry is ready roll it out, on a floured worktop, to the thickness of a £1 coin. Cut circles big enough to fill the holes in your baking tin (you will get 10-12 depending on the size of your tin holes)
    • Press the pastry circles into each hole, prick the base with a fork and spoon 1 heaped teaspoon of Passion passionfruit curd into pastry case
    • Make the topping by melting the butter and mixing it with the coconut, sugar and egg in a mixing bowl
    • When thoroughly mixed, divide this topping over the top of each pastry case. Use a dessert spoon to slide it into each hole, covering the passionfruit curd. Don’t be afraid to pile it up high to use up all of the filling – the tarts look better this way
    • Bake for 10 minutes then turn the heat down to 160C/ 310F/ GM3 1/2 and bake for a further 10 minutes, covering loosely with foil if the coconut looks in danger of browning too much
    • Once baked, let cool in the tin then use a sharp knife to ease them out

    Notes

    Serving Suggestions
    These passionfruit and coconut tarts can be served just as they are for a treat with a cup of tea. Alternatively, serve with ice cream to turn them into an after dinner dessert.
    Expert Tips
    • These tarts are best made with a non-stick baking tin with deep sided holes (at least 2 1/2cm) to accommodate a generous curd filling. If you use a shallower tin expect to make more tarts, but you’ll need to reduce the amount of curd in each one.
    • Do allow the dough time to chill in the fridge before rolling it out – this lets the glutens in the pastry relax and will result in a better shortcrust pastry.
    • If necessary, lay two strips of baking parchment in each hole (forming a cross) to aid removing the tarts from the tin once cooled (recommended if you know baked goods have a tendency to stick in your tin).
    • A small sharp knife, gently inserted between the tin and the pastry shell is usually sufficient to release the tarts.
    • Store bought sweet shortcrust pastry can be used in place of homemade.

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