Yearning for a beach vacation? Satisfy a bit of that travel itch with tropical fruit—like exotic passion fruit featured in these tasty tarts.
- Prep time 45 minutes
- Total time 1 hour
- Portion size 6 servings
Ingredients
Chocolate Crust:
Passion Fruit Filling:
Method
Chocolate Crust
Preheat oven to 350°F. In bowl, combine cookie and graham cracker crumbs and salt. Add butter and mix until moist. With your hands, press mixture into bottoms and up edges of six 4-inch tart pans with removable bottoms.
Place tart pans on baking sheet; bake for 10 minutes. Place pans on rack and let cool completely.
Passion Fruit Filling
Meanwhile, cut 6 passion fruits in half. Using teaspoon, remove flesh and place in bowl. Add lemon juice and ginger; mix to coat. In saucepan, combine sugar, cornstarch and vanilla. Add eggs and passion fruit mixture; whisk together. Bring to boil; cook for 1 minute, whisking constantly. Remove from heat. Add butter, one piece at a time, whisking until melted. Strain passion fruit filling through fine sieve placed over clean bowl, if desired. Place plastic wrap directly on filling and let cool in refrigerator. (Make-ahead: Can be refrigerated for up to 3 days.)
Spread 1 tbsp melted chocolate over each tartlet crust. Refrigerate until chocolate has set, about 5 minutes.
Meanwhile, in bowl, using stand mixer, beat cream on medium-high speed until medium-firm peaks form. Fill tartlets with passion fruit filling, swirl with a dollop of whipped cream and garnish with pulp of remaining passion fruit.
Nutritional facts PER SERVING: about
- Iron 3.1 mg
- Fibre 2 g
- Sodium 245 mg
- Sugars 39 g
- Protein 6 g
- Calories 600
- Total fat 42 g
- Cholesterol 210 mg
- Saturated fat 25 g
- Total carbohydrate 50 g
