PASSIONFRUIT TARTLETS
These tartlets belong in a French pâtisserie window but are surprisingly simple to make. 
This is one of those recipes that looks like it belongs in a French pâtisserie window but is surprisingly simple to make at home. The technique is based on the same principle as a lemon curd - eggs, sugar, fruit and butter, cooked gently over a double boiler and then whipped until silky and light. The result is an intensely flavoured passion fruit cream that you can use as a filling for tarts, layer cakes, sponge cakes, or simply spooned into little glasses as an elegant dessert after dinner. If you have a passion fruit vine that yields more fruit than you know what to do with (like mine does every year), this recipe is for you.
INGREDIENTS
Makes 4 tartlets
· 50 ml (1.7 fl oz) fresh passion fruit juice (approximately 10 passion fruits)
· 1-2 tsp tropical juice, to top up if needed
· 1 whole large egg
· 60 g (2 oz) caster sugar
· 90 g (just over 3 oz) unsalted butter, cut into small cubes, at room temperature
MISE EN PLACE
Cut the passion fruits in half and scoop the pulp and seeds into a small saucepan. Warm gently over low heat for a minute or so as this helps the flesh loosen and release more juice. Pass through a fine-mesh sieve into a bowl, pressing firmly with a spoon to extract as much juice as possible. You should have roughly 50 ml (1.7 fl oz) of juice. If you're a little short, top up with a teaspoon or two of good-quality tropical juice.
Prepare a double boiler: place a glass bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn't touch the water.
Have your stand mixer or electric hand mixer ready for the next stage.
Method
To make the passionfruit cream
In the glass bowl, whisk the egg and sugar together vigorously for 30-40 seconds until the mixture is pale, foamy and the sugar has dissolved. Add the passion fruit juice and stir to combine.
Place the bowl over the double boiler and cook, stirring from time to time, for about 5 minutes or until the mixture thickens noticeably. It should coat the back of a spoon and hold its shape slightly. If you're using a thermometer, aim for around 70°C (158°F). Be careful not to go too far - you don't want to curdle the egg.
Remove from the heat and transfer the mixture immediately into the bowl of a stand mixer fitted with the whisk attachment. Allow the mixture to cool slightly until it reaches approximately 50°C (122°F), then add the butter cubes.
Whisk on medium speed for at least 5 minutes. The cream will gradually become lighter in colour, increase in volume, and develop a smooth, silky texture. For a lighter, more mousse-like consistency, continue whisking for up to 9-10 minutes. The longer you whisk, the more air you incorporate and the fluffier the cream becomes.
When done, refrigerate until needed. The cream will firm up in the fridge quite quickly so if you need to use it for tartlets don’t leave it too long.
To make the tartlets.
Blind bake a 4-tartlet casing using homemade or store bought shortcrust
Spoon or pipe the chilled passion fruit cream into each tartlet shell, creating an even layer and leaving a small lip at the edge for the glaze.
For the glaze, combine the pulp of 2 passion fruits and mix with 4 tablespoon tropical juice in a small saucepan. In a separate small bowl, mix half a teaspoon potato or cornstarch with a teaspoon of cold juice until smooth. Warm the passion fruit mixture over medium heat until it just begins to simmer. Add the starch mixture and stir constantly. You want a consistency that is spreadable but not too liquid, as it needs to sit on top of the cream without running off. If the glaze isn't sweet enough for your taste, stir in a little sugar while it's still warm.
Allow the glaze to cool slightly (but not set), then carefully spoon a thin layer over the top of each tartlet, starting from the centre and letting it spread to the edges.
When done, refrigerate the tartlets for at least 30 minutes to allow the glaze to set. Just before serving, top each tartlet with a piece of fresh passion fruit and a leaf or two of fresh mint. You can also sprinkle a bit of powdered sugar on top.
Tip
If you make the tartlets ahead of time and keep them in the fridge, make sure to take them out 15 minutes before serving them to allow the passion cream to soften.