Passionfruit Brulee Tarts

Passionfruit Brulee Tart

It’s never too late in the game to whip up a few of these delicious little babies. I can guarantee you won’t know the difference between these tarts and the same from Bourke Street Bakery, which I wander past often to covet (and test). You might think brulee tarts would be a bit fiddly, but actually they’re easy and did I mention how good they taste? You will be everyone’s friend if you serve these this Christmas.

I advise making a double batch if you’ve got a big group coming over. In my experience people always want two, just to make sure they’re not poisonous. They’re great served as a solo dessert item, and even better served alongside boozy fruitcakes, which they unexpectedly compliment.

Merry Christmas readers! I hope you’re already tucking into the season’s treats and drinking a little too much champagne.

• Makes: 10 small tarts
• Preparation time: 2 hours, mostly waiting for things to cool
• Setting time: 2 hours

Ingredients

• 600mL cream
• 5 egg yolks
• 2 tbsp caster sugar
• 1 tsp cornflour
• seeds of 1 vanilla pod
•  half a batch of Maggie Beer’s Sour Cream Pastry
• 5 passionfruit
• 1 beaten egg for egg wash

Method

Pour the cream into a small saucepan and heat until it is nearly boiling – remove when froth appears on the edges.  In a separate bowl whisk together the egg yolks and sugar until creamy. Whisk in the cornflour, then whisk in the hot cream. Return everything back to the saucepan, add the vanilla and stir until thick. Remove from heat, transfer to a pouring jug and allow to cool completely.

Preheat the oven to 180C (356F).

Make a batch of sour cream pastry. Roll out to 4mm thick and cut 10 discs with a cookie cutter. Arrange in greased tart tins. Blind bake for 18 minutes, then remove the pastry weights and return to the oven to cook for a further 4 minutes. Remove from oven and allow to cool completely.

Brush the inside of each pastry tart case with egg wash. This will stop the custard making the pastry moist. Spoon the pulp of half a passionfruit into each tart, then fill with custard. Chill in the fridge for at least 2 hours before serving.