Passion fruit and ginger tartlets

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the lemon hot, grate dry and thinly grate the peel. Knead half of the lemon rind, 80 g butter, icing sugar, salt, 1 egg yolk, flour, almonds and 1-2 tbsp. cold water with your hands to a smooth dough.

2. 2

   Press the dough flat and wrap in foil. Chill for about 30 minutes.

3. 3

   Melt 50 g butter. Peel ginger and grate finely. Halve the lemon and squeeze the juice from one half. Halve the passion fruit and remove the pulp from the peel. Beat eggs, 2 egg yolks and sugar until light creamy.

4. 4

   Fold lemon juice and pulp into the egg mixture. Add butter and ginger and heat the mixture over a low heat while stirring until the mixture thickens. Remove the pot from the heat and let it cool down a little while stirring occasionally.

5. 5

   Roll out the dough on a floured work surface. Cut out about 6 circles (each 11.5 cm Ø). Knead the dough again and cut out about 2 more circles. Grease 8 tartlet cups (approx. 10 cm Ø) with lift-off base and line with the dough circles.

6. 6

   Pour the cream into the moulds and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes until golden brown. Remove from the oven, let cool on a cake rack, then chill for approx. 2 hours.

7. 7

   Sprinkle with coarse sugar before serving.

Nutrition Facts

KCAL
330 kcal

CARBS
32 g

FATS
20 g

PROTEINS
6 g