Passion fruit tarts

Name: Passion fruit tarts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 650 ml Passion fruit nectar; 450 g Sugar; 75 g Butter; 75 g Cornstarch; 3 Eggs (size M); 1 package (250 g; 10 pieces) Strudel dough sheets Filo or Yufka dough; 125 ml Milk; 1 pinch Salt; 7-10 Tbsp Silver beads; 1 Passion Fruit; 1 TABLESPOON Icing sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

650 ml Passion fruit nectar
450 g Sugar
75 g Butter
75 g Cornstarch
3 Eggs (size M)
1 package (250 g; 10 pieces) Strudel dough sheets Filo or Yufka dough
125 ml Milk
1 pinch Salt
7-10 Tbsp Silver beads
1 Passion Fruit
1 TABLESPOON Icing sugar
7-10 Tbsp Cling film
7-10 Tbsp Grease

Directions

1
For the passion fruit curd nectar, bring 300 g sugar and 50 g butter to the boil. Mix the starch with a little water until smooth. Stir into the boiling liquid. Simmer while stirring for at least 1 minute. Pour cream into a bowl. Separate the eggs. Put the egg whites in a cool place. Mix egg yolks with some cream, then stir everything into the remaining cream.
2
Cover cream directly with foil, put aside. Take the dough out of the fridge and let it rest for 10 minutes at room temperature. Heat milk and 25 g butter until the butter has melted. Grease 10 Tartelettes (approx. 10 cm Ø). Spread a slightly damp tea towel on the work surface. Place a dry cloth on top. Unroll the dough sheets and cover with a cloth to prevent them from drying out. Quarter 1 dough sheet. Place one quarter in a mould and brush with milk-butter mixture. Place the second sheet of dough on top of the first and brush it with the milk-butter mixture. Process the remaining two dough sheets in the same way and brush them. Lay out the rest of the dough in the same way in the other moulds. Place the ramekins on 2 baking trays. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 25-30 minutes. Remove from the tins and let cool down. Stir the cream through, spread into the tartlets and chill for approx. 1 hour.
3
Place one quarter in a mould and brush with milk-butter mixture. Place the second sheet of dough on top of the first and brush it with the milk-butter mixture. Process the remaining two dough sheets in the same way and brush them. Lay out the rest of the dough in the same way in the other moulds. Place the ramekins on 2 baking trays. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 25-30 minutes. Remove from the tins and let cool down. Stir the cream through, spread into the tartlets and chill for approx. 1 hour. Beat the egg whites until stiff, adding salt and 150 g sugar. Spread the meringue mixture on the tartlets with a tablespoon. Sprinkle with pearls. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. Take out and let cool down. Halve the passion fruit and remove the pulp. Sprinkle Tartelettes with it. Dust with icing sugar
4
Beat the egg whites until stiff, adding salt and 150 g sugar. Spread the meringue mixture on the tartlets with a tablespoon. Sprinkle with pearls. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. Take out and let cool down. Halve the passion fruit and remove the pulp. Sprinkle Tartelettes with it. Dust with icing sugar
5
1 1/2 hours waiting time