Lately, I’ve been feeling this constant rush – of needing to get something out there quickly (I think this urgency increases exponentially the longer I am unemployed – or working for myself as my husband so nicely puts it). Don’t I need to show something for all this time I’m taking – a finished product, some sort of proof that I haven’t been squandering my time? But in all that rush, I am forgetting the importance of the process – that there is virtue sometimes in taking time, making mistakes, marinading in something, letting it stew – that sometimes, sooner doesn’t equal better. Like these tarts, they need time in the fridge to set, to take shape, to get sturdy – there is no rushing them.
And really, can we talk about these tarts? They are sweet, tart, buttery and delicious. The crust resembles crumbly shortbread, the filling is creamy and tangy, with a little pop of citrus. They make me very happy. Try them, they just might make your day.
Here’s the recipe:
Passionfruit Lime Tarts
makes about 15 small tarts
What You’ll Need:
1 cup (225g) unsalted butter, cold, cut into cubes
3/4 cup + 1 tbsp (100g) icing sugar
2 3/4 cups (~345g) purpose flour
1/4 (28g) almond meal*
1 egg, lightly beaten
250g mascarpone, drained
3/4 cup (~93g) icing sugar, sifted**
1/2 cup passionfruit juice (about 4-5 passionfruits)
Zest of 1 lime
Blueberries & icing sugar to finish.
*If you don’t have almond meal, you can omit and increase the flour to 3 cups.
** You can use less icing sugar for less sweet tarts. But if your passionfruits are pretty sour like mine, you’ll need a good bit of sugar to sweeten it out.
What to do:
Whisk flour and icing sugar together in a medium bowl. Add butter cubes and use a fork to gently press the butter into the flour mixture, until the mixture looks a little like breadcrumbs. You can also use a food processor to do this. Mix egg into the mixture until it comes together and forms a dough. Flatten dough into a disc and wrap tightly in clingwrap. Chill in the fridge for 30 minutes.
When ready, remove dough from fridge and roll it until about 1/4″ thick. Since the dough is rather soft, I like to do this between two sheets of parchment paper, it makes the dough easier to handle. Get a 12-cup muffin tray ready. Find a circle cutter that is slightly wider than the muffin cups on your tray (I used a wine glass) and use it to cut out rounds of dough. Next, carefully lift each round off the parchment paper and place it in a muffin cup. Use your fingers to gently press down on the base, slowly moving out towards the edges and finally, up the sides. You can use a pastry cutter to give the crust a nice edge. Prick the base of each tart with a fork and then place in the refrigerator for another 15-30 minutes.
Preheat oven to 180C. In the meantime, cut out little circles of parchment paper, about the size of your muffin cups. Remove the tray from fridge and line the bottom of each tart with the prepared parchment. Fill with rice or baking beans and bake for 15 mins.
Take out from oven and remove the parchment and weights, then bake for another 10-15 mins until golden. Once ready, remove from oven and let cool in tray.
Whilst tart shells are baking, prepare the filling. Cut passionfruits in half and use a spoon to scoop out the flesh. Put in a blender and blitz. Put through a sieve and retain the juice. Combine mascarpone, lime zest, and passionfruit juice in a medium bowl and whisk well. Sift in icing sugar and whisk together. Once shells are cool, spoon filling into the shells and allot to set in the fridge until they are firm (I chilled mine overnight but they were set within 2-3 hours). Serve with fresh blueberries on top and a sprinkle of icing sugar. Enjoy!