Passion Fruit Custard Tarts – a delicious recipe with flour, sugar, cold butter, egg yolk, FILLING, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour into a bowl. Stir in sugar. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in egg yolk and 2 tbsp chilled water, mixing to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 mins.
2
Lightly grease six 4-inch tart pans with removable bottoms. Roll pastry out between 2 sheets parchment paper until 1/4-inch thick. Cut out rounds with 6-inch cutter. Press into tart pans, trimming edges. Refrigerate for 15 mins.
3
Preheat the oven to 350u00b0F. Place tart pans on a baking pan. Line tart pans with parchment paper and fill with pie weights or dried beans. Bake for 10 mins. Remove paper and weights and bake for 10 mins. Allow to cool.
4
For the filling, whisk all ingredients in medium bowl until smooth. Pour into tart crusts.
5
Bake for 25-30 mins. Cool slightly. Refrigerate for 2 hours. Serve topped with whipped cream and passion fruit pulp.
772
kcal
Calories
50
g
Fat
68
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups flour, 2 tbsp sugar, 10 tbsp (1 1/4 sticks) cold butter, chopped, 1 None egg yolk, and more.
Yes, Passion Fruit Custard Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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