Passion Fruit Custard Tarts

1. 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. 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. 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. 4

   For the filling, whisk all ingredients in medium bowl until smooth. Pour into tart crusts.

5. 5

   Bake for 25-30 mins. Cool slightly. Refrigerate for 2 hours. Serve topped with whipped cream and passion fruit pulp.

* Per serving · 4 servings · Values may vary.