- 1 1/2 sheets frozen shortcrust pastry, thawed
- 150 g white chocolate, chopped
- 1/3 cup cream
- 2 Fresh Passion fruits
- 100 gsm Lescure butter
- A little butter for greasing trays
Preheat oven to 180 °C or 160 °C fan. Grease a 12-hole patty pan tray with butter
Using a biscuit cutter, cut 12 x 7cm rounds from pastry. Ease into prepared pan. Chill for 30 mins.
Cut 12 x 8cm circles from non-stick baking paper.
To blind bake pastry cases, line with circles and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans and bake cases for another 5 mins until golden. Cool
Meanwhile, place chocolate and cream, butter in a medium heatproof bowl.
Place over saucepan of simmering water. Ensure the base of bowl does not touch water. Stir for 3-4 mins until chocolate has melted and mixture is smooth.
Add the juice and pulp of 1 passionfruit.
Transfer mixture to heatproof jug and pour into tart cases. Refrigerate for 1 hr until firm.
Serve with the the pulp of the second passionfruit.
Can be made as one big tart instead of 12 small.