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Tropical Passion Fruit Tartlets

With a rich buttery shortbread crust and an impossibly addictive passion fruit curd, your guests will be swooning over these little tarts!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 12
Calories: 230 kcal
Course: Dessert
Cuisine: American

Ingredients

For Shortbread Tart Shells
  • 1 cup butter at room temperature
  • ½ cup powdered sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon vanilla powder or 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • one recipe Passion Fruit Curd
  • kiwi raspberry, strawberry, blueberry or other fruit for garnish
  • mint leaves for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees. Spray a mini muffin tin with vegetable spray and set aside.
  2. In a small bowl, mix together the flour and salt. (if you have vanilla powder, mix it into the dry ingredients. If you're using vanilla extract, add it with the sugar and butter mixture) Set aside.
  3. Add the butter to a large mixing bowl and beat on medium speed with electric mixer to a creamy consistency. Add the powdered sugar and beat for 1-2 minutes until pale yellow and fluffy. (If using vanilla extract, add it here.)
  4. Add the flour to the butter mixture and beat on low speed until incorporated, scraping down sides of bowl as necessary.
  5. Scoop 1 level tablespoon of dough into each muffin tin. Use floured dough tamper, to tamp the dough into the muffin tin to form little shells. Refrigerate for 10-15 minutes until chilled.
  6. Bake for 10 minutes remove from oven and use your dough tamper again, to press the puffed dough down into the shell. Bake another 5-8 minutes until golden brown. Allow the shortbread shells to cool in the pan. Carefully slide a very thin knife between the tart and the pan and remove the shortbread crusts. (Shortbread is naturally crumbly, so don't worry if a little cookie falls away (I call these chef's tastes). Cool to room temperature on a wire rack.
  7. When shells are at room temperature, pipe or spoon curd into the shortbread shells. Top with a piece of kiwi, or other fruit and mint leaves for garnish. Cover loosely with plastic wrap until ready to serve. Best if served the same day.

Notes

  • For quicker tart shells - use a ready made pie crust cut into rounds with a biscuit cutter and tamp them into place with your tamper.

Nutrition Information

Calories 230kcal (12%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 40mg (13%) Sodium 280mg (12%) Potassium 26mg (1%) Sugar 5g (10%) Vitamin A 470IU (9%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 280mg 12%
Potassium 26mg 1%
Sugar 5g 10%
Vitamin A 470IU 9%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.