( MAKES 8 )
My absolute favourite crisp pastry and creamy filling drizzled with vibrant passionfruit. The filling can be made a day before and refrigerated ready for adding to the pastry cases. The cases can also be pre-made and stored in an airtight container. Simple and sublime.
1. Place the flour, icing sugar and butter in a food processor. Blitz until it resembles fine breadcrumbs. Add the egg and blitz to form the dough. Wrap and place in the fridge for 30 minutes.
2. Preheat an oven to 180C. On a lightly floured bench, roll the pastry to¼cmthick. Line 8 x 10cm tart tins. Bake blind for 15 minutes. Remove, and turn the oven to 170C.
3. For the filling lightly whisk the eggs and sugar. Add the cream and half the passionfruit pulp. Pour into the baked pastry cases and bake for 15 minutes until just set. Remove and cool completely.
4. Remove tarts from the tins and spoon a little reserved pulp on each. Dust with icing sugar and serve.
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