Passion Fruit Curd Raspberry Tarts

Directions

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1. Begin by creaming the softened butter and icing sugar in a bowl using a hand mixer or a whisk until light and fluffy. Add the egg yolks and beat again until smooth. Stir in the salt and sifted flour, then mix with a spatula until the dough just comes together. If you prefer, you can use a stand mixer for this step. Flatten the dough into a disc, wrap it in cling film, and refrigerate for about 1 hour until firm.

2. Lightly grease six 10cm (4-inch) tart tins with butter. Divide the chilled dough into six equal portions and press each one evenly into the prepared tins, trimming the edges neatly with a knife. Prick the bases with a fork and place the tart shells in the freezer for at least 15 minutes to firm up.

3. Preheat the oven to 170°C (340°F). Line each tart shell with a piece of baking paper and fill with baking beans or uncooked rice. Bake for 25 minutes, until the edges start to turn golden. Remove the paper and beans, then brush the bases with a mixture of egg yolk and milk. Return the tarts to the oven and bake for a further 10 minutes until dry and lightly golden. Set aside to cool completely.

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1. In a bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and lime zest until smooth. Gradually whisk in about 80ml (⅓ cup) of the milk to create a smooth mixture without any lumps. Heat the remaining milk in a saucepan until hot but not boiling. Slowly pour the egg mixture into the hot milk, whisking constantly to prevent curdling. Cook over medium-low heat, whisking continuously, until the custard thickens.

2. Remove from the heat, add the butter, and stir until fully melted and incorporated. Cover the custard with cling film directly touching the surface to prevent a skin from forming, and allow it to cool to room temperature. Once cooled, transfer the custard to a piping bag. Spoon the passion fruit curd into another piping bag or keep it ready to use during assembly.

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1. Pipe a layer of custard into each cooled tart shell, smoothing it out with a spoon if needed. Add a swirl of passion fruit curd over the custard, then cover with another layer of custard to seal in the curd. Repeat the process with the remaining tart shells. Arrange the raspberries upside-down on top of each tart, tearing a few if needed to fit more snugly. Pipe or spoon a little extra passion fruit curd into the centre of each raspberry for a colourful, fruity finish.

2. Chill the assembled tarts in the fridge for 2–4 hours to allow them to set beautifully before serving. Just before serving, you can optionally dust the tops with a light sprinkle of icing sugar for an elegant final touch.