Passion fruit tartlets
Gordon Ramsay's masterclass in making smart yet easy petits fours
Difficulty and servings
Makes 48
Preparation and cooking times
Ready in 1 hour plus chilling
- Cream the butter and sugar together until soft. Beat in the egg, scrape in the vanilla seeds, then add the flour gradually until you have a crumbly mixture. Using your hands, knead the dough lightly until smooth. Divide into 2, wrap and chill for 30 minutes before using.
- To make the curd, whizz the passion fruit pulp in a blender. Push through a sieve and add to the lemon juice. Mix with the egg yolks, sugar, zest and cream in a large bowl and set over a pan of simmering water. Cook, stirring, until the mixture is thick and smooth. Cool and chill.
- Heat the oven to 180C/fan 160C/gas 4. Butter and flour 48 tartlet cases or mini muffin tins. Roll out the dough very thinly and use to line the cases. Line with tissue and a few grains of rice, then bake blind for 10 minutes. Cool. These will keep in an airtight container for up to a week.
- Spoon curd into each tartlet and level the tops. To glaze, sprinkle with sugar and run a blow torch over.
Passion fruit curd
The curd will keep for about 10 days in the fridge - in my house, the kids pinch it to eat on crumpets.
Recipe from olive magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/9882/
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Ingredients
- 125g butter , softened
- 90g caster sugar
- 1 large egg
- 1 vanilla pod , split
- 250g plain flour
PASSION FRUIT CURD
- 3 lemons , zested and juiced
- 4 passion fruit
- 6 egg yolks
- 180g caster sugar
- 142ml carton double cream
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Make ahead and keep these pretty little petits fours for a weekend dinner party
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ratings
Gordon Ramsay shows how to make the perfect petits fours, with these dainty little show-stoppers
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ratings
Difficulty and servings
Makes 48
Preparation and cooking times
Ready in 1 hour plus chilling
Ingredients
- 125g butter , softened
- 90g caster sugar
- 1 large egg
- 1 vanilla pod , split
- 250g plain flour
PASSION FRUIT CURD
- 3 lemons , zested and juiced
- 4 passion fruit
- 6 egg yolks
- 180g caster sugar
- 142ml carton double cream
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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18 October 2011
BakingSoda commented on this recipe
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