Saturday, 22 February 2014

White chocolate and passionfruit curd mini tartlets

The best buttery and crumbly pastry filled with smooth white chocolate ganache and tangy passionfruit curd… yummy!


For the pastry:
  • 175g plain flour
  • 100g unsalted butter
  • 1 tbsp icing sugar
  • 1 egg yolk
For white chocolate ganache:
  • 150g white chocolate
  • 1/2 cup double cream

To make the pastry combine all ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  Do not over work.  Wrap in foil and chill in the fridge for about 30 minutes.

Roll out the pastry to about 2mm thick, then cut out circles and place in a mini-muffin tray.

Bake in a pre-heated oven at 180C for about 20 minutes until the pastry is golden and baked through.

Take out the oven and leave to cool.

To make the ganache bring cream to the boil, then add chopped chocolate and stir until melted.  

Pour the ganache into pastry cases and leave in the fridge to set, then spoon passionfruit curd onto each tartlet.


No comments:

Post a Comment