LIME & PASSIONFRUIT CURD TARTLETS

INGREDIENTS

● 125g butter, chilled, chopped

● 1 1/2 cups plain flour ● 1/3 cup caster sugar ● 1/2 cup desiccated coconut

● 1 tsp iced water

LIME AND PASSIONFRUIT CURD

● 1 1/2 tbsp finely grated lime rind ● 1/2 cup lime juice

● 1/3 cup lemon juice

● 4 passionfruit, halved

● 6 egg yolks

● 1 cup caster sugar

● 150g butter, chopped

PASSIONFRUIT TOFFEE

● 2 passionfruit, halved ● 1/3 cup caster sugar ● 1 tbsp water

METHOD

1. Make curd: Whisk lime rind and juice, lemon juice, passionfruit pulp, yolks and sugar in a medium heavy-based saucepan. Place over medium heat. Cook, stirring, for 10 to 12 minutes or until mixture thickens and coats the back of the spoon (do not boil). Remove from heat. Add butter. Stir until mixture is combined. Strain mixture through a fine sieve set over a heatproof bowl. Cover surface with plastic wrap. Cool for 20 minutes. Refrigerate for four hours or until curd is cold and thick.

2. Meanwhile, process butter, flour, sugar and coconut in a food processor until fine crumbs form. Add iced water. Process until dough just comes together, adding an extra 1/2 teaspoon iced water if needed. Shape dough into a disc. Cover with plastic wrap. Refrigerate for 30 minutes or until firm.

3. Preheat oven to 200C/180C fan-forced. Grease 12 x 1.5cm-deep, 6.5cm round (base) loosebased fluted tart pans.

4. Divide dough into 12 portions. Roll out each portion between two sheets of baking paper until 3mm thick. Line base and side of prepared pans with pastry. Trim edges. Line each pan with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 minutes. Remove weights or rice and paper. Bake for five to 10 minutes or until golden brown. Cool completely in pans.

5. Remove pastry cases from pans and place on a serving plate. Divide curd among cases.

6. Make toffee: Place passionfruit pulp, sugar and water in a frying pan over medium-high heat. Cook, stirring occasionally, for five to six minutes or until sugar dissolves and mixture boils and turns golden. Drizzle tartlets with toffee. Stand for five minutes. Serve.

Recipe: Kim Coverdale Photo: Andrew Young