John Myers
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Passion Fruit Tartlets
The perfect passion fruit tartlets recipe with a picture and simple step-by-step instructions.
For the dough
- 150 g Flour
- 100 g Butter
- 50 g Powdered sugar
For the mousse
- 4 piece Gelatin sheet white
- 300 ml Passion fruit / maracuja
- 20 g Powdered sugar
- 1 piece Pressed lime
- 3 tablespoon Vodka
- 2 piece Protein
- 30 g Sugar
- 250 g Whipped cream
For the jelly
- 3 piece Gelatin sheet white
- 300 ml Passion fruit juice
- 3 tsp Powdered sugar
- 5 piece Physalis
- Preheat the oven to 160 degrees. Knead the shortcrust pastry ingredients and refrigerate the dough for 30 minutes. Roll out thinly on baking paper, cut out circles with a dessert ring and bake in the oven for about 20 minutes. Let cool and place the dessert rings around the circles.
- For the jelly, soak the gelatine in cold water, squeeze it out and dissolve it in a little hot juice. Add the remaining juice, a little lime juice and powdered sugar, stir and put in a cool place.
- For the mousse, soak gelatine in water, squeeze it out and dissolve in a little heated juice. Add the powdered sugar, 2 tablespoons of lime juice and vodka to the remaining juice. Beat egg whites with sugar until stiff. Whip the cream. As soon as the juice has gelled, fold in the cream, then the egg whites.
- Pour the mixture into the dessert rings. Just before setting, spread the jelly on the tart and let it sit in a cool place. Serve dusted with powdered sugar.
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