coconut yoghurt and passionfruit brûlée tarts

  • ¼ cup (60ml) passionfruit pulp (about 3 passionfruit)
  • 2 cups (240g) coconut yoghurt
  • 2/3 cup (150g) white (granulated) sugar
  • 1 teaspoon passionfruit pulp, extra

shortcrust pastry

  • 1½ cups (225g) plain (all-purpose) flour
  • ½ cup (40g) desiccated coconut
  • 1 tablespoon finely grated lemon rind
  • ½ cup (80g) icing (confectioner’s) sugar
  • 125g chilled unsalted butter, chopped
  • 2 egg yolks
  • 1 tablespoon iced water

 

 

 

  1. To make the pastry, place the flour, coconut, lemon, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and water and process until a dough just comes together. Turn out and bring the dough together to form a ball. Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate the pastry for 1 hour. 
  2. Preheat oven to 160°C (325°F). Use a 12cm cutter to cut 6 rounds from the pastry, re-rolling if necessary. Line 6 x 8cm tart tins with the pastry rounds. Trim the edges and prick the base with a fork. Refrigerate for 20 minutes. Line the pastry cases with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10–12 minutes, remove the paper and weights and bake for a further 12–15 minutes or until the pastry is light golden. Allow to cool completely before removing the cases from the tins. 
  3. Divide the passionfruit pulp between the tart cases and fill each case with yoghurt. Refrigerate for 1 hour or until chilled and firm. Place the sugar and extra passionfruit in a bowl and use your fingers to combine. Sprinkle over the tarts in a thin layer and use a kitchen blowtorch to caramelise. Allow to stand for 5 minutes before serving. Makes 6.

 

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