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
- 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
- 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.
- 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.
- 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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