🟡 Tartelette Maracuja — Passionfruit Tartlets
Elegant tartlets with buttery shortcrust, silky passionfruit cream, and a vibrant jelly topping. A bright, tangy bite of sunshine for winter days.Though seasonal eating is often associated with local produce, winter invites us to explore fruits from warmer parts of the world. Passionfruit, in peak season now, brings color and acidity that uplift the palate — especially when paired with delicate pâte sucrée and white chocolate. These tartlets are a celebration of citrusy freshness and French finesse.
Ingredients
🥧 Sweet Shortcrust Pastry
- 80 g unsalted butter softened
- 45 g powdered sugar
- Pinch of salt
- 0.5 tsp vanilla paste
- 20 g milk
- 180 g all-purpose flour type 405
🍫 Base Coating
- 30 g white chocolate
🍮 Passionfruit Cream
- 50 g passionfruit juice
- 40 g sugar
- 1 egg
- 100 g unsalted butter cubed
🍑 Passionfruit Jelly Topping
- 40 g passionfruit juice
- 10 g sugar
- 10 g water
- 0.5 gelatin sheet gold grade
- Pulp of 1 fresh passionfruit with seeds
Instructions
Shortcrust Pastry
- Cream together butter, powdered sugar, vanilla paste, and salt.
- Mix in milk.
- Add flour and knead just until a uniform dough forms.
- Roll between two sheets of parchment to your desired thickness (using guide rods for evenness).
- Chill dough for at least 30 minutes (or overnight).
Shaping the Tartlets
- Cut four long strips of dough, slightly taller than your tartlet rings. Line each ring with a strip and press gently.
- Cut out four 8 cm circles and press into the base of each mold to connect with the sides.
- Trim excess dough with a sharp knife.
- Chill again for 30 minutes.
- Preheat oven to 160°C (convection).
- Prick the bases and bake on a lined tray for 15–20 minutes until golden.
- Tip: No need for baking weights if your tart shells are well chilled beforehand.
White Chocolate Coating
- Melt white chocolate gently (double boiler or microwave).
- Brush a thin layer inside each cooled tart shell.
- This prevents soggy bottoms and adds a subtle sweetness.
Passionfruit Cream
- Bring passionfruit juice and sugar to a boil.
- In a bowl, whisk the egg and temper with the hot juice.
- Return mixture to the pot and cook until slightly thickened.
- Remove from heat and cool for 15 minutes.
- Blend in cold cubed butter using an immersion blender until smooth.
- Fill tart shells, leaving a little space at the top for the jelly layer.
Passionfruit Jelly
- Soften gelatin in cold water.
- Dissolve sugar in passionfruit juice.
- Gently melt gelatin (microwave or double boiler), then stir into juice.
- Add fresh passionfruit pulp (with seeds).
- Spoon evenly over the cream layer in each tartlet.
- Chill until fully set.
- Serving
Serving
- Store in the refrigerator and enjoy within 2–3 days. Serve chilled for a refreshing, vibrant dessert.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.