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).

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.

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.

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.

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.

Store in the refrigerator and enjoy within 2–3 days. Serve chilled for a refreshing, vibrant dessert.