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Friday, July 24, 2009

lemon tartlets with passionfruit variation

Afternoon Tea: lemon (with icing sugar) and passionfruit tartets

I have some of my grandmother's recipes and one is for a passionfruit tart. Apparently as a child this was my Dad's favourite and he just could not get enough of it. So one day my grandmother made him two and told him to sit down and enjoy. He ate both but never touched passionfruit tart again!

I made some passionfruit tartlets today and they were just lovely. I have a recipe for lemon tartlets and so I swapped the lemon for passionfruit and they were just delightful. However a couple of weeks ago I tried adapting the same recipe with oranges but it didn't have much flavour, I have thought if I tried again I should try adding more orange rind. I might try some lime ones next!

Lemon Tartlets:
1/2 cup caster sugar
grated zest and juice of 1 lemon
3 sheets shortcrust pastry- just thawed
3 eggs, lightly beaten
2/3 cup thickened cream

1. Preheat oven to 200 C
2. Whisk sugar with zest and juice in a jug and set aside to let sugar dissolve.
3. Grease 2 x 12 patty pans, cut pastry to fit and push down. pierce the bottom of the pastry once or twice with a fork.
4. Add cream and eggs to lemon mixture and whisk to combine, pour into pastry shells.
5. Bake for 10-12 minutes until pastry is brown and filling just set.
6. Cool in pans for 10 minutes and dust with icing sugar to serve.

Passionfruit tartlets: replace lemon and rind with pulp from 1 or 2 passionfruit.

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