I almost didn’t post this recipe today but these are so yummy I just had to share! You see I’ve made these twice over the last month or so but because they were for Christmas and a bridal shower I catered I didn’t get a chance to ‘shoot’ them the way I normally would… These are summery and a lot easier to make than I thought they might be, however, if the idea of making your own pasty cases is just too difficult or you are short on time you can use store bought cases.
1 cup flour
1/2 cup desiccated coconut
4 tablespoons caster sugar
125 grams cold butter, cubed
3-5 tablespoons iced water
Barkers Passionfruit and Lemon Filling
White Chocolate Ganache Topping
100 grams white chocolate melts
100 mls cream
To make the pastry place listed ingredients (bar the iced water) into the bowl of your food processor. Whizz for about 30 seconds or until the mixture resembles fine crumbs.
Using the pulse mode begin to add the iced water until your mixture forms a dough.
Remove the dough and wrap it in cling film. For ease later in the process flatten it and work it into a disk shape before refrigerating for at least an hour.
Spray x2 12 hole mini muffin pans with oil. Ensuring that the pans are well coated.
Flour your bench or work space lightly and roll out the pastry to about 3mm in thickness.
Use a round cutter (5-7cm works best for mini muffin pans) to cut out 24 disks.
Press the disks into the base and sides of the muffin pans. Use a fork to prick the base of each of your tarts (pricking prevents the pastry from shrinking).
Place the tarts into the freezer for at least an hour before baking.
Pre-heat your oven to 180°C. Bake tart cases for 12-15 minutes until the pastry is golden and firm. Remove from the oven and cool in tins for 5 minutes before placing on cooling racks to cool completely.
Once the cases have cooled fill with Barkers Passionfruit and Lemon filling. If you are short on time you could serve as is, maybe placing a mint leaf on top as a garnish, but if you truly want to impress top with white chocolate ganache.
To make the ganache place the white chocolate and cream in a glass bowl and microwave for about 45 seconds until the cream is hot (but not boiling), stir to combine into a smooth consistency. Refrigerate to cool and thicken, this will take at least an hour or two so is best done ahead of time.
Beat the ganache with an electric mixer until it becomes pale and fluffy so that you can pipe it.