Step 1

For the tartlet shells: Put all ingredients in the food processor apart from the egg. Pulse for 30 seconds. Mix to get very small crumbs.

Step 2

Add the egg, pulse until everything is combined.

Step 3

Remove the dough from the food processor. Bring the dough together into a ball and roll between two sheets of baking paper to be about 2-3mm.

Step 4

Place in the refrigerator for a minimum of 1h or until the dough will firm up. You can leave it overnight.

Step 5

Remove the dough from the fridge. Line tart pans or tart rings with the dough and trim off any excess dough. Using a fork, gently perforate the bottom of the shells.  Refrigerate for at least 15 min to firm up.

Step 6

Preheat your oven on 160’C.

Step 7

Bake your tart shell in your preheated oven for 12-15 minutes. Cool them completely before filling.

Step 8

For the lemon curd: Place the eggs , sugar passionfrut pulp and Lemon Juice in a small bowl over Bain Marie.

Step 9

Whisk to combine then turn on very low to low heat. Whisk for until the liquid looks like it is starting to thicken.

Step 10

Cut the butter into small cubes and slowly add them to the egg mix. 

Step 11

Whisk until melted and combined each time before adding more.

Step 12

Cook on low heat until the curd has thickened.

Step 13

Cool before serving.

Step 14

Assembly:

Fill the tart shells with the curd filling.  Refrigerate for 30 minutes before serving to set. Garnish with fresh raspberries

Tip 1. You can make the curd in the blender jug by placing all ingredients (apart form the butter) inside the blender jug.

Set the speed on high and blend for 5 min. Add the butter and blend on high for another 2-3 min.

Tip 2. If you don’t like passionfruit, switch the pulp to more lemon or even orange juice.

Tip 3. Add lemon zest for more lemon flavour

Tip 4. Baked Tart shells can be stored in airtight container for up to one week.