Passion fruit, one of the richest fruits on the planet, exotic, tasty, refreshing, citrusy, and definitely very underrated. It is incredible how little popular passion fruit is in recipes, at least here in Uruguay, despite being a fruit that is widely harvested in Brazil, a few km from here.
These tarts make the most of passion fruit. If you like citrus flavors, this recipe is for you. The passion fruit is the total star of this recipe, it really shines, not like it can happen in other recipes where the passion fruit is just a sauce. In this case, the passion fruit is the main ingredient of the filling. It is made from 5 super simple ingredients, without processed products, naturally sweetened, but it doesn’t lose the natural acidity of the passion fruit, it is simply delicious.
The recipe consists of 2 simple steps. Make the passion fruit curd, which is made in a few minutes, thickening the passion fruit pulp (it can be concentrated pulp or use it fresh directly from the fruits) which is thickened thanks to the eggs and coconut oil in a process similar to lemon pie filling. And on the other hand, the oat crusts for the tarts, which are very, very, VERY tasty by itself, the oat bases are delicious, and combined with the passion fruit cream they become a flavor bomb!
Like most of my recipes, this one is very easy to make, healthy, without refined products, it’s quick, and perfect for a snack. This one is also very summery, and light, ENJOY!
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @ gaspar.carreira or send me an email to gasparcareira@gmail.com telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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Passion fruit curd tarts
Oat crust filled with passion fruit curd. This is an easy, summery and light recipe perfect to make on summer!
Ingredients
Crust
- 3 cups instant oats 300g
- 1 cup rice flour 160g
- 2 large eggs
- 1/4 cup liquid oil (coconut or sunflower oil) 60ml
- 1/2 cup coconut or muscovado sugar 75g
- 3 Tbsp water
Passion fruit curd
- 1 cup passion fruit pulp 150g
- 1/4 cup honey 75g
- 4 Tbsp coconut oil
- 3 egg yolks
- 2 whole eggs
Instructions
Crust
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Preheat the oven to 200°C (390°F). And line 5 individual tart molds of about 10cm in diameter (4 inches).
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Process the oats until obtaining a fine flour, combine with the rest of the ingredients of the base. Put in the molds and press well against the base and the edges. Prick the base with a fork (to avoid puffing) and bake 12-15 minutes until golden brown and separate from the edge of the molds. Let cool
Curd
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Heat the passion fruit with the honey and oil over low heat. While beating the eggs with the yolks until they become bubbly. Pour the passion fruit mixture over the eggs while continuing to beat (to avoid cooking the eggs). Continue beating until combined, return to the pot and cook for a few minutes, stirring every few minutes, until it starts to thicken. Remove from heat and let cool
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Fill the bases with the passion fruit cream, put in the fridge and chill. Enjoy chilled with a little whipped cream on top!
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