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Passion fruit curd tarts
Prep Time
10 mins
Cook Time
20 mins
 

Oat crust filled with passion fruit curd. This is an easy, summery and light recipe perfect to make on summer!

Course: Dessert, Snack, tea time
Servings: 5 individual tarts
Author: Gaspar Carreira
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
  1. Preheat the oven to 200°C (390°F). And line 5 individual tart molds of about 10cm in diameter (4 inches).

  2. 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
  1. 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

  2. Fill the bases with the passion fruit cream, put in the fridge and chill. Enjoy chilled with a little whipped cream on top!