Easy Passion Fruit Tartlets with Silky Passion Fruit Curd

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Extract the passion fruit juice. Cut open the passion fruits and scoop out the flesh and seeds with a small spoon into a small saucepan. Warm gently over low heat (do not boil) to soften the flesh for better juice extraction, which takes a few minutes. Pass through a fine sieve to separate the juice, yielding approximately 50ml of fresh passion fruit juice.
   ▶ ≈1:36
2. 2
   Combine the egg and sugar. Place the whole egg in a bowl, add sugar, and whisk vigorously for about 30-40 seconds until the mixture becomes foamy, pale, and the sugar is fully dissolved.
   ▶ ≈2:27
3. 3
   Add the strained passion fruit juice to the egg and sugar mixture, stirring gently with a spoon to combine.
   ▶ ≈3:56
4. 4
   Thicken the mixture using a double boiler. Set the bowl containing the mixture over a saucepan with gently simmering water. Stir occasionally for about 5 minutes until the mixture thickens noticeably. When it coats the back of a spoon smoothly and reaches the consistency of a purée (around 70°C), remove from heat and stop cooking to prevent curdling.
   ▶ ≈4:21
5. 5
   Transfer the thickened mixture immediately to a stand mixer bowl. Wait until it cools to about 50°C, then add the butter. Turn on the mixer to fully emulsify the butter with the fruit mixture for at least 5 minutes. You can continue mixing up to 9 minutes for a fluffier, whiter texture. Finish with about 30-40 seconds on high speed. (Alternatively, use a hand blender to combine the fruit mixture and butter together—this method is particularly useful for larger quantities.)
   ▶ ≈5:21
6. 6
   Prepare the glaze. Combine the flesh and seeds of 2 fresh passion fruits with about 2 tablespoons of fruit juice. Heat gently over medium heat in a small saucepan until nearly boiling. In a separate small bowl, mix about 0.5 teaspoon of potato or corn starch with a small amount of juice to create a smooth slurry.
   ▶ ≈8:27
7. 7
   Thicken the glaze. Pour the starch mixture into the heated passion fruit juice, stirring constantly until smooth. The mixture will thicken rapidly. If too thick, thin with additional juice to reach a spreadable consistency—it should be gooey but still flow slightly. Adjust sweetness with sugar if desired.
   ▶ ≈9:02
8. 8
   Assemble the tartlets. Place the chilled, solidified passion fruit cream into the pastry shells, smoothing it into a platform at the base and edges with a spoon. Carefully spoon the thickened glaze onto the center and let it spread to the edges. Refrigerate briefly to set.
   ▶ ≈10:08
9. 9
   Garnish and serve. Top each tartlet with a piece of fresh passion fruit and a sprig of fresh mint. Serve and enjoy.
   ▶ ≈10:50