Passionfruit – or granadilla – is a superbly refreshing tropical fruit that has a tangy, deliciously sour flavour that perfectly complements the sweetness of the creamy filling of these Passionfruit Tartlets, made in individual fluted Mini Pie Dishes lined with a buttery crushed Tennis Biscuit crust.
- 200g tennis biscuits, crushed
- 75g butter, melted
- 12 passion fruits to produce approx., 250ml juice
- Pulp from 2 of the juiced passion fruit
- 190ml sugar
- 15 ml gelatin
- A little cold water
- 250ml cream
- 3 egg whites
Preheat oven to 180°C.
Mix the crushed biscuit crumbs with the melted butter, and push the mixture into 4 Le Creuset Mini Pie Dishes and bake for 10 minutes. Remove from oven and allow to cool completely.
Place sugar and juice in a double boiler and heat up until the sugar dissolves. Do not allow it to boil or become too hot as it will lose its colour.
Sponge the gelatin in 30ml cold water for 5 minutes and then place in the microwave to melt.
Add the melted gelatin to the juice and sugar and allow to cool and oil (start thickening) in the fridge.
Whip the cream and fold into the oiled granadilla mixture, followed by the stiffly beaten egg whites.
Pour into the tartlet cases and allow to set in the fridge.