coconut yoghurt and passionfruit brûlée tarts
- ¼ cup (60ml) passionfruit pulp (about 3 passionfruit)
- 2 cups (500g) coconut yoghurt+
- ⅔ cup (150g) white (granulated) sugar
- 1 teaspoon passionfruit pulp, extra
- 1½ cups (225g) plain (all-purpose) flour
- ½ cup (40g) desiccated coconut
- 1 tablespoon finely grated lemon rind
- ½ cup (80g) icing (confectioner’s) sugar
- 125g cold unsalted butter, chopped
- 2 egg yolks
- 1 tablespoon iced water
- To make the shortcrust pastry, place the flour, coconut, lemon rind, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and water and process until a dough just comes together. Turn out the dough and gently knead to bring together into a ball. Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 1 hour.
- Use a 12cm cookie cutter to cut 6 rounds from the pastry, re-rolling if necessary. Use the rounds to line 6 x 8cm round tart tins. Trim the edges and prick the bases with a fork. Place on a baking tray and refrigerate for 20 minutes.
- Preheat oven to 160°C (325°F). Line each pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10–12 minutes, remove the paper and weights and bake for a further 12–15 minutes or until the pastry is light golden. Allow to cool completely in the tins.
- Remove the pastry cases from the tins. Divide the passionfruit between the cases and fill each with yoghurt. Refrigerate for 1 hour or until firm.
- Place the sugar and extra passionfruit in a bowl and use your fingers to combine. Sprinkle over the tarts in a thin layer. Using a small kitchen blowtorch, caramelise the tops. Allow to stand for 5 minutes before serving. Makes 6.
+ You can buy yoghurt made with coconut milk at some supermarkets and at grocers and specialty food stores.
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