Lemon and Passionfruit Tarts with Berries
60g unsalted butter
90g (1/3 cup) caster sugar
2 eggs
2 tablespoons self-raising flour
60ml (1/4 cupe) lemon juice
1 teaspoon grated lemon zest
1 passionfruit, pulp removed
3 sheets filo pastry
125g (1 cup) fresh berries
Preheat oven to 180C.
Beat butter and sugar until light and creamy. Add the eggs one at a time. Add the flour, lemon juice, zest and passionfruit pulp, and beat until well combined.
Carefully line muffin tins with pastry. Pour in the lemon mixture and bake for 20-25 minutes or until set.
Serve topped with fresh berries and cream (we used hand-whipped cream, mixed with passionfruit pulp).
Makes 6.
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