Mini Passionfruit Condensed Milk Tarts

Mini Passionfruit Condensed Milk Tarts are a delightful and refreshing treat that combines the tangy sweetness of passionfruit with the creamy richness of condensed milk. These individual-sized tarts are perfect for parties, afternoon tea, or when you simply want to enjoy a tropical-flavored dessert. With a buttery crust and luscious filling, they’re both easy to make and irresistibly delicious. Here’s the detailed recipe to guide you step-by-step.

Ingredients for Mini Passionfruit Condensed Milk Tarts

For the Tart Shells:

All-Purpose Flour: 1 1/2 cups (190g).
Unsalted Butter: 100g, chilled and cubed.
Powdered Sugar: 1/3 cup (40g).
Egg Yolk: 1 large.
Cold Water: 1–2 tablespoons, as needed.

For the Filling:

Sweetened Condensed Milk: 1 can (395g).
Egg Yolks: 2 large.
Passionfruit Pulp: 1/2 cup (about 6 passionfruit).
Fresh Lemon Juice: 2 tablespoons (to enhance the tangy flavor).

For Garnish:

Fresh Passionfruit Pulp: 2–3 passionfruit, for drizzling on top.
Mint Leaves: Optional, for a decorative touch.

Step-by-Step Instructions

1. Make the Tart Shells

Preheat your oven to 350°F (175°C). Grease a muffin tin or mini tart pans to prevent sticking.
In a food processor, pulse together the flour and powdered sugar until combined.
Add the cubed butter and pulse until the mixture resembles coarse breadcrumbs.
Add the egg yolk and a tablespoon of cold water, pulsing until the dough begins to come together. If needed, add an extra tablespoon of water.
Turn the dough out onto a floured surface, knead gently to form a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Roll and Shape the Dough

Roll out the chilled dough on a floured surface to about 1/8-inch (3mm) thickness.
Use a round cutter slightly larger than the muffin tin cavities to cut out circles of dough.
Gently press each circle into the prepared muffin tin or tart pans, trimming any excess dough. Prick the bases with a fork to prevent puffing.

3. Bake the Tart Shells

Place a small piece of parchment paper into each tart shell and fill with baking weights or dried beans.
Bake the tart shells for 10 minutes. Remove the weights and parchment paper, then bake for another 5 minutes until lightly golden. Let them cool completely before adding the filling.

4. Prepare the Filling

In a mixing bowl, whisk together the condensed milk, egg yolks, passionfruit pulp, and lemon juice until smooth and well combined.
Pour the mixture into the cooled tart shells, filling each one just below the rim.

5. Bake the Tarts

Bake the filled tarts in the preheated oven for 10–12 minutes, or until the filling is set but still slightly wobbly in the center.
Remove the tarts from the oven and allow them to cool to room temperature before chilling in the fridge for at least 2 hours.

6. Garnish and Serve

Just before serving, drizzle fresh passionfruit pulp over the top of each tart for an extra burst of flavor.
Add a small mint leaf to each tart for a decorative and refreshing touch, if desired.

Tips for Perfect Mini Passionfruit Condensed Milk Tarts

Make-Ahead Option: The tart shells can be baked a day in advance and stored in an airtight container at room temperature. Fill and bake them the next day for a quick dessert.
Smooth Passionfruit: If you prefer a smoother filling without seeds, strain the passionfruit pulp before using it in the recipe.
Zesty Flavor: Add a little grated lemon zest to the filling for a more citrusy kick.
Storage: Store the tarts in the refrigerator for up to 3 days. Serve chilled for the best flavor and texture.

Why You’ll Love These Mini Tarts

Mini Passionfruit Condensed Milk Tarts are the perfect bite-sized indulgence, with their buttery crust, creamy filling, and vibrant passionfruit topping. They’re not only delicious but also stunning to serve, making them an excellent choice for entertaining or simply treating yourself to something special. Give this recipe a try, and transport your taste buds to the tropics with every bite!