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Mini Passionfruit Condensed Milk Tarts

If you’re looking for a dessert that’s equal parts tangy, sweet, and utterly irresistible, these Mini Passionfruit Condensed Milk Tarts are here to steal the show. Imagine a buttery, flaky crust filled with a creamy, tropical passionfruit custard that’s perfectly balanced with the richness of condensed milk. Each bite is like a mini vacation to a sunny paradise.

I first discovered the magic of passionfruit tarts during a trip to Australia, where they’re a beloved treat. I knew I had to recreate them at home, and after a few experiments, I landed on this recipe. These tarts are now a staple at my dinner parties, and they always disappear within minutes.

What makes these tarts so special is their simplicity. With just a handful of ingredients, you can create a dessert that looks and tastes like it came from a fancy bakery. Plus, their mini size makes them perfect for sharing (or not—no judgment here!).

Whether you’re hosting a brunch, a dinner party, or just treating yourself, these Mini Passionfruit Condensed Milk Tarts are sure to impress. So, grab your tart pans, and let’s get baking!

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These Mini Passionfruit Condensed Milk Tarts are a tropical dream come true. They feature a buttery, flaky crust filled with a creamy passionfruit custard that’s sweet, tangy, and utterly delicious.

The star of the show is the passionfruit, which adds a bright, citrusy flavor that pairs perfectly with the richness of the condensed milk. The mini size makes them perfect for parties, and they’re surprisingly easy to make.

What sets this recipe apart is its balance of flavors and textures. The crisp crust, the smooth filling, and the burst of passionfruit seeds create a dessert that’s as beautiful as it is tasty.

Whether you’re a seasoned baker or a newbie in the kitchen, these tarts are a must-try. They’re the perfect combination of indulgence and freshness, and they’re guaranteed to become a favorite.

Exciting Story

Let me tell you about the first time I made these tarts for my friends. It was a warm summer evening, and I wanted to end our dinner on a high note. I had just returned from my trip to Australia, where I fell in love with passionfruit desserts, and I was eager to share that experience.

As I pulled the tarts out of the oven, the smell of buttery pastry and tangy passionfruit filled the air. My friends gathered around the table, and when they took their first bite, their eyes lit up. “These are incredible!” one of them exclaimed.

Since then, these tarts have become my go-to dessert for any occasion. They’re always a hit, and I love seeing the smiles on people’s faces when they try them.

There’s something so satisfying about creating a dessert that brings people joy, and these Mini Passionfruit Condensed Milk Tarts do just that. They’re a reminder that the best things in life come in small packages.

Why These Mini Passionfruit Condensed Milk Tarts

Selling Points

  1. Tropical Flavors: The tangy passionfruit and sweet condensed milk create a flavor combination that’s out of this world.
  2. Perfect Size: Mini tarts are ideal for parties, potlucks, or just satisfying your sweet tooth.
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
  4. Stunning Presentation: These tarts look as good as they taste, making them perfect for special occasions.

What You Need For Mini Passionfruit Condensed Milk Tarts

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 1-2 tbsp ice water

For the Filling:

  • 1/2 cup sweetened condensed milk
  • 1/4 cup passionfruit pulp (seeds included)
  • 2 egg yolks
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract

For Garnish:

  • Extra passionfruit pulp
  • Fresh mint leaves

How to Make Mini Passionfruit Condensed Milk Tarts

  1. Make the Crust: In a food processor, combine the flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tbsp of ice water, pulsing until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
  2. Prepare the Tart Shells: Roll out the dough and cut it into circles to fit your mini tart pans. Press the dough into the pans and trim the edges. Prick the bottoms with a fork and chill for another 15 minutes.
  3. Bake the Crusts: Preheat your oven to 350°F (175°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5-7 minutes, until golden. Let cool.
  4. Make the Filling: In a bowl, whisk together the condensed milk, passionfruit pulp, egg yolks, heavy cream, and vanilla until smooth.
  5. Fill the Tarts: Pour the filling into the cooled tart shells, filling them about 3/4 of the way.
  6. Bake the Tarts: Bake for 12-15 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely.
  7. Garnish: Top each tart with a spoonful of extra passionfruit pulp and a fresh mint leaf.

Tips For Mini Passionfruit Condensed Milk Tarts

  • Use cold butter for the crust to ensure a flaky texture.
  • Don’t overfill the tart shells to prevent spillage during baking.
  • For extra shine, brush the baked tarts with a thin layer of apricot jam.

Substitutions and Variations

  • Gluten-Free: Use gluten-free flour for the crust.
  • Dairy-Free: Substitute coconut cream for the heavy cream and use a dairy-free butter alternative.
  • Add-Ins: Try adding a layer of melted chocolate to the crust before adding the filling.

Make a Healthier Version

  • Use a sugar substitute in the crust and filling.
  • Swap the heavy cream for Greek yogurt.
  • Reduce the amount of condensed milk and add more passionfruit pulp for a tangier flavor.

Closing

And there you have it! These Mini Passionfruit Condensed Milk Tarts are a tropical treat that’s sure to impress. Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes:

Frequently Asked Questions For Mini Passionfruit Condensed Milk Tarts

  1. Can I use store-bought tart shells?
    Yes, but homemade shells add a richer flavor and texture.
  2. How do I store the tarts?
    Store in an airtight container in the fridge for up to 3 days.
  3. Can I freeze the tarts?
    Yes, freeze them without the garnish for up to a month. Thaw in the fridge before serving.
  4. What if I can’t find fresh passionfruit?
    Use frozen or canned passionfruit pulp instead.
  5. Can I make one large tart instead of mini ones?
    Absolutely! Adjust the baking time to 20-25 minutes.
  6. How do I prevent the crust from shrinking?
    Chill the dough thoroughly before baking and avoid overworking it.
  7. Can I use lime juice instead of passionfruit?
    Yes, but the flavor profile will be different.
  8. What’s the best way to remove the tarts from the pans?
    Gently loosen the edges with a knife before popping them out.
  9. Can I make the filling ahead of time?
    Yes, prepare the filling and store it in the fridge for up to 2 days.
  10. What other fruits can I use?
    Try mango, pineapple, or raspberry for a different twist.
  11. Can I make these tarts vegan?
    Use a vegan condensed milk alternative and a plant-based crust.
  12. How do I make the tarts sweeter?
    Add a bit more condensed milk or a drizzle of honey to the filling.

Mini Passionfruit Condensed Milk Tarts

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Crust:
  • 1 1/2 cups 1 1/2 all-purpose flour

  • 1/4 cup 1/4 powdered sugar

  • 1/2 cup 1/2 unsalted butter, cold and cubed

  • 1 1 egg yolk

  • 1 1 -2 tbsp ice water

  • For the Filling:
  • 1/2 cup 1/2 sweetened condensed milk

  • 1/4 cup 1/4 passionfruit pulp (seeds included)

  • 2 2 egg yolks

  • 1/4 cup 1/4 heavy cream

  • 1 tsp 1 vanilla extract

  • For Garnish:
  • Extra passionfruit pulp

  • Fresh mint leaves

Directions

  • Make the Crust: In a food processor, combine the flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tbsp of ice water, pulsing until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
  • Prepare the Tart Shells: Roll out the dough and cut it into circles to fit your mini tart pans. Press the dough into the pans and trim the edges. Prick the bottoms with a fork and chill for another 15 minutes.
  • Bake the Crusts: Preheat your oven to 350°F (175°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5-7 minutes, until golden. Let cool.
  • Make the Filling: In a bowl, whisk together the condensed milk, passionfruit pulp, egg yolks, heavy cream, and vanilla until smooth.
  • Fill the Tarts: Pour the filling into the cooled tart shells, filling them about 3/4 of the way.
  • Bake the Tarts: Bake for 12-15 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely.
  • Garnish: Top each tart with a spoonful of extra passionfruit pulp and a fresh mint leaf.

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