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Mini passionfruit condensed milk tarts

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These have to be the simplest tarts in the world – and they’re not just easy, but delicious too! Using condensed milk and just 3 other ingredients, these tangy little bites can be made with minimal cooking time and will have you coming back for more.

4 Ingredients


  • 250g pkt butternut snap biscuits

  • 395g can sweetened condensed milk

  • 60ml (1/4 cup) passionfruit pulp, plus extra, to serve

  • 80ml (1/3 cup) fresh lemon juice, strained

3 Method Steps


  • Step 1

    Preheat the oven to 180C/160C fan forced. Place 1 biscuit into each hole of a 12-hole patty pan. Bake for 3 minutes, then carefully press the softened biscuits into the holes to create a shell. (If you have 2 trays, you can place 1 tray over the other and gently press into the warm biscuits to shape the shells). Set aside, in the pan to cool. Transfer to a serving plate. Repeat with the remaining biscuits.

  • Step 2

    Whisk the condensed milk

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    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (395g can sweetened condensed milk), passionfruit pulp (60ml (1/4 cup) passionfruit pulp, plus extra, to serve) and lemon juice (80ml (1/3 cup) fresh lemon juice, strained) in a bowl until well combined. Place 12 biscuit cups back into the patty pan. Spoon 1 level tablespoon of mixture into each biscuit shell and bake for 10 minutes or until just set. Set aside, in the pan, for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining biscuit cups and condensed milk filling.


  • Step 3

    Spoon a little extra passionfruit pulp on top of each tart to serve. Best served within 6 hours of making.
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Image by Tracy Rutherford

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