Passionfruit Curd and Coconut Tarts – gluten free sweet pastry, with recipe

Tangy, refreshing, delicious! Passionfruit curd and coconut tarts in a sweet gluten free pastry.

Tangy, refreshing, delicious! Passionfruit curd and coconut tarts in a sweet gluten free pastry.

Fresh tangy passionfruit curd and delectable coconut combine in perfect gluten free pastry cases for these extra special and oh so impressive treats. Today’s recipe is an amended version of the basic sweet pastry recipe I shared here , and I’m sharing my method for making mouth wateringly good passionfruit curd too.

Lemon curd is something of a perennial favourite here in the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK, not least because it is one of Mr Halo’s favourite things. Then again, almost everything I make becomes his new “absolute favourite thing to eat, ever!” for at least the day that I make it. (Apart from anything with butter beans. He does hate butter beans.) Passionfruit takes the humble curd to a new level, and isn’t something I’ve ever seen in the shops. (And Moseley is fairly well supplied with esoteric delis!)

Coconut and passionfruit go so superbly well together, and never fail to make me feel as though I’m back on a Spice Island somewhere hot and humid, where a treat like this would be perfectly refreshing.

So, without further ado, the recipe for the most refreshingly delicious and tangy tarts you’ll ever eat!

Passionfruit Curd and Coconut Tarts Gluten Free Recipe

(Makes 24 mini and 12 medium tarts)

Ingredients

For the coconut sweet gluten free pastry

• 225g plain gluten free flour (I use Dove’s Farm Organics)
• 50g desiccated coconut
• 1 egg, lightly beaten with 1tsp water
• 5 tbsp icing sugar
• ½ tsp xanthum gum, or 2-3 tsps of flax seeds. (I prefer flax seeds for their taste and nutritional value, but xanthum gum is often easier to find.)
• 100g cold unsalted butter, cut into cubes. (Not precise cubes, don’t worry about rescuing the set square from the dust at the back of the drawer. Vaguely square-ish shapes will do just fine.)
• Coconut shavings/curls, to decorate

For the passionfruit curd

• 1/3 and 1/6 cups (120ml) passionfruit pulp. For me, this was the insides of 6 small passionfruits.
• ¾ cup (165g) caster sugar
• 190g unsalted butter, cubed
• 2 eggs, lightly beaten , no need to whip them, you’re not making an omelette.

Method

For the passionfruit curd

1. Stir all the curd ingredients together in a heatproof bowl.
2. Place the bowl over a pan of simmering water and stir for 15 – 20 minutes until the mixture thickens and coats the back of a wooden spoon. (Tip: Don’t let the simmering water underneath rise as high as the underside of the bowl. You just want the steam to cook it, not the water.)

Passionfruit curd in the making. Keep stirring, it will thicken and come good!

Passionfruit curd in the making. Keep stirring, it will thicken and come good!

3. Pour into cold bowl, and cover the surface with cling film. Not the bowl, the surface of the curd, lightly press the clingfilm onto that.

Passionfruit curd pre-refrigeration.

Passionfruit curd pre-refrigeration.

4. Refrigerate until slightly set, about 2 hours or overnight.

Passionfruit curd set a few hours later - it sticks to the clingfilm and tastes AMAZING.

Passionfruit curd set a few hours later – it sticks to the clingfilm and tastes AMAZING.

For the coconut gluten free sweet pastry

1. Preheat oven to 160C if fan assisted, 180C if not.
2. Place the flour, xanthum gum/flax seeds, and butter in a mixing bowl. Rub together until the mixture resembles coarse breadcrumbs.

Gluten free flour and xanthum gum with butter, ready to be rubbed together.

Gluten free flour and xanthum gum with butter, ready to be rubbed together.

3. Make a well in the centre and pour in the egg and water, and the coconut and icing sugar. Cut the mixture together with a knife until it forms a smoothish dough. (It sounds weird, “cutting” a dough together, but it really works!)

Coconut, egg, water, and icing sugar ready to be cut in.

Coconut, egg, water, and icing sugar ready to be cut in.

4. The dough will look a bit rough due to the coconut, if it looks too wet add a bit more flour and icing sugar, if it looks too dry a touch of water. Use your judgement! Wrap it tightly in clingfilm and place in the fridge for 30 minutes or so.

Tightly wrapped gluten free sweet dough ready for the fridge.

Tightly wrapped gluten free sweet dough ready for the fridge.

5. Remove just enough from the fridge to work with at a time. (Gluten free sweet pastry can be quite sticky, a bit wetter than a gluten dough. Keeping it chilled really helps with working it, as if it gets warm the butter melts again and it can form a passionate attraction to the worksurfaces!) Roll out thinly between two sheets of clingfilm. Use a cookie cutter or the top of a glass to cut out circles, and press them into a baking tray. I used a mini tartlet tray, and a Yorkshire pudding tray for a mix of mini and medium. The edges may look a little rough due to the coconut. That’s fine, just let that go, it will taste delicious.

Medium tarts baked, mini ones raw and about to go in.

Medium tarts baked, mini ones raw and about to go in.

6. Prick the bases of the tarts with a fork, and bake for 10 – 14 minutes, until just golden.
7. Remove from the oven and allow to cool in the tray for a few minutes. Remove to a wire rack for the final cooling.

Half way through filling the gluten free pastry cases with passionfruit curd.

Half way through filling the gluten free pastry cases with passionfruit curd.

8. Spoon the passionfruit curd into the cases, and decorate with the coconut curls.

All the passionfruit curd into the gluten free pastry cases, now just the final decoration.

All the passionfruit curd into the gluten free pastry cases, now just the final decoration.

A delicious, zingy, and totally unusual tart treat!

Finished! And delicious.

Finished! And delicious.

Hoping you enjoy these as much as I do, Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.

These did not last long...

These did not last long…

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