Mango Passionfruit Tartlets

Short Description

These Mango Passionfruit Tartlets combine the vibrant sweetness of ripe mangoes with the bright, tropical tang of passionfruit, all nestled in a crisp pastry shell. Perfectly balanced and elegantly presented, they’re ideal for special occasions or everyday indulgence.

Why You’ll Love This Recipe

• Tropical flavour fusion: The combination of mango and passionfruit creates a refreshing and exotic taste experience.

• Elegant individual servings: Tartlets offer beautiful presentation and easy portion control.

• Make-ahead convenience: Shells and filling can be prepared in advance, making them ideal for gatherings.

• Balance of textures: A crisp pastry shell complements the smooth, creamy filling for a delightful mouthfeel.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Tartlet shells (store-bought or homemade shortcrust pastry)

• Ripe mango pulp

• Passionfruit pulp (fresh or frozen, thawed)

• Heavy cream

• Eggs or egg yolks

• Granulated sugar

• Cornstarch or flour (for thickening)

• Unsalted butter

• Lemon or lime juice (optional, to enhance brightness)

Directions

1. Prepare the tartlet shells:

   • If using store-bought shells, follow package instructions to ensure they are fully baked and cooled.

   • For homemade pastry, roll out shortcrust dough, cut rounds, press into tartlet tins, dock the bottoms, and bake blind at 180 °C (350 °F) for 12–15 minutes until golden. Remove weights and bake another 3–5 minutes until crisp. Cool completely.

2. Prepare the filling:

   • In a saucepan, combine mango pulp, passionfruit pulp, sugar, and a little cornstarch.

   • Add eggs or egg yolks, whisking until smooth.

   • Cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon.

   • Remove from heat, whisk in butter (and a little citrus juice if desired).

   • Stir in whipped cream while mixture is warm for a lighter texture.

3. Assemble tartlets:

   • Spoon or pipe the filling into cooled tartlet shells.

   • Chill in refrigerator for at least 2 hours to set.

4. Serve:

   • Optionally garnish with fresh fruit, mint leaves, or a dusting of powdered sugar before serving.

Servings and timing

• Yield: Approximately 8 – 10 tartlets (depends on shell size).

• Preparation time: 30 minutes active + 2 hours chilling.

• Cooking time: 15 minutes for shells + 10 minutes for filling.

Variations

• Coconut Lime: Replace part of the heavy cream with coconut cream and garnish with lime zest.

• Berry Twist: Swirl in pureed raspberries or passionfruit seeds on top before chilling.

• Vegan/Cream-Free: Substitute heavy cream with silken tofu or coconut cream and use plant-based butter; ensure egg replacer or cornstarch thickens appropriately.

• Nutty Crust: Add finely chopped almonds or pistachios to the pastry shell or as a garnish.

Storage/Reheating

• Refrigerate: Store tartlets in an airtight container for up to 3 days.

• Freeze: Wrap individual tartlets in plastic and freeze for up to 1 month. Thaw in refrigerator overnight.

• To serve: No reheating is necessary. Allow to sit at room temperature for 10–15 minutes for optimal flavour and texture.

FAQs

1. Can I use frozen mango for this recipe?

Yes, thaw frozen mango before using. Ensure it is well drained to avoid excess moisture affecting the filling.

2. Do I need to strain the pulp?

Straining passionfruit seeds is optional: leave them in for texture or strain for a smoother filling.

3. Can the tartlet shells be made ahead?

Absolutely. Store-bought shells are ready to use, and homemade shells can be prepared up to 2 days ahead and kept in an airtight container.

4. How can I prevent a soggy bottom?

Bake the shells until fully crisp; chilling the assembled tartlets before serving helps maintain texture.

5. Can I make these tartlets gluten‑free?

Yes—use a gluten‑free shortcrust pastry blend to make the tartlet shells.

6. Is there a substitute for heavy cream?

Full‑fat coconut cream or silken tofu can be used for a dairy‑free version.

7. Can I reduce the sugar in the filling?

You can reduce sugar by up to 25 %, but the filling may become slightly less stable.

8. How do I reheat leftover tartlets?

They do not require reheating. If preferred warm, place them in a low oven (150 °C / 300 °F) for 5 minutes, then cool to room temperature before serving.

9. Can I double the recipe easily?

Yes, doubling or even tripling the recipe works well—just use larger bowls and appropriate baking tins.

10. Can I use this filling for a full-sized tart?

Absolutely. Increase filling quantities proportionally and bake in a 9‑inch tart tin; adjust chilling time to ensure proper set.

Conclusion

Mango Passionfruit Tartlets offer an elegant blend of tropical flavours and textures in a delightful handheld dessert. Whether for entertaining, a special treat, or a make‑ahead delight, they stand out for their balance of sweet fruitiness, creamy filling, and crisp pastry. Enjoy their sunshine‑bright taste whenever you seek a sophisticated yet refreshing indulgence.