Passionfruit Pistachio Tartlets
Crisp pistachio biscuits filled with a smooth passionfruit cream and topped with fresh passionfruit pulp. These chilled tartlets combine sweet, tangy and nutty flavours in an elegant air fryer dessert.
Ingredients
- 1 tablespoon icing sugar sifted
- 1 teaspoon vanilla extract optional
- 60 g butter unsalted and softened
- 50 g pistachios unsalted and shelled, finely chopped
- ½ cup caster sugar
- ½ cup plain flour
- ½ teaspoon custard powder
Passionfruit Cream
- 450 g pineapple peeled and finely sliced
- ½ cup caster sugar
- Juice of 1 large lime about 40 ml
- Pulp from 6 large passionfruit
- 600 ml thickened cream
For Serving
- Pulp from 3 passionfruit
Instructions
- Measure 100 ml passionfruit pulp into a jug, reserving the remaining pulp.
- Stir in the lime juice and set aside.
- Combine the cream and caster sugar in a saucepan over low heat.
- Stir for 2 minutes, until the sugar dissolves.
- Increase to medium heat and bring to the boil.
- Simmer for 2 minutes, remove from the heat and stir in the passionfruit mixture.
- Divide between six 175 ml glasses.
- Cool for 10 minutes, then refrigerate for at least 4 hours or overnight.
- To make the biscuits, beat the butter and icing sugar for 1 minute, or until smooth.
- Stir in the custard powder, flour, vanilla extract and pistachios to form a soft dough.
- Roll the dough into 12 walnut-sized balls.
- Arrange in the air fryer basket, spacing them apart and cooking in batches if needed.
- Flatten slightly and press the centres with a fork.
- Air fry at 160°C for 10 to 12 minutes, until pale golden.
- Leave to cool completely.
- Store in an airtight container for up to 5 days.
- Serve the chilled passionfruit cream with the pistachio biscuits and fresh passionfruit pulp.
Notes & Wine Advice
Serving Suggestions
Serve the passionfruit cream thoroughly chilled with the crisp pistachio biscuits and extra fresh passionfruit pulp. The biscuits can be served alongside or broken into pieces and scattered over the cream.Recipe Notes
Allow at least 4 hours for the passionfruit cream to chill and set properly. For easier preparation, make the cream the evening before and refrigerate it overnight. Allow the pistachio biscuits to cool completely before serving. They become firmer and crisper as they cool.Cooking Advice
Cook the biscuits in batches if necessary so there is enough space for hot air to circulate around them. They should be pale golden rather than deeply browned.Storage Advice
Store the pistachio biscuits in an airtight container for up to 5 days. Keep the passionfruit cream covered in the refrigerator and add the fresh passionfruit pulp immediately before serving.Wine Advice
The sweet and tangy passionfruit flavours work best with a fresh dessert wine. Choose a suitable bottle from René's Wijnbeleving.Nutrition values
Serving: 295 g | Calories: 725 kcal | koolhydraten: 65 g | Eiwitten: 9 g | Vet: 50 g | Verzadigd vet: 29 g | Natrium: 115 mg | Suiker: 47 g