Passion Fruit and Creme Fraiche Panna Cotta Tarts

Creme fraiche panna cotta tarts with passion fruit custard and freeze-dried raspberries 


For the Pastry:

1 2/3 cup. Plain flour

¼ cup. Icing sugar

¼ teaspoon. Salt

170g Butter, chilled and cubed

¼ cup. Sour cream or Greek yogurt

1 tablespoon. Cold water


For the Panna cotta

2 cups. Cream

1/3 cup. Castor sugar

1 teaspoon. Vanilla bean paste or extract

½ cup. Crème Fraiche

3 teaspoons. Powdered gelatin

3 tablespoons. Cold water


For the Passion Fruit Crème Patisserie:

1 cup. Whole milk

2 Egg Yolks

¼ cup. Castor sugar

2 tablespoon. Cornflour

Pulp from 2 passion fruits

100g White chocolate, melted

½ cup. Crushed freeze dried raspberries (optional)


To make the Panna-cotta, grease a non-stick silicone cupcake tray with spray oil. Set aside. Combine the cream, sugar and vanilla in a small saucepan. Heat gently until it just starts to simmer, then remove from the heat and stir in the crème fraiche. Leave to cool slightly. While the mixture is cooling, sprinkle the powdered gelatin over the surface of the water in a small bowl. Let stand for around 5 minutes. Once it has softened, add the bloomed gelatin to the cream mixture and whisk until the gelatin is completely dissolved. Divide the mixture between 10 cupcake holes in the tray (not 12). Place in the fridge to set whilst you prepare the rest of the tart.

To make the pastry, place the flour, icing sugar, and salt into a food processor and pulse a few times to combine. Add the chilled, cubed butter and pulse until the mixture resembles fine breadcrumbs. Add the sour cream and water and pulse until the mixture comes together and a crumbly dough forms. Tip out onto your bench and press the dough together firmly into a ball. Flatten into a disk and wrap in cling film. Place in the fridge to chill for at least an half an hour before using. Once chilled, on a lightly floured bench, roll out the sweet short crust pastry to about 3 mm thick. Using a large circle cutter or a large cup, around 12cm in diameter, cut out 10 circles of pastry. Carefully line each mini tart tin with the pastry, pressing it into the corners and up the sides. Trim off the excess pastry. Prick the base a few times with a fork and place a paper cupcake liner in each pastry case. Fill with rice or baking weights and place in the freezer to chill for at least 10 minutes. Once the pastry cases have chilled, bake in the pre-heated oven for around 15 minutes or until the edges just start to colour. Remove the cupcake liners and the baking weights and return to the oven for a further 10 minutes or until golden brown, keeping an eye on them to ensure the pastry doesn’t burn. (While the pastry cases are baking, you can prepare the passion fruit filling). Once the pastry cases are golden, remove from the oven and leave to cool in their tins.

To make the passion fruit crème patisserie, place the milk into a small saucepan and heat gently over a medium heat. Whilst the milk is heating, whisk together the egg yolks, sugar and cornflour in a small bowl until lighter in colour. Once the milk starts to simmer, pour 1/3 of it over the egg yolk mixture, whisking at the same time. Return it to the remaining milk in the saucepan and place over a low heat. Whisk over the heat until the mixture thickens. Remove from the heat and stir in the passion fruit pulp. Set aside in a bowl covered with cling film and leave to chill in the fridge.

Once the Panna cotta is fully set, the pastry cases are baked and the passion fruit crème patisserie is made, you can begin to assemble the tarts. Using a pastry brush, brush a layer of the melted white chocolate in the inside of each pastry shell. Once that has set (you can place them in the fridge to set quicker) spread about a heaped tablespoon on the passion fruit crème patisserie in the base of each tart shell. Set aside. Fill your sink with a couple centimeters of hot water. Carefully lower the silicone cupcake tray into the water and leave in the water for about 20 seconds. Remove quickly and unmold each Panna cotta. Place the Panna cotta upside down into each tart on top of the passion fruit filling. Carefully sprinkle the freeze dried raspberries around the edge of the tart and decorate with any remaining passion fruit crème patisserie and edible flowers if desired.