for the pie cases
10 sheets Antoniou Fillo pastry
60 grams melted butter
for the custard
pulp of 2 passionfruit, strained seeds reserved
1 large lime, juiced
200 ml pouring cream
30 grams caster sugar
2 egg yolks
for the glaze
3 tbsp water
3 tbsp caster sugar
Preheat your oven to 180 deg C
Grease each pie tin with a little of the melted butter.
Lay the fillo sheets out on a clean surface and cut in half. You will end up with 20 squares (each individual tart will require 5 sheets). Cover with a dampened tea towel.
Take the first 5 sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.
Press into pie tin and then proceed to scrunch the pastry over so it fits neatly into the tin. Repeat for each tart tin. Once all tarts have been finished place on a large baking tray.
Line each tart tin with non stick baking paper and fill with pastry weights and bake for 15 mins. Remove pastry weights and then cook for a further 3 mins uncovered.
Allow to cool completely before filling with passionfruit and lime custard.
To make the custard, combine the passionfruit and lime juice together and set aside. Heat the pouring cream until just boiling. In a separate bowl whisk the sugar and eggs and slowly pour in the warmed cream. Stir well and then add the juice. Allow to cool slightly.
Pour the custard into the pie cases and place on a baking tray and cook in the oven for 15 mins until the custard has set. Remove and allow to cool.
To make the glaze combine the seeds, sugar and water and cook on a medium heat until thick and syrupy. (approx. 5 mins). Top each custard tart with the glaze and allow to cool before serving.