Ingredients
Makes 4 tarts
For the pie cases
10 sheets Antoniou Fillo Pastry
60g butter, melted
For the custard
Pulp of 2 passionfruit, strained, seeds reserved
1 large lime, juiced
200ml pouring cream
30g caster sugar
2 eggs
2 egg yolks
For the glaze
Passionfruit seeds
3 tbsp water
3 tbsp caster sugar
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to 180 degrees Celsius.
Grease 4 x 12.5cm pie tins with butter.
Lay the Filo Pastry sheets out on a clean surface and cut in half, parallel to the short edge of the Pastry. You will end up with 20 pieces, each individual tart will require 5 sheets.
Brush five of the Fillo sheets with butter. Layer the sheets on top of each other to form a star shape.
Press into the pie tin and fold the overhanging Pastry into the tin. Repeat for each tart tin. Place the tins on a large baking tray.
Line each tart tin with non stick baking paper and fill with Pastry weights and bake for 15 minutes. Remove the Pastry weights and cook for a further 3 minute. Allow to cool completely.
To make the custard, combine the passionfruit and lime juice together and set aside. eat 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. Place on a baking tray and cook in the oven for 15 minutes or 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, approximately 5 minutes. Top each custard tart with the glaze and allow to cool before serving.