Passionfruit cream tartlets - Pies_Tarts

Method

Prepare some sweet, shortcrust pastry. Line as many 8cm wide tartlet cases and bake the shells (often these shells can be bought from a good deli or kitchen shop).

To make the cream

Beat 2 egg whites in a bowl till they form soft peaks. Slowly adding 100g of caster sugar until firm, shiny peaks form. To this add 200g of mascarpone and fold in until the resulting mixture is light and fluffy. Once the tart shells have cooled, fill them with the cream.

Spoon the fresh pulp of 2 passionfruit on each tart and serve.