Ingredients
- 1 cup (125 g) plain flour
- 30 g butter, chilled and chopped
- ¼ cup (60 g) caster sugar
- 30 g light cream cheese
- ⅓ cup (80 ml) chilled water
- 1 cup (250 ml) skim milk
- 1 tablespoon custard powder
- ¼ cup (60 g) caster sugar, extra
- 1 teaspoon vanilla essence
- ⅓ cup (80 ml) passionfruit pulp
- ½ teaspoon gelatine powder
Method
1. Sift the flour into a large bowl. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the sugar. Make a well in the centre and add the cream cheese and 2–3 tablespoons chilled water. Mix together with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Add more water if necessary. Gently gather the dough together and lift out onto a lightly floured work surface. Press together into a ball and flatten slightly into a disc. Wrap the dough in plastic wrap and chill for 30 minutes.
2. Preheat the oven to moderate 180°C (350°F/Gas 4). Roll out the dough to a 3 mm thickness and cut 12 circles using an 8 cm round cutter. Gently press into 12 patty tins (6 cm diameter × 2.5 cm deep) and lightly prick each round with a fork.
3. Cut out a 5 cm square of foil for each patty tin and press into the pastry cases. Bake the cases for 10–15 minutes, remove the foil and bake for a further 5 minutes, or until golden and cooked through. Remove from the tins and cool on a wire rack.
4. Place 1 tablespoon of the milk and the custard powder in a bowl and mix until smooth. Place the extra sugar, vanilla and remaining milk in a saucepan and stir over medium heat for 1 minute, or until the sugar has dissolved. Stir in the custard powder mixture and cook, stirring constantly, for 2–3 minutes, or until thick and glossy. Cover with plastic wrap on the surface of the custard to prevent a skin forming. Cool the custard to room temperature.
5. Place the passionfruit pulp in a heatproof bowl and sprinkle with the gelatine. Leave until the gelatine is spongy (do not stir). Bring a small saucepan of water to the boil, remove from the heat and place the bowl in the pan. The water should come halfway up the side of the bowl. Stir the gelatine until clear and dissolved, then leave to cool. Divide the custard evenly among the pastry cases. Top each with 1 teaspoon of the passionfruit glaze and refrigerate for at least 2 hours before serving.
