As a child, I attempted to keep a diary. Strong, amazing women kept diaries. Like Anne Frank. I would be just like her, recording all the mundane trivialities of my non-tragic, completely average, upper middle-class American life for all posterity. I did my best. I told my diary that I went to art class today, then came home and practiced piano, then we had dinner, and then I played with my sister and now it’s time for bed I’ll see you tomorrow! I vented my anger in thick, dark pencil and furiously wobbly caps, MY LITTLE SISTER IS SO ANNOYING!!!! When we took summer trips to Hawaii and France, I brought my colored pencils and glue stick along and filled my diary’s pages with ticket stubs and hand drawn recreations of our adventures.
Those were the highlights. Every few pages or so, the entry starts off a little differently – with a sincere apology for not having touched my dear diary’s pages in 3 months and an earnest promise to write in it more frequently going forward. Empty promises, all of them. Over the years I started afresh a few times, but never did any of my attempts fill any of my cheerful Hello Kitty notebooks. I won’t make the same mistake with my little amateur food blog. No siree. The aspiration is there but the time and wherewithal to follow through? I’m as flaky now as I was when I was a child scribbling “Dear diary, I’m soooo sorry!!!”.
For the first time in 2+ months, your favorite (I like to dream) amateur photographer is back, this time with stunning photographs straight from the lens of her iPhone 7. Behold, flaky goodness with no apologies and vain promises attached.
Passionfruit Curd Tartelettes
Makes 18 tartelettes
Simple Passionfruit Curd
1/2 cup fresh passionfruit (including seeds)
3/4 cup granulated sugar
3 large eggs
pinch of salt
4 tbsp unsalted butter, diced
This is a simple curd using whole eggs – if desired, strain the curd before jarring and chilling for the smoothest results. I didn’t bother and no one noticed. Make the passionfruit the day before or 3-4 hours before you plan on making the tartelettes to give it ample time to chill.
- Whisk together the passionfruit, eggs, sugar, and salt in a small saucepan.
- Cook the mixture over low heat until it thickens and begins bubbling, stirring constantly.
- Turn off the heat and add the butter, stirring until completely melted and the curd is smooth.
- Transfer the curd to a jar and refrigerate until completely cold.
1 package frozen puff pastry (1 lb)
1 egg, lightly beaten
1/2 cup heavy whipping cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
18 fresh raspberries
- Defrost the puff pastry according to the package instructions.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured surface, lay out your puff pastry – the typical pack you’ll find in the grocery store comes with two sheets, you’ll need both. Cut each sheet into 9 equal squares.
- Take one of the squares and cut 2 L-shaped cuts kitty corner from each other, leaving a 1/2-3/4 cm border. Leave two corners intact. Then crisscross the two free-hanging borders, using the intact corners as anchors. Using a fork, dock the puff pastry, leaving your borders intact. Photo demonstration below:
- Place the puff pastry on your prepared baking sheet and brush the borders with egg wash. Bake for 15 minutes, until the pastry is puffed and golden brown.
- Remove baking sheet from oven and place the tartelette shells on a wiring rack to cool for 15-20 minutes.
- In the meantime, make the whipped cream by combining the heavy whipping cream, powdered sugar, and vanilla extract in a bowl. Whip until stiff.
- Once the tartelette shells have cooled, use your fingers to press down the center of each shell (the docked square).
- Fill each shell with about a tablespoon of passionfruit curd. Decorate each tartelette with whipped cream using a piping bag fitted with a small star tip and top with a fresh raspberry. Serve immediately.