Saturday, December 17, 2011

Passion Fruit Tartlets


How cute are these?! They are tiny tart shells are made with pâte sucrée--sweet tart dough--rather than pâte brisée--it puffs up too much to make such a small, shallow shell--in the same barquette molds we used to make the financiers. We just filled them with passion fruit curd and topped them with fresh berries, yum.

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