Ready In:


Good For:

Dessert, morning tea,  picnic or snack


  • 1 x recipe sweet pastry (see recipe section)
  • 120ml fresh passionfruit juice (or frozen)
  • 150g butter-room temperature
  • 150g caster sugar
  • 4 eggs-beaten
  • 150g ground almonds
  • 45g flour
  • 1tsp lemon zest
  • pinch salt
  • 80g toasted pecan nuts- roughly chopped
  • sour cream to serve

Step by Step Instructions

Step 1

Lets start with the pastry. I always make my pastry in a mixer but if doing by hand it’s fine.

Make up one recipe, warp in glad wrap and chill in the fridge for 10mins before rolling. 

Step 2

In a large bowl or machine with a paddle attachment, add butter and caster sugar. Beat for 5mins or until light, creamy and soft using a wooden spoon.

Gradually add a little egg at a time and mix through each time before adding more egg.

Once all the egg has been added, pour in the ground almonds and flour and mix to combine. 


Step 3

Using dusting flour to assist you, roll the pastry to a thickness of 3mm. Cover with a dry cloth and rest for at least 5mins before cutting.

After resting use a cookie cutter to portion suitable sized discs of pastry to fit inside your greased cupcake mould.

Easy each disc into the mould and press to ensure it fits into the bottom of the tin. 

Step 4

Don’t prick the base of the pastry. Spoon a little passionfruit pulp into each pastry cup and then spoon frangipane to fill the pastry.

About 1 tsp pulp and 2tblsp frangipane into each mould. 

Scatter pecan nuts over each pastry. Preheat an oven to 170°C.


Step 5

After resting, bake the tarts in a preheated oven for 17-20mins. The frangipane will spring back once cooked.

Remove from the oven, cool for 5mins and then remove tarts gently onto a cooling rack

Step 6

These tarts are delicious warm or cold. Serving suggestions would include sour cream, crème fraiche, custard, fresh fruit or whipped cream. 

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