I love this recipe because it only takes four ingredients to create something that tastes like it came from a bakery. The butternut snap biscuits make a perfect shortcut crust—no pastry, no rolling, just bake and shape. The filling comes together in seconds with condensed milk, lemon juice, and passionfruit pulp for that tropical, citrusy flavor I can’t resist. They’re bite-sized, mess-free, and always disappear fast at any gathering.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
250g pkt butternut snap biscuits 395g can sweetened condensed milk 60ml (1/4 cup) passionfruit pulp, plus extra, to serve 80ml (1/3 cup) fresh lemon juice, strained
Directions
Step 1 I preheat the oven to 180°C (160°C fan-forced). I place one biscuit into each hole of a 12-hole patty pan and bake them for about 3 minutes, just until softened. Then, using the back of a small spoon (or gently pressing another tray on top), I carefully shape each warm biscuit into a cup. I leave them in the pan to cool and set while I repeat the process with the remaining biscuits.
Step 2 In a medium bowl, I whisk together the condensed milk, passionfruit pulp, and lemon juice until the mixture is smooth and slightly thickened. I place 12 of the biscuit cups back into the patty pan and spoon about 1 level tablespoon of the filling into each one. I bake them for 10 minutes, or until just set. I let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. I repeat with the remaining shells and filling.
Step 3 Once cooled, I spoon a little extra passionfruit pulp over the top of each tart before serving. The glossy topping adds a fresh, fruity finish that makes these little tarts irresistible.
Servings and Timing
This recipe makes about 21 mini tarts. It takes around 20 minutes to prepare and 13 minutes to cook, with a little extra time for cooling. These are best enjoyed within 6 hours of making while the biscuit shells are still crisp.
Variations
Sometimes I add a touch of lime juice for a tangier flavor or stir in a little shredded coconut into the filling for extra texture. For a twist, I top the tarts with whipped cream and a mint leaf or sprinkle crushed pistachios over the passionfruit topping for a pop of color. If I want a different flavor altogether, I replace the passionfruit pulp with mango or raspberry purée—it’s just as delicious.
Storage/Reheating
I store any leftover tarts in an airtight container in the fridge for up to 2 days. The filling stays creamy, but the biscuit base will soften slightly over time. I don’t reheat them—these are best served chilled or at room temperature.
FAQs
Can I make the tarts ahead of time?
Yes, I often prepare the biscuit shells and filling a few hours ahead, then assemble them just before serving for the best texture.
Can I use another type of biscuit?
Yes, ginger snaps or digestive biscuits also work well—they just need to be firm enough to hold their shape when softened.
Can I use canned passionfruit pulp?
Absolutely. Both fresh and canned passionfruit work beautifully in this recipe.
What if I don’t have lemon juice?
You can use lime juice instead—it gives a lovely tropical tang.
Can I make them in a mini muffin pan?
Yes, just use smaller biscuits or cut them to fit, and reduce the baking time slightly.
How do I stop the biscuits from cracking?
I warm them just enough to soften and press gently while shaping—too much pressure can cause them to split.
Can I freeze these tarts?
I don’t recommend freezing them, as the condensed milk filling can change texture once thawed.
Can I use a different fruit topping?
Yes, I sometimes top them with sliced strawberries, kiwi, or even a little blueberry compote for variety.
How do I make them look extra pretty?
I drizzle a little extra passionfruit pulp over the top just before serving and add a tiny sprig of mint for color.
Can I make a large version instead of minis?
Yes, I press the softened biscuits into a tart pan to form one large shell and fill it with the same mixture. I bake it a bit longer, around 15–18 minutes, until set.
Conclusion
These mini passionfruit condensed milk tarts are one of my favorite quick desserts because they’re so simple yet full of flavor. I love the balance of the buttery, crisp biscuit base with the creamy, tangy filling and tropical passionfruit topping. They’re easy to make, look gorgeous on a platter, and taste absolutely divine—perfect for when I want a little sunshine in every bite.
These Mini Passionfruit Condensed Milk Tarts are a quick, elegant dessert bursting with tropical flavor. A buttery butternut snap biscuit forms the crisp base, filled with a creamy, tangy mixture of condensed milk, lemon, and passionfruit, then topped with glossy fresh pulp. Simple to make and beautifully vibrant, they’re the perfect bite-sized treats for parties, picnics, or afternoon indulgence.
Ingredients
250 g packet butternut snap biscuits
395 g can sweetened condensed milk
60 ml (¼ cup) passionfruit pulp, plus extra to serve
80 ml (⅓ cup) fresh lemon juice, strained
Instructions
Preheat oven to 180°C (160°C fan-forced). Place one biscuit in each hole of a 12-hole patty pan and bake for 3 minutes or until softened. Using the back of a spoon, gently press each biscuit into a cup shape. Leave in the pan to cool and set. Repeat with remaining biscuits.
In a medium bowl, whisk together condensed milk, passionfruit pulp, and lemon juice until smooth and slightly thickened.
Place 12 biscuit cups back into the pan and spoon 1 level tablespoon of filling into each. Bake for 10 minutes or until just set. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining shells and filling.
Top each cooled tart with a little extra passionfruit pulp before serving.
Notes
Add lime juice for a sharper tang or stir in shredded coconut for texture.
Top with whipped cream, mint, or crushed pistachios for decoration.
Replace passionfruit with mango or raspberry purée for flavor variation.
Best served within 6 hours to keep the biscuit base crisp.
