Description
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.
Nutrition
- Serving Size: 1 tart
- Calories: 145
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg
