Who doesn’t love a good, summery and crumbly tart during a house party or a celebration? This bite-sized treat is so easy to make and fuss-free that it is always a hit in every party.
That’s why I figured it is time for me to share with you my party favourite since 2020 is just a couple of days away and I want all of us to welcome the new year with a fresh start.
Reminisce the Sweet & Sour
Passion fruit is definitely one of my favorite fruit. Its sweet and tangy flavour is unlike any other tropical fruits like mangoes or pineapples. With the year 2019 coming to a close soon, I feel making a cheese tartlet using this wonderful fruit seems apt since it reminds me of all the sweet and sour moments, that I am sure, we all have experienced this year. A lovely way indeed to welcome the new year!
Besides, passion fruits can be found easily almost everywhere, so finding the ingredients for this recipe is definitely no hassle at all. However, I have to tell you this one tip. When buying passion fruits, look out for the yellow ones. These are very rare and if you happen to find them, make sure to grab some. They are much sweeter than the normal ones.
So, why bother find another party dessert recipe when you have one so convenient here? Don’t think, let’s start cooking!
- 200g digestive biscuits, blend into fine crumbs
- 3 tablespoons of packed brown sugar
- 8 tablespoons of unsalted butter,melted
- 6 tablespoons of sour cream
- 230g of cream cheese
- 80g of castor sugar
- 2 eggs
- 2 teaspoons of vanilla bean paste
- 12 tablespoons of fresh passion fruit juice only, no pulp or seeds
- 2 tablespoons of cornstarch
- 1 pinch of salt
- 10 passion fruits juice, with pulp and seeds
- 3 tablespoon of castor sugar
- 1 tablespoon of corn starch, with 1 tablespoon of water added
- Preheat oven to 170 Celsius. Line 16 muffin cup holes with liners.
- Stir together the digestive biscuit crumbs, brown sugar, and melted butter in a bowl. Press about 1 1/2 tablespoons of the mixture into the bottom of each muffin liner. Use a small shot glass or a similar object to pack the crusts easily.
- In a separate bowl, beat the room temperature cream cheese with a hand mixer until fluffy. Beat in the eggs, sugar, and vanilla bean paste until no lumps remain. Fold in the room temperature sour cream. Add in the corn starch and salt.
- Add in passion fruit juice. If there are any lumps, sift through the mixture
- Evenly divide about 2 tablespoons each of the cheesecake filling to each hole. Bake for 18-20 minutes. Cool completely and refrigerate for at least 3 hours or overnight.
- To make the topping, place the passion fruit juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.
- Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the passion fruit sauce. Chill until ready to serve.
- You can use pure vanilla extract, but using the paste adds lots of flavor and the little vanilla bean flecks.
- Ingredients are best kept in room temperature to avoid lumps in the filling.
- Store by loosely covering them in refrigerator. The tartlets can last up to 4 days when store in the refrigerator or can be frozen for up to one month. Once you add the fruit topping, eat them within the day.
A Trusted Last Minute Party Recipe
I bet you don’t even break a sweat while making these tartlets. That’s the best thing about them. Every time I plan an impromptu party, these little tartlets never fail to wow my guests who leave the platter empty in seconds! So, make sure you whip out extras so you don’t end up feeling sad when the clock strikes 12 and you feel like celebrating with the feeling of summer in your mouth.
If you want more great pary recipes such as this one, check out some of my recipes that I have shared on Butterkicap. If you have any questions, don’t be shy to ask them via my Instagram account @justinescakesandkueh or at @butterkicap.