Ingredients
Serves 4-6Short Crust Pastry: (or use a good quality bought pastry)
300g plain flour
200g butter, cold, chopped into small squares
100g icing sugar
1 egg
25g almond meal
Filling
1 tub mascarpone cheese
2 tbspn caster sugar
Passionfruit Curd
2 eggs
½ cup sugar
50g butter
85ml passionfruit pulp
½ tbspn custard powder
Trackside Passion Cocktail
15 mls vodka
splash of bitters
30 mls cranberry juice
15 mls passionfruit pulp
90 mls of Sparkling Wine
Method
Combine dry ingredients in the food processor and pulse to combine, add butter and pulse til mixture resembles breadcrumbs. Add egg yolk and pulse again until mixture forms a ball. Wrap in plastic and chill until required. (This amount of pastry will make more than required. It freezes well and is handy to have in the freezer rather than making a new batch each time.)
Filling Method
Mix until sugar is dissolved and mixture is smooth.
Passionfruit Curd Method
Mix custard powder with passionfruit pulp and whisk until there are no lumps. Add remaining ingredients. Microwave, stirring regularly until mixture is thick. This can also be done on the stovetop, but I find it is smoother and less temperamental in the microwave.
Roll out the pastry and cut circles to fit mini muffin pans or small patty pans (about 24). Prick with a fork and chill until quite hard. Cook at 180c until golden (about 6-10 minutes). Remove and cool.
When the pastry is cold, fill each one with a teaspoon of mascarpone and then top with a teaspoon of passionfruit curd. Chill until required.
Trackside Passion Cocktail Method
Pour all ingredients except sparkling wine into a Champagne flute, stir well. Tilt the flute on an angle, and gently top with light sparkling wine.