Passionfruit curd tarts with berries
Elegant but approachable, these tarts are ideal for warm-weather entertaining, relaxed dinner parties, or when you want a dessert that looks impressive without feeling heavy. A little bit fancy, a lot joyful, just the way summer desserts should be.
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(Serves 4)
Passionfruit curd (makes 1¼ cups)
½ cup passionfruit pulp
⅓ cup caster sugar
4 x 700g eggs
50g chilled unsalted butter, cubed
1 lemon, zested
4 sheets filo pastry
Extra virgin olive oil spray
½ cup mixed berries
¼ cup Greek yoghurt
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Make the filo cases
Preheat oven to 180°C (fan forced). Lay out 1 sheet of filo, spray lightly with olive oil, then top with another sheet. Repeat until all 4 sheets are layered. Cut into 8 equal squares and press each stack gently into a greased muffin tin, trimming any excess pastry with scissors if desired. Spray the tops with a little extra oil and bake for 8–10 minutes, or until golden and crisp. Cool completely.
Cook the curd
In a microwave-safe bowl, whisk together the eggs, sugar, passionfruit pulp and lemon zest until smooth.
Microwave on medium–high for 1 minute, then remove and whisk well, scraping the sides and base of the bowl. Return to the microwave and cook in 30-second bursts, whisking thoroughly after each interval, for 2–3 minutes total or until the curd thickens and coats the back of a spoon.
Once thickened, whisk in the butter a few cubes at a time until smooth and glossy. Cool to room temperature, then refrigerate until lightly set before assembling.
Assemble
Spoon the cooled curd into each filo cup and top with fresh berries and a dollop of Greek yoghurt. Best enjoyed within 1–2 hours so the pastry stays beautifully crisp.
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Snapshot!
These passionfruit tarts bring 791 kJ per serve, with a moderate carbohydrate load (16g) and 12g sugars, balanced by 5g protein, 3g fibre and 11g fat to support steadier digestion and satisfaction. With low sodium (88mg) and light serves of grains and fruit, this is a dessert that leans into balance.
What it means on the plate
These passionfruit tarts offer a light, portion-aware dessert option. Protein from eggs and Greek yoghurt helps add structure, fibre slows sugar absorption, and the inclusion of fats brings richness without heaviness. With intentional serves of grains and fruit, this is a dessert that fits beautifully into a balanced plate, especially when enjoyed slowly or alongside a meal.
Food group balance → Even small serves across food groups can create structure and satisfaction, especially in sweet dishes.
Grains 0.2 serves (Filo)
Fruit 0.2 serves (Passionfruit)
Protein 0.3 serves (eggs)
Dairy 0.1 serves (Greek yoghurt)
CWJ Takeaway
Even sweet dishes can support balance when they include structure from protein, fibre and fats, and are enjoyed in mindful portions.
