From Delicious magazine, this is perfect. There were no good passion-fruit at the grocery, so I used lemons instead. Lemons and raspberries always go together... (I snapped the picture before I drizzled over the sauce)
- 200g shortbread biscuits (Duchy e.g.)
- 50g unsalted butter, melted
- 2 punnets raspberries
- 1 tbs icing sugar
- 2 passionfruit
- 300ml thickened cream
- 3 tbs creme fraiche
- 2 tbs thick Greek-style yoghurt
- 6 basil leaves
Preheat oven to 170 Celsius. Grease four 10cm loose-bottomed tart pans. Crush biscuits in food processor, add melted butter and press into tart pans. Bake for 5 mins until firm, allow to cool and refrigerate.
Puree half the raspberries and icing sugar. Push through sieve discarding pulp and seeds. Refrigerate sauce.
Scoop pulp from passionfruit, beat cream to peaks. Press passionfruit through sieve into cream. Stir in creme fraiche and yoghurt. Roll up basil leaves and shred, add to mix.
Remove tarts from fridge and pans. Spread cream mixture in the tart shells. Top with berries and raspberry sauce. Garnish with basil leaves if desired.