Elegant and tropical, these tartlets feature a crisp almond sable base topped with airy passion fruit mousse. Finished with passion fruit gelée, fresh fruit, and edible flowers, they’re the perfect balance of tangy, creamy, and crunchy. These bite-sized desserts bring a refined, colorful touch to any occasion—from afternoon teas to celebratory gatherings.
Why You’ll Love This Recipe
Passion Fruit Mousse Tartlets are visually stunning and taste as delightful as they look. The almond sable base provides a delicate crunch, the mousse is light yet flavorful, and the topping adds a vibrant burst of tropical fruit. These tartlets are sophisticated in presentation but surprisingly approachable in technique. They also offer a refreshing change from heavier desserts.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Almond Sable Base:
- all-purpose flour
- almond flour
- powdered sugar
- unsalted butter, cold and cubed
- egg yolk
- salt
For the Passion Fruit Mousse:
- passion fruit purée
- sugar
- gelatin powder
- cold water
- heavy cream, chilled
For the Topping:
- passion fruit jam or curd
- fresh passion fruit halves
- edible flowers (pansies or nasturtiums recommended)
directions
Prepare the Almond Sable Base:
- Preheat oven to 350°F (175°C).
- In a food processor, combine all-purpose flour, almond flour, powdered sugar, and salt. Pulse to mix.
- Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and pulse until the dough comes together.
- Roll out the dough to ¼-inch thickness. Cut into circles and place in tartlet molds or bake as free-form rounds on a baking sheet.
- Bake for 12–15 minutes until golden. Allow to cool completely.
Make the Passion Fruit Mousse:
- Sprinkle gelatin over cold water and let bloom for 5 minutes.
- In a small saucepan, heat passion fruit purée and sugar until warm.
- Stir in bloomed gelatin until fully dissolved. Remove from heat and let the mixture cool to room temperature.
- Whip heavy cream to soft peaks.
- Gently fold the cooled passion fruit mixture into the whipped cream until smooth.
- Pipe or spoon the mousse onto the cooled sable bases. Chill in the refrigerator until set, about 2 hours.
Decorate:
- Once set, top each mousse dome with a small spoonful of passion fruit jam or curd.
- Garnish with fresh passion fruit halves and edible flowers just before serving.
Servings and timing
Servings: 8–10 tartlets
Prep Time: 30 minutes
Bake Time: 12–15 minutes
Chilling Time: 2 hours
Total Time: Approximately 3 hours including cooling and chilling
Variations
- Lime or Mango Mousse: Substitute the passion fruit purée with lime or mango for a different tropical flavor.
- Chocolate Base: Use a cocoa-infused sable for a chocolate-fruit flavor combination.
- Mini Tart Bites: Use mini muffin tins for smaller, bite-sized tartlets perfect for parties.
- Vegan Version: Use a plant-based butter, coconut cream, and agar-agar in place of gelatin.
- Nut-Free Option: Omit the almond flour and use all-purpose flour only for a traditional sable base.
storage/reheating
Store tartlets in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the mousse texture may be compromised. Garnish with fresh fruit and flowers just before serving for the best presentation.
FAQs
Can I make these tartlets in advance?
Yes, you can prepare the tartlets up to a day in advance. Add the toppings just before serving.
Where can I find passion fruit purée?
Passion fruit purée is available in the frozen section of many specialty or international grocery stores. You can also make your own by straining fresh passion fruit.
Can I use gelatin sheets instead of powder?
Yes, one sheet of gelatin typically equals about one teaspoon of powdered gelatin. Bloom it in cold water as directed.
What type of cream should I use?
Use heavy cream or whipping cream with at least 35% fat content to ensure a stable mousse.
Do I need tartlet molds?
No, you can bake the sable rounds free-form and assemble the tartlets on top of them.
How do I know the mousse has set?
The mousse should be firm to the touch and hold its shape when slightly pressed with a spoon.
Can I use a piping bag to add the mousse?
Yes, using a piping bag gives a neat and professional look to your tartlets.
Are edible flowers necessary?
They are optional but add a beautiful visual touch. Ensure they are food-safe and pesticide-free.
What can I substitute for almond flour?
You can use an equal amount of all-purpose flour, though the texture and flavor will be slightly different.
Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour in the sable base.
Conclusion
Passion Fruit Mousse Tartlets are a stunning dessert choice that combines artistry with tropical flavor. With their crisp almond crust, silky mousse, and fresh garnish, they are both visually appealing and refreshing on the palate. Whether you’re preparing them for a celebration or simply to elevate your dessert repertoire, these tartlets deliver a memorable culinary experience.
Print
Passion Fruit Mousse Tartlets
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A show-stopping appetizer of creamy brie wrapped in golden, flaky phyllo pastry with a sweet raspberry jam center. This baked delight melts beautifully and pairs perfectly with crackers or fruit on a holiday table or cozy gathering.
Ingredients
- 1 small wheel of brie (about 8 oz)
- 1/4 cup raspberry jam (or any berry preserves)
- 6 sheets phyllo dough, thawed
- 3 tbsp unsalted butter, melted
- Crackers or sliced fruit, for serving
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place one sheet of phyllo on a clean surface and brush lightly with melted butter. Repeat, stacking the remaining sheets and brushing each with butter.
- Place the wheel of brie in the center of the stacked phyllo sheets.
- Spoon raspberry jam on top of the brie.
- Fold the phyllo up and over the brie, tucking and pleating as needed to fully wrap it. Brush the top with more butter.
- Bake for 20–25 minutes, or until the pastry is golden and crisp.
- Allow to cool for 5–10 minutes before slicing. Serve warm with crackers or fresh fruit.
Notes
- For extra flavor, add chopped nuts like pecans or walnuts with the jam.
- Ensure phyllo is fully thawed and covered with a damp towel while working to prevent drying out.
- This dish is best served warm for optimal gooeyness.
Nutrition
- Serving Size: 1/6 wheel
- Calories: 210
- Sugar: 5g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg
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