Lemon and Passion Fruit Minitortas

Name: Lemon and Passion Fruit Minitortas
Yield: 12
Ingredients: 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 60 grams softened butter; 2 large egg yolks; 1/4 cup grated Parmesan cheese; Filling; 4 eggs; 1/2 cup grated Parmesan cheese; 150 milliliters heavy cream; Lemon juice and zest from 3 lemons; Topping; 150 milliliters heavy cream; 3 tablespoons all-purpose flour; Pulp of 1 passion fruit

1
1 1/2 cups all-purpose flour
2
1/4 teaspoon salt
3
60 grams softened butter
4
2 large egg yolks
5
1/4 cup grated Parmesan cheese
6
Filling
7
4 eggs
8
1/2 cup grated Parmesan cheese
9
150 milliliters heavy cream
10
Lemon juice and zest from 3 lemons
11
Topping
12
150 milliliters heavy cream
13
3 tablespoons all-purpose flour
14
Pulp of 1 passion fruit

Ingredients

1
1 1/2 cups all-purpose flour
2
1/4 teaspoon salt
3
60 grams softened butter
4
2 large egg yolks
5
1/4 cup grated Parmesan cheese
6
Filling
7
4 eggs
8
1/2 cup grated Parmesan cheese
9
150 milliliters heavy cream
10
Lemon juice and zest from 3 lemons
11
Topping
12
150 milliliters heavy cream
13
3 tablespoons all-purpose flour
14
Pulp of 1 passion fruit

Directions

1
In a bowl, sift together the flour and salt
2
Create a hole in the center, add the butter, egg yolks, and Parmesan cheese
3
Work the dough until it becomes smooth and even
4
Wrap in plastic wrap and refrigerate for 30 minutes
5
Roll out the dough to line the bottoms and sides of 12 mini tart pans
6
Add beans to prevent the crust from puffing up and bake at 180°C for 20 minutes
7
Filling
8
Beat the eggs, Parmesan cheese, heavy cream, lemon juice, and zest in a blender
9
Pour over the tart shells and bake at 200°C until golden
10
Topping
11
Beat the heavy cream with the flour until stiff peaks form, mix in the passion fruit pulp, and spread over the tart shells
12
Serve chilled.