1 1/2 cups all-purpose flour
2 tablespoons butter or margarine, softened
1/4 cup cold water
1 cup passion fruit custard, drained and chopped
1 tablespoon raisins
1/4 teaspoon cornstarch
1 egg yolk beaten with 1 tablespoon milk
1 1/2 cups all-purpose flour
2 tablespoons butter or margarine, softened
1/4 cup cold water
1 cup passion fruit custard, drained and chopped
1 tablespoon raisins
1/4 teaspoon cornstarch
1 egg yolk beaten with 1 tablespoon milk
In a bowl, combine the flour with 2 tablespoons of butter or margarine and mix until it resembles coarse crumbs
Add cold water as needed, stirring well to form a dough
Knead the dough very well and refrigerate for at least 30 minutes
For the filling, mix raisins with chopped passion fruit and let it rest for 30 minutes
Roll out the dough thinly and cut into circles or rectangles
Heat a non-stick skillet over medium heat
Place oil to cover about 2.5 cm of the edges
Add cornstarch to the passion fruit mixture and stir well
Place 1 tablespoon of the filling in the center of each rectangle or circle
Moisten the edges with beaten egg yolk, fold, and press gently with a fork to seal
Fry two tarts at a time in hot oil, submerging them with a spatula to cook evenly
When golden brown and crispy, remove from oil and let it drain on paper towels
Repeat with the remaining dough and filling.
