Here’s a recipe for delicious Passion Fruit and White Chocolate Petits Fours, combining the sweetness of white chocolate with the tartness of passion fruit in a bite-sized treat:
Ingredients:
For the White Chocolate Shortbread Crust:
- 1 cup (120g) all-purpose flour
- ¼ cup (50g) powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup (60g) white chocolate chips, melted
For the Passion Fruit Filling:
- ½ cup (125ml) fresh passion fruit pulp (from 4-5 passion fruit seeds)
- ¼ cup (60g) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the White Chocolate Glaze (Optional):
- ¼ cup (60g) white chocolate chips
- 1 tablespoon heavy cream
Instructions:
1. Make the Shortbread Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, powdered sugar, and salt.
- Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the melted white chocolate chips until just combined.
- Press the crumb mixture evenly onto the prepared baking sheet.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the crust cool completely on the baking sheet before cutting.
2. Make the Passion Fruit Filling:
- In a small saucepan, combine the passion fruit pulp, sugar, and cornstarch. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent (around 2-3 minutes).
- Remove from heat and stir in the water until well combined.
- Let the filling cool completely at room temperature.
3. Assemble the Petits Fours:
- Once the crust is cool and the filling is set, cut the crust into small squares or desired shapes using a sharp knife or cookie cutter.
- Spread a thin layer of the passion fruit filling over each piece of shortbread crust.
- Refrigerate for at least 30 minutes for the filling to set.
4. Make the White Chocolate Glaze (Optional):
- In a small microwave-safe bowl, heat the white chocolate chips and heavy cream on high power in short bursts, stirring in between each burst, until melted and smooth.
- Let the glaze cool slightly until it thickens a bit.
- Drizzle the cooled white chocolate glaze over the tops of the passion fruit-filled Petits Fours.
- Let the glaze set completely before serving (refrigerating for 10-15 minutes can help speed up the process).
Tips:
- Freshness Matters: For the best flavor, use fresh passion fruit pulp.
- Sweetness Level: You can adjust the amount of sugar in both the crust and the filling to your desired sweetness level.
- Storage: Store leftover Petits Fours in an airtight container in the refrigerator for up to 3 days.
- Decorate and Get Creative! You can decorate your Petits Fours with a sprinkle of powdered sugar, a drizzle of passion fruit sauce, or a small piece of dried fruit.
Enjoy these delicious and elegant Passion Fruit and White Chocolate Petits Fours!