Pistachio & passionfruit shortbreads

Mini pistachio shortbreads, topped them with fresh passion fruit curd and coated in white chocolate. Passionfruit and white chocolate go so well together that these are really not difficult to eat!

A gluten-free version:

I have also made these by replacing the plain flour in the recipe with gluten-free bread flour. I tend to use Dove’s plain flour.

The biscuits are very melt-in-the-mouth and, as should be the case with gluten-free bakes, you really shouldn’t be able to tell that they are gluten-free.

Other fruit curds:

For other curds (lemon, orange, strawberry, raspberry are other favourites of mine) replace the passion fruit juice with the juice of the fruit you want: puréed and strained in the case of raspberries and strawberries.

As a guideline I would use about 4 lemons or 3 oranges in the recipe below. Or 200g raspberries or strawberries. But add extra if you prefer.

Pistachio shortbreads with passionfruit & white chocolate (makes about 50 mini shortbreads)

Pistachio shortbread:

  • 140g plain flour
  • 50g pistachios, ground very finely
  • 95g vanilla caster sugar
  • 140g unsalted butter, softened
  • generous pinch of salt

Passionfruit curd

  • juice from 12 passion fruit
  • 140g caster sugar
  • 120g unsalted butter, cut into small cubes
  • 2 large eggs
  • 2 large egg yolks

To finish:

  • 200g white chocolate
  • 50g dark chocolate

Make the passionfruit curd:

(1) Strain the passionfruit juice into a jug or bowl, getting as much of the juice as you can.

(2) Whisk the eggs, egg yolks and the sugar together lightly and whisk in the passionfruit juice until everything is amalgamated.

(3) Melt the butter over a low heat in a small pan and pour in the rest of the ingredients. Keep stirring over a low heat until the mixture has thickened. Leave to cool, pour into a couple of clean jars and refrigerate until needed. It will keep for a couple of weeks.

Make the shortbread:

(4) Mix the flour, sugar, salt and pistachios in a bowl. Add the butter and rub in just until it comes together to form a soft ball. Cover with clingfilm and chill for at least half an hour.

(5) Roll out the dough to about the thickness of a pound coin: it is easiest rolling it out between two sheets of baking parchment. Cut out small circles of dough using a cutter and transfer to baking sheets lined with baking parchment. Prick each with a fork and chill while you preheat the oven to 160C(fan).

(6) Bake for 8-10 minutes until between pale and light golden. Leave for a few minutes on the baking tray and then transfer carefully to a wire rack to cool.

Assemble:

(7) Spoon or pipe a little of the curd onto the centre of each shortbread. Dip in the white chocolate and place back on the wire rack, chocolate-side up. This can be easier if you freeze the curd-topped shortbreads for about 30 minutes first.

(8) Drizzle over some melted dark or milk chocolate.

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