Passionfruit Melting Moments Recipes
PASSION-FRUIT MELTING MOMENTS
Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known as cornstarch cookies or custard kisses, they can be made in a variety of flavors, from vanilla to raspberry -- Martha fills hers with homemade passion-fruit curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24
Number Of Ingredients 12
Steps:
- Cookies:Preheat oven to 350 degrees. Line two baking sheets with parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium-high speed, scraping down sides as necessary, until fluffy, about 2 minutes. Sift together flour and cornstarch, then add to butter mixture along with salt, beating until just combined. Cover with plastic wrap and refrigerate 1 hour.
- Measure 2 teaspoons of dough and form into a ball; transfer to prepared baking sheets. Repeat with remaining dough, spacing about 1 inch apart. Use a fork to make a three-prong indent on tops of balls. Bake until slightly golden around edges, 10 to 12 minutes. Transfer baking sheets to a wire rack and let cool completely.
- Filling:Heat egg yolks, passion fruit, granulated sugar, and salt in a medium saucepan over medium, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 10 minutes. Stir in butter and gelatin and mix until the butter has melted and the gelatin has dissolved. Strain curd into a medium bowl, then place plastic wrap directly onto surface; refrigerate until set, at least 1 hour.
- Spread 1 scant teaspoon curd each on bottoms of half the cookies. Dust remaining cookies with confectioners' sugar; sandwich halves together. Filled cookies are best eaten the day they are made.
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- To make the biscuits, beat the butter, icing sugar, lime juice and vanilla extract with an electric mixer for 3 minutes, until pale and creamy.
- Sift flour and cornflour over the butter mixture and stir with a wooden spoon until well combined. Refrigerate for 10 minutes to firm up slightly.
- Roll a heaped tablespoon of dough into a ball, place on a lined tray and press lightly with the tines of a form to form a cross-hatch pattern on the top. Repeat with remaining dough to make 24 biscuits.
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- In the bowl of an electric mixer, beat together the butter, passionfruit, icing sugar and vanilla extract until it is light and creamy.
- Flour your hands so the dough doesn't stick and then gently roll the mixture into balls and place them on the tray. I used a heaped teaspoon for each ball.
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- In a mixer, beat the butter, sugar and lemon rind until light and fluffy. Using a wooden spoon, stir in the flours until combined. Knead mix gently on a floured surface until smooth, and then cover in cling film and allow to rest for 30 minutes in the fridge.
- Divide mixture into 36, roll into balls and place on a greased baking tray. Flatten the balls with the back of a fork. Bake for 12-16 minutes, or until crisp and light golden. Stand for 5 minutes, then transfer to a cooling rack.
- To make filling, beat butter with a wooden spoon until pale and creamy. Add half the icing sugar and beat until well combined. Add the passionfruit pulp and the remaining icing sugar and beat until well combined and fluffy.
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- Preheat the oven to moderately slow 160°C (140°C fan-forced). Line three baking trays with baking paper.
- Remove pulp from passionfruit, place pulp into a fine sieve and press down with the back of a spoon. You will need 1 tablespoon of passionfruit juice for the Passionfruit Butter Cream.
- Beat the butter, vanilla and sifted icing sugar with an electric mixer until pale. Stir in combined sifted flours in two batches then stir in passionfruit pulp.
- With lightly floured hands, roll two level teaspoons of mixture into balls and place on oven tray about 3cm apart. Dip a fork into a little extra flour, press biscuits lightly.
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- Preheat oven to 180C and line 2 oven trays with baking paper. Beat butter, icing sugar, lime juice and rind, and vanilla seeds until pale and creamy (2-3 minutes). Sift flour and cornflour over the butter mixture and mix until well combined. Take a heaped tablespoonful of dough, roll into a ball and press lightly with a floured fork twice to form a cross-hatch pattern, then place on lined trays. Bake until just golden (12-15 minutes). Cool briefly on trays, then transfer to a wire rack.
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