Fill pre-baked mini shortcrust pastry tart shells in the following order: a dollop of passion fruit jam* to coat the bottom, some good quality, passion fruit or lemon curd (store-bought or try making your own if you have some time), piped over-top using a pastry bag, a dollop of whipped cream, a couple thin slices of strawberries and then drizzled with more passion fruit jam.

* Passion fruit jam: 

Scoop out the pulp of around 

10 passion fruits into a small saucepan. Add 150g sugar and simmer for about 5 minutes or until the consistency thickens (think honey). Pour into a jam jar and refrigerate. This will keep for some time and can be used to drizzle on cakes, meringues, etc.

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