Strawberry Hearts with Passion Fruit Cream

Total time: 1hr 52m
Preparation Time: 40m

For 8 pieces

Nutritional Information

Contains 238 Kcal


  • 1.5 dl milk
  • 0.5 tbsp. Maizena cornflour
  • 1 fresh eggs
  • 2 tbsp. sugar
  • 0.75 dl single cream
  • 2 passion fruit, pulp scooped out (yields approx. 50 g)
  • 500 g puff pastry
  • a little white flour
  • 180 g strawberries, cut into quarters
  • 2 tbsp. icing sugar


  • Using a whisk, combine all the ingredients and bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, immediately remove the pan from the heat, stir for a further 2 mins. Pour the crème into a bowl through a sieve, allow to cool, then cover chill for about an hour. Beat the cream until frothy then carefully fold into the crème with the flesh of the passion fruits.
  • Line the oven tray with baking paper, brush with a little water. Sprinkle a little flour on the work surface and roll out the puff pastry to a square (approx. 36 x 36 cm). Cut out 16 hearts, each approx. 8 cm long. Arrange half of the hearts on the prepared oven tray, coat the edges with a little water. Using a heart-shaped cutter approx. 5 1/2 cm in size, cut out the remaining hearts to leave a heart-shaped edge of about 1 cm. Precisely align these heart edges with the large heats and lay on top. Price the inner section. Also transfer the remaining small hearts to the oven tray. Leave the tray to chill for approx. 30 mins.
  • Bake for 10 -12 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack.

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