PASSION FRUIT PUREE, SUGAR, WHEAT FLOUR, POWDERED SUGAR (SUGAR, CORNSTARCH), CULTURED BUTTER (CREAM, LACTIC ACID STARTER CULTURE), CONCENTRATED BUTTER (ANHYDROUS MILK FAT), GLAZE (GLUCOSE SYRUP [WHEAT], SUGAR, WATER, PECTIN, SODIUM ALGINATE, CITRIC ACID [ACIDIFIER]), WATER, APRICOT (APRICOT, ASCORBIC ACID [TO MAINTAIN COLOR], CITRIC ACID [ACIDIFIER]), EGG WHITE, CREAM (CREAM, CARRAGEENAN), EGG, PECTIN, ALMOND FLOUR, SALT, EGG WHITE POWDER, XANTHAN GUM.
Caroline –
Incredible. A must try for passion fruit lovers. If you’re not a fan of sour desserts or passionfruit though, you might want to skip this one. The puree filling is extremely sharp. But it’s balanced by the overly sweet, marshmallowy merengue and the thick, buttery shortbread shell. Don’t worry if the box looks wet in the freezer case — the tarts are safe in a plastic clamshell. To prep, I followed the box instructions of thawing in the fridge for 2 hours.