Ingredients

• Melted reduced-fat dairy spread (Devondale brand), to grease
• 80g (1/3 cup) caster sugar
• 60ml (1/4 cup) thickened extra light cream (Pauls brand)
• 2 eggs
• 3 egg whites
• 80ml (1/3 cup) fresh lime juice
• 80ml (1/3 cup) fresh passionfruit pulp
• Icing sugar, to dust
• 60ml (1/4 cup) fresh passionfruit pulp, extra, to drizzle

pastry

• 225g (1 1/2 cups) plain flour
• 1 teaspoon baking powder
• 60g reduced-fat dairy spread (Devondale brand), melted
• 2 tablespoons caster sugar
• 1 egg white, lightly whisked
• 1 1/2 tablespoons water

Method

• Step 1 To make the pastry, sift flour and baking powder into a medium bowl. Use your fingertips to rub in the dairy spread until the mixture resembles fine breadcrumbs. Stir in sugar and make a well in the centre. Add the egg white and water, and use a round-bladed knife to mix together using a cutting motion until the mixture begins to cling together. Use your hands to press the mixture into a disc. Wrap in plastic wrap and place in the fridge for 20 minutes to chill.
• Step 2 Preheat oven to 190°C. Brush eight 80ml (1/3-cup) capacity muffin pans with the melted dairy spread to lightly grease. Cut the pastry disc into 8 wedges. Gently shape 1 wedge into a ball. Place between 2 sheets of non-stick baking paper and roll out to a 12cm disc. Use the pastry disc to line a muffin pan, easing the pastry into the side of the pan. Repeat with remaining pastry wedges.
• Step 3 Place sugar, cream, eggs and egg whites in a medium bowl. Use a whisk to mix well. Add lime juice and passionfruit pulp, and whisk until just combined.
• Step 4 Carefully pour lime mixture into pastry shells. Bake in preheated oven for 15 minutes or until pastry is light golden and the filling is puffed and set in the centres. Remove from oven and carefully lift from pans onto a wire rack. Cool to room temperature.
• Step 5 Serve dusted with icing sugar and drizzled with extra passionfruit pulp.