• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

White Chocolate Teacakes + Passionfruit Curd

May 30, 2019 by Salma 2 Comments

White Chocolate Teacakes + Passionfruit Curd | The Polka Dotter
These dainty white chocolate miniature cakes are dressed with tangy passionfruit curd, crisp meringue kisses and decorated with a flourish of edible blooms. The sweetness of white chocolate is beautifully tempered by the tart passionfruit curd in these gorgeous little afternoon tea treats. They are fairly simple to make, but when embellished with meringue and pretty pink flowers, they are perfect for any special occasion.

White Chocolate Teacakes + Passionfruit Curd | The Polka Dotter
White Chocolate Teacakes + Passionfruit Curd | The Polka Dotter
Baking Notes
1) To decorate these little cakes, you can easily make a batch of meringue kisses yourself using this recipe. I often keep the extras in an airtight container for decorating other cakes and tarts. If short on time, you can purchase meringue kisses from most speciality food or cake stores.
2) The passionfruit curd can be made in advance if needed and will keep for at least a few weeks in a sterilised jar in the fridge. Ensure it comes to room temperature when serving as it’s much easier to decorate the cakes, and the flavour is more pronounced.

White Chocolate Teacakes + Passionfruit Curd | The Polka Dotter
White Chocolate Teacakes + Passionfruit Curd | The Polka Dotter

Print

White Chocolate Teacakes + Passionfruit Curd

White Chocolate Teacakes + Passionfruit Curd | The Polka Dotter

These dainty white chocolate miniature cakes are dressed with tangy passionfruit curd, crisp meringue kisses and decorated with a flourish of edible blooms.

Ingredients

Scale

White Chocolate Teacakes

  • 135g unsalted butter
  • 100g good-quality white chocolate
  • 250g caster sugar
  • 1 tsp vanilla paste
  • ¼ tsp fine sea salt
  • 125ml (1/2 cup) water
  • 165g plain flour, sifted
  • 1 tsp baking powder
  • 2 large eggs, at room temperature
  • 12 meringue kisses, to decorate
  • 12 edible flowers (dianthus), to decorate

Passionfruit Curd

  • 3 large egg yolks
  • 80g caster sugar
  • 45g unsalted butter
  • Pulp of 5–6 passionfruit (1/4 cup)
  • Zest and strained juice of 1 lemon (1/4 cup juice)
  • Pinch of fine sea salt

Instructions

White Chocolate Teacakes

  1. Preheat oven to (170°C/150°C fan-forced) and grease a 12-hole standard cupcake or muffin tin.
  2. Melt butter, white chocolate, sugar, vanilla and salt in a medium saucepan over low heat. Once the butter and chocolate have melted, slowly add water and stir until smooth.
  3. Transfer mixture to large bowl and allow to cool for about 10 minutes.
  4. In a medium bowl, sift plain flour together with baking powder, then slowly add to melted ingredients, whisking gently until combined, taking care not to overmix, then gently whisk in eggs.
  5. Divide mixture evenly among holes in cupcake tin.
  6. Bake for approximately 25 minutes or until a cake tester inserted comes out clean.
  7. Allow to cool in tin for 10-15 minutes then turn out onto wire rack and allow to cool completely. 

Passionfruit Curd

  1. Lightly whisk egg yolks and sugar together in large clean bowl until pale and thick but not frothy.
  2. Melt butter, passionfruit, lemon juice, zest and salt together in a medium saucepan over low heat.
  3. Add egg yolk and sugar mixture to saucepan and stir constantly over low-medium heat until in turns a deep yellow colour, and thickens enough to coat the back of a spoon (approx. 5-10 minutes).
  4. Remove from heat and allow to cool completely. If not using immediately, pour cooled curd into sterilised jar and keep in fridge.

To Serve

  1. If the teacakes have baked with a slight dome on top – you may need to slice these off to allow the cakes to sit completely flat when placed upside down.
  2. Place teacakes upside-down on serving plate, then spoon passionfruit curd over the top.
  3. Decorate with meringue kisses and edible flowers.

Enjoy!

Notes

Makes 12 teacakes or miniature cakes

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

White Chocolate Teacakes + Passionfruit Curd | The Polka Dotter
You may also like:
Lemon Curd, Blueberry and Almond Teacakes
Meyer Lemon Curd + White Chocolate Cheesecake Tart (gf)
Lemon Curd and Coconut Cake

Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Meringue, Passionfruit, White chocolate

Previous Post: « Fig Pistachio & Polenta Cake + Pomegranate Syrup & Rose Labneh Frosting {gluten-free}
Next Post: Earl Grey Brûlée Tarts »

Reader Interactions

Comments

  1. Marci

    March 19, 2020 at 2:54 pm

    Beautiful 🙂 I also love the plates…where could I find something like that?

    Reply
    • Salma

      April 22, 2020 at 5:28 pm

      Hi Marci,
      Thanks for your comments and query. Most of the plates in these images are from a very talented Australian ceramicist by the name of Bridget Bodenham. You can purchase all her handmade pieces at https://www.bridgetbodenham.com.
      Happy baking and shopping!
      Salma

      Reply

Leave a Reply to Marci Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
I’ve been spending most of my days blissfully cu I’ve been spending most of my days blissfully cuddled up feeding a newborn lately so this festive season has been pretty light on the baking front, but I did manage to squeeze in one batch of our favourite gingerbread cookies this year. Most of them weren’t quite as delicate as the ones pictured here thanks to our little one. Instead we’ve had a batch shaped as dinosaurs, cars and planes, and drizzled with crazy coloured lemon royal icing and covered in sprinkles, but they tasted perfect. And even though it takes double the time baking with a small child, requires a LOT of patience, and a significant amount of gingerbread dough seems to suspiciously go missing every time I turn around, I really do love seeing the sparkle in their eyes and watching their skills develop and creativity blossom. What do you think, yay or nay to baking with kids?
These Gingerbread Mini Bundt Cakes + Lemon Glaze a These Gingerbread Mini Bundt Cakes + Lemon Glaze are divine this time of year (or any time really!), with an intoxicating spicy aroma pairing perfectly with tangy lemon icing. I posted this recipe 4 years ago but decided to give it a face lift recently with new images. And because everyone loves a good ol’ before and after, swipe across for one of the original images. What do you think? 😊
Mango weekend vibes 🥭 Mango weekend vibes 🥭
What’s your favourite pavlova topping? I have so What’s your favourite pavlova topping? I have so many but I’m currently loving these Mango and Passionfruit Curd Mini Pavlovas. One spoonful of passionfruit curd and I guarantee you’ll be hooked!
This time last year I had the pleasure of creating This time last year I had the pleasure of creating these Chocolate Orange Gingerbread Cookies for @marimekkoaustralia. A twist on everyone’s favourite festive treat, these chocolate orange gingerbread cookies are sandwiched together with an orange and ginger buttercream swirl, and are the perfect way to indulge this season ☺️
Welcome summer! It’s time for ALL the pavlovas 😊️ in particular these Mango and Passionfruit Curd Mini Pavlovas. A crispy meringue shell with a marshmallowy centre, smothered in tangy passionfruit curd then dotted with balls of mango and fresh raspberries. Recipe on the blog 😊️
I had the pleasure of creating a couple more recip I had the pleasure of creating a couple more recipes for @harrisfarmmarkets before our little bub arrived this month. These Mango and Macadamia Mini Ice Cream Cakes were inspired by the iconic @weisicecream and have become one of my new favourite recipes. Mango lime sorbet is layered atop vanilla ice cream dotted with honey roasted macadamias and a hint of ginger, and finished off with a crisp nutty base and a sprinkling of coconut. Best of all - I was channeling all those time-poor mums when I made them, so even though they look impressive in all their sophisticated layered glory, they are a bit of a cheat’s dessert with no ice cream maker required!
Follow @thepolkadotter on Instagram

Latest Blog Posts

Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter
Apple & Earl Grey Teacake | The Polka Dotter
Hibiscus Poached Pear Pavlova | The Polka Dotter
Pumpkin Chai Cheesecake | The Polka Dotter

Copyright © 2021 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok