Combine elegant orchids and fresh passionfruit for delectable tartlets with this recipe from Cooking With Flowers



3 cups (24 fl oz) sweetened coconut flakes

1 egg white

4 egg yolks

½ cup (4 fl oz) sugar

½ cup (4 fl oz) passionfruit puree

4 tablespoons (60ml) unsalted butter

pinch salt

36 micro orchids or 8-12 large orchids, fresh and/or candied

Makes eight 3-inch tarts or twelve 2-inch tarts


1 Preheat oven to 300F/180C. Thoroughly coat the insides of your tartlet pans with cooking spray

2 Spread coconut on a baking sheet and toast it - tossing occasionally, for a consistent golden brown - in the oven for about 15 minutes, or until the flakes are a moist golden brown

3 In the bowl of a food processor, process coconut with egg white until finely ground and completely mixed. Press mixture into the bottoms and the sides of the tart shells. Bake the shells until they start to turn golden brown, 12 to 15 minutes.

4 to make the curd, mix yolks and sugar together in a medium saucepan. When they are fully mixed, add passionfruit puree, butter, and salt. Put pan over medium heat and stir for 15 minutes, until mixture thickens and begins to bubble. I am a fan of multi-tasking, but not this time - don't walk away while the curd cooks!

5 You can immediately spoon passionfuit curd into the tart shells or you can put it in a container, cover with plastic wrap, and refrigerate for up to two weeks. Top the tarts with candied orchids and serve.

'Cooking With Flowers' by Miche Bacher, £16.99;