Passion-Fruit Melting Moments

passion fruit melting moments
Photo: Mike Krautter

Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known as cornstarch cookies or custard kisses, they can be made in a variety of flavors, from vanilla to raspberry -- Martha fills hers with homemade passion-fruit curd.



  • ¾ cup (1 ½ sticks) unsalted butter, room temperature

  • ½ cup confectioners' sugar, plus more for dusting

  • 1 tablespoon pure vanilla extract

  • 1 ¼ cups unbleached all-purpose flour

  • ¼ cup cornstarch

  • ½ teaspoon kosher salt


  • 4 large egg yolks, room temperature

  • ½ cup frozen passion-fruit puree, defrosted

  • ½ cup granulated sugar

  • ½ teaspoon kosher salt

  • 5 tablespoons chilled unsalted butter

  • 1 teaspoon unflavored gelatin


  1. Cookies:

    Preheat oven to 350 degrees. Line two baking sheets with parchment.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium-high speed, scraping down sides as necessary, until fluffy, about 2 minutes. Sift together flour and cornstarch, then add to butter mixture along with salt, beating until just combined. Cover with plastic wrap and refrigerate 1 hour.

  3. Measure 2 teaspoons of dough and form into a ball; transfer to prepared baking sheets. Repeat with remaining dough, spacing about 1 inch apart. Use a fork to make a three-prong indent on tops of balls. Bake until slightly golden around edges, 10 to 12 minutes. Transfer baking sheets to a wire rack and let cool completely.

  4. Filling:

    Heat egg yolks, passion fruit, granulated sugar, and salt in a medium saucepan over medium, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 10 minutes. Stir in butter and gelatin and mix until the butter has melted and the gelatin has dissolved. Strain curd into a medium bowl, then place plastic wrap directly onto surface; refrigerate until set, at least 1 hour.

  5. Spread 1 scant teaspoon curd each on bottoms of half the cookies. Dust remaining cookies with confectioners' sugar; sandwich halves together. Filled cookies are best eaten the day they are made.

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