Durian Tartlet — Whip It UP!

Durian Tartlets 

By Evonne Lyn Lee and Sarah F C Lee

Cooking time: 15mins
Difficulty: 1/5
Cost: <$20 (depending on seasonal durian prices)


32 store-bought sweet short crust tartlet cases

320g durian pulp
150g whipping cream


1. Bake store-bought tartlet cases in the oven at 160°C (320°F) until the buttery aroma wafts from the oven. Remove the tartlet cases and let them cool down.

2. Prepare the filling. Whisk durian pulp and whipping cream together in a food processor until smooth.

3. Spoon filling into a piping bag and pipe it into the tartlet cases.

4. Refrigerate until ready to serve.


Separate the durian pulp from the seeds and store them in an air-tight container. Freeze until ready to use.


Evonne and Sarah have co-written Asian Pies. 

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If you have a simple recipe you would like to share, do email it to whipitup@storm.sg

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