By Evonne Lyn Lee and Sarah F C Lee
Cooking time: 15mins
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.