12 tablespoons unsalted butter, softened
¾ cup powdered sugar
? cup passion fruit puree (see note)
1½ cups all purpose flour
? cup cornstarch
White chocolate and passion fruit ganache
¾ cup heavy cream
¼ cup passion fruit puree (see note)
2 pieces lemon rind, removed with a peeler (avoid the white pith)
6 ounces white chocolate, finely chopped
Step 1 For ganache, combine cream, juice and rind in a saucepan and bring just to the boil over medium-high heat. Place chocolate in a bowl, strain over hot cream mixture, whisk until smooth and refrigerate for 4 hours or until thick.
Step 2 Beat butter and sugar in an electric mixer until light and fluffy, add juice and combine. Add flour and cornstarch and mix until just combined, then turn onto a floured surface, form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 3 Preheat over to 350°F. Roll out pastry to ¼ inch thick and using a 1 ½ inch diameter cutter, cut rounds from pastry and place on parchment paper lined oven trays. Press scraps into a ball, re-roll and repeat. Bake for 8-10 minutes or until just golden, cool on trays for 5 minutes then transfer to a wire rack to cool completely.
Step 4 Spread half of the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set. Yo-yos will keep for up to 1 week in an airtight container or up to a month in the freezer.
Step 5 Note To make passion fruit puree, blend passion fruit pulp in a food processor to crack seeds, and then strain through a fine sieve. Twelve passion fruit yield about 1 cup of juice.