Halve the 6 passion fruits and scoop out the filling with a teaspoon. Place a fine sieve over a small bowl, then push the juice and pulp through with a spoon. You should be left with an almost dry mound of seeds which you discard. Put the yogurt in a bowl, then stir in the juice. Fill the tart cases with the passion fruits and yogurt, and refrigerate for 30 minutes.
To finish: crush the crystallised rose petals to a coarse powder. Squeeze the 2 passion fruits and scatter the juice and reserved crumbs over the top. Sprinkle over the crushed roses, and serve.
At some point during the festivities, whether on the day itself, Christmas Eve or Boxing Day, a splendid breakfast will be called for. A table with seasonal fruit and fresh baking, yoghurt or fresh milky cheeses and something from the oven. In our house that may mean a bowl of ricotta and poached fruit with a glowing syrup; or a smoked salmon hash, or a multi-layered “trifle” of creamy yoghurt, fruit puree and granola. There is likely to be a jug of seasonal juice too, perhaps a dazzling wake-up call of citrus fruit and pomegranate.
