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Passion Fruit Tart Recipe

Passion Fruit Tart Recipe

Learn how to make the best homemade passion fruit tart with this easy baking recipe. The perfect balance of tangy tropical flavor in a silky smooth curd, all nestled in a buttery shortcrust pastry. Master the techniques for a foolproof tart that will transport you to paradise with every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 tart (8 slices)
An overhead shot captures this stunning tart on a white ceramic cake stand against a light marble surface. Natural window light highlights the golden-brown pastry shell and the vibrant yellow-orange passion fruit curd filling that glistens with a slight sheen. A close-up reveals perfectly piped toasted meringue peaks decorating the edges, their tips caramelized to a gentle amber. Scattered passion fruit seeds and fresh mint leaves provide striking contrast against the sunny filling, while a cross-section view shows the distinct layers: the crisp, flaky pastry base, the smooth, velvety curd center, and the cloud-like meringue topping. A slice being lifted reveals the perfect texture of the filling—firm enough to hold its shape but yielding easily to a fork.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the passion fruit curd:</li><li class="ingredients-single-item">200ml passion fruit pulp (from approximately 8-10 passion fruits)</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">2 large egg yolks</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">For the meringue topping (optional):</li><li class="ingredients-single-item">3 large egg whites</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">1/4 tsp cream of tartar</li><li class="ingredients-single-item">Fresh passion fruit seeds and mint leaves, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Piping bag with star nozzle (if making meringue)</li><li class="equipment-single-item">Kitchen blowtorch (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry by placing the flour, icing sugar, and salt in a food processor. Pulse briefly to mix, then add the cold cubed butter. Pulse until the mixture resembles fine breadcrumbs – this should take about 10-15 short pulses. Cold butter creates pockets of steam during baking, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse again until the dough just starts to come together. If it seems too dry, add the remaining tablespoon of water, but be careful not to overmix as this will make the pastry tough. The dough should just barely hold together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, gather it into a ball, and flatten into a disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim any excess pastry, leaving a small overhang which you can neaten after baking. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the pastry is golden and crisp. The base should look dry and feel firm to the touch. Set aside to cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the passion fruit curd, first extract the pulp from your passion fruits and pass it through a sieve to remove some (not all) of the seeds – keep about one tablespoon of seeds to fold in later for texture and visual appeal. In a heatproof bowl, whisk together the passion fruit pulp, sugar, whole eggs, and egg yolks until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Set the bowl over a pan of gently simmering water (ensuring the bottom doesn't touch the water). Stir constantly with a wooden spoon or heat-resistant spatula until the mixture thickens enough to coat the back of a spoon – this should take about 10-15 minutes. The curd is ready when it reaches 82-84°C on a kitchen thermometer, or when you can draw a clear line through the mixture on the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and slowly whisk in the butter, a few cubes at a time, waiting for each addition to incorporate before adding more. The butter not only adds richness but also helps stabilize the curd. Fold in the reserved passion fruit seeds, then strain the curd through a fine mesh sieve into a clean bowl to ensure silky smoothness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the warm curd into your cooled tart shell, smoothing the top with an offset spatula. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, preferably overnight, to set completely. The curd will continue to thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If making the optional meringue topping, place the egg whites and cream of tartar in a clean, grease-free bowl. Whisk on medium speed until soft peaks form, then gradually add the caster sugar, one tablespoon at a time, whisking continuously. Increase to high speed and whisk until the meringue is glossy and holds stiff peaks – you should be able to hold the bowl upside down without the meringue falling out.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the meringue to a piping bag fitted with a star nozzle and pipe decorative peaks around the edge of the chilled tart. Use a kitchen blowtorch to gently toast the meringue until golden brown, or place under a preheated grill for 30-60 seconds, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the final presentation, garnish with fresh passion fruit seeds and small mint leaves. The tart will keep in the refrigerator for up to 3 days, though the pastry will gradually soften over time. For the best texture contrast, enjoy within 24 hours of assembling. Serve chilled for the optimal balance of flavors and textures.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Passion Fruit Tart Recipe?

The key ingredients include plain flour, butter, and eggs for the pastry, passion fruit pulp, sugar, eggs, and butter for the curd filling, plus egg whites and sugar for the optional meringue topping. Fresh passion fruit seeds and mint leaves are used as garnish.

How to cook Passion Fruit Tart Recipe at home?

Learn how to cook Passion Fruit Tart by first making a buttery shortcrust pastry that's blind baked until golden. Then prepare a silky passion fruit curd by cooking passion fruit pulp with eggs and butter until thickened. Pour the curd into the cooled pastry case, chill until set, and optionally top with toasted meringue peaks for a showstopping finish.

Can I make the passion fruit curd ahead of time?

Yes, you can prepare the passion fruit curd up to 3 days in advance. Store it in an airtight container in the refrigerator. The curd will thicken further as it chills, making it ideal for advance preparation when planning to make the complete tart later.

How do I prevent my tart pastry from shrinking during baking?

To prevent shrinkage, rest the pastry dough in the refrigerator for at least 30 minutes, don't stretch it when lining the tin, and prick the base thoroughly with a fork before blind baking. Using baking beans and chilling the lined tin before baking also helps maintain shape.

What's the best way to achieve a perfectly smooth passion fruit filling?

For silky-smooth filling, strain the passion fruit pulp to control seed content, cook the curd over gentle heat while stirring constantly, and strain again after adding butter. Using a digital thermometer to reach 82-84°C ensures the perfect consistency without overcooking.

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My dinner guests were amazed by how professional it looked and tasted.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-12", "reviewBody": "Better than bakery versions by far! The detailed instructions made it easy to achieve that silky texture, and the meringue topping was the perfect finishing touch. Worth every minute of preparation!", "name": "Better Than Professional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-15", "reviewBody": "I made this for a family gathering and everyone begged for the recipe! The passion fruit flavor is intense yet balanced, and the curd set perfectly. This has quickly become my signature dessert!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Garcia", "datePublished": "2024-04-18", "reviewBody": "Made this for our anniversary dinner and my husband loved it! The tropical flavors transported us back to our honeymoon. The instructions were clear and the results were outstanding - silky texture and perfect balance of sweet and tangy.", "name": "Anniversary Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-04-20", "reviewBody": "This is truly a tropical paradise on a plate! The contrast between the crisp pastry and silky curd is divine. I was intimidated by making curd, but the instructions were so clear that it turned out perfectly on my first try!", "name": "First Time Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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