Passion Fruit Tart

Let’s bake a vibrant and delicious Passion Fruit Tart together! This recipe is easier than you might think.

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 3-5 tablespoons ice water

For the Passion Fruit Curd:

• 1 cup passion fruit pulp (from about 8-10 passion fruits)
• 1 cup granulated sugar
• 6 large egg yolks
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1 tablespoon lemon juice

Step-by-Step Instructions

Step 1: Make the Crust

In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You should see small pieces of butter still visible.

Step 2: Add the Water

Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. It shouldn’t be sticky.

Step 3: Chill the Dough

Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking.

Step 4: Roll Out the Dough

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.

Step 5: Trim and Prick the Crust

Trim any excess dough from the edges of the pan. Use a fork to prick the bottom of the crust all over. This will prevent the crust from puffing up during baking.

Step 6: Blind Bake the Crust

Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely.

Step 7: Make the Passion Fruit Curd

In a medium saucepan, combine the passion fruit pulp, granulated sugar, and egg yolks. Whisk constantly over medium heat until the mixture is smooth and well combined.

Step 8: Cook the Curd

Add the cubed butter to the saucepan. Continue whisking constantly until the butter is melted and the curd begins to thicken. This should take about 8-10 minutes. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.

Step 9: Finish the Curd

Remove the saucepan from the heat and stir in the lemon juice. This will brighten the flavor of the curd.

Step 10: Assemble the Tart

Pour the passion fruit curd into the cooled tart crust. Spread it evenly.

Step 11: Chill the Tart

Cover the tart with plastic wrap, pressing it gently onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the curd to set completely.

Serving Suggestions

This Passion Fruit Tart is a showstopper on its own, but you can elevate it even further with a few simple pairings. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream complements the tartness of the passion fruit beautifully.

For presentation, consider dusting the top of the tart with powdered sugar or arranging fresh berries around the edges. A few sprigs of mint can also add a touch of freshness and visual appeal.

This tart is perfect for a variety of occasions, from afternoon tea to dinner parties. Its vibrant flavor and elegant presentation make it a memorable dessert for any celebration.

Storage and Reheating

Store any leftover Passion Fruit Tart in the refrigerator, covered, for up to 3 days. The crust may soften slightly over time, but the flavor will remain delicious.

This tart is best served chilled, so reheating isn’t necessary. However, if you prefer a slightly softer texture, you can let it sit at room temperature for about 15-20 minutes before serving.

Key Details

• Prep Time: 45 minutes
• Cook Time: 30-35 minutes
• Chill Time: 2+ hours
• Servings: 8-10
• Equipment: 9-inch tart pan with removable bottom, pastry blender or fingertips, rolling pin, parchment paper, pie weights or dried beans, saucepan, whisk.

Passion Fruit Tart

This Passion Fruit Tart isn't just another dessert; it's a burst of sunshine on a plate! The tangy passion fruit curd is perfectly balanced by the sweet, buttery crust. What makes this tart truly special is the combination of textures – the crisp, crumbly crust against the smooth, creamy filling. It’s a show-stopping dessert that's surprisingly simple to make, perfect for impressing friends and family or simply treating yourself. Plus, the vibrant color of the passion fruit curd makes it visually stunning!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Servings 8 servings

Calories 350 kcal

Ingredients

  

• 1 1/4 cups all-purpose flour
• 1/2 cup 1 stick unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 3-5 tablespoons ice water
• 1 cup passion fruit pulp from about 8-10 passion fruits
• 1 cup granulated sugar
• 6 large egg yolks
• 1/2 cup 1 stick unsalted butter, cut into cubes
• 1 tablespoon lemon juice

Instructions

 

• In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You should see small pieces of butter still visible.
• Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. It shouldn't be sticky.
• Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking.
• On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
• Trim any excess dough from the edges of the pan. Use a fork to prick the bottom of the crust all over. This will prevent the crust from puffing up during baking.
• Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely.
• In a medium saucepan, combine the passion fruit pulp, granulated sugar, and egg yolks. Whisk constantly over medium heat until the mixture is smooth and well combined.
• Add the cubed butter to the saucepan. Continue whisking constantly until the butter is melted and the curd begins to thicken. This should take about 8-10 minutes. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
• Remove the saucepan from the heat and stir in the lemon juice. This will brighten the flavor of the curd.
• Pour the passion fruit curd into the cooled tart crust. Spread it evenly.
• Cover the tart with plastic wrap, pressing it gently onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the curd to set completely.