Passionfruit Tart with Almond Crust

Introduction

This tart delivers a perfect balance of sweet and tart in a sophisticated dessert. The rich, buttery almond crust provides a nutty, crumbly base for the vibrant and luscious passionfruit curd filling. You’ll love how its bright, tropical flavor cuts through the richness for a truly unforgettable treat.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8

Ingredients

• cooking spray
• 2 ¼ cup superfine blanched almond flour ((246g))
• ¼ cup granulated sugar
• 2 tbsp unsalted butter (room temperature)
• 1/4 tsp salt
• 1 large egg (lightly beaten)
• 1 cup seedless frozen passion fruit puree (thawed (such as El Sembrador Frozen Passion Fruit Pulp), see note)
• 3 large eggs + 4 large egg yolks (beaten well)
• 1 cup granulated sugar
• 1/2 tsp salt
• ½ tsp pure vanilla extract (double check that it’s gluten-free)
• 5 tbsp unsalted butter (cut into small cubes)
• powdered sugar (for dusting (optional))

Instructions

1. Preheat your oven to 350°F (175°C). Lightly coat a 9-inch tart pan with a removable bottom with cooking spray.
2. Make the crust: In a medium bowl, combine the almond flour, ¼ cup sugar, 2 tbsp softened butter, and ¼ tsp salt. Use a fork or your fingers to mix until it resembles coarse crumbs.
3. Add the lightly beaten egg and mix until a uniform dough forms. Press the dough evenly into the bottom and up the sides of the prepared tart pan. Use a fork to prick the bottom all over. Bake for 12-15 minutes, or until just beginning to turn golden. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
4. Make the filling: In a medium saucepan, whisk together the thawed passionfruit puree, the 3 beaten eggs and 4 yolks, 1 cup sugar, ½ tsp salt, and vanilla extract.
5. Remove the pan from the heat and whisk in the 5 tbsp of cubed butter, a few pieces at a time, until fully melted and incorporated.
6. Pour the warm filling into the slightly cooled crust. Carefully transfer the tart to the 325°F oven and bake for 15-18 minutes, or until the filling is just set but still has a slight wobble in the center.
7. Let the tart cool completely on a wire rack, then refrigerate for at least 4 hours, or overnight, until fully set.
8. Just before serving, remove the tart from the pan. Dust the top with powdered sugar, if desired.

Variations

• Citrus Swirl: Before baking, spoon dollops of lemon curd over the passionfruit filling and use a toothpick to create a marbled effect.
• Berry Garnish: Serve each slice with a handful of fresh raspberries, blueberries, or sliced strawberries to complement the tartness.
• Chocolate Drizzle: Add a touch of elegance by drizzling melted dark chocolate over the chilled tart before dusting with powdered sugar.
• Coconut Cream: Serve with a dollop of whipped coconut cream for a dairy-free topping that enhances the tropical vibe.

Tips for Success

• Baking the crust: Blind baking (pricking with a fork) prevents the crust from puffing up. If it starts to puff during baking, gently press it down with the back of a spoon.
• Constant whisking is key: When making the curd, whisk continuously over medium-low heat to avoid scrambling the eggs and to achieve a perfectly smooth texture.
• Test for doneness: The filling is done when it reaches 170°F on an instant-read thermometer, or when it thickly coats the back of a spoon and leaves a clear trail when you run your finger through it.
• Chill thoroughly: The tart must chill for several hours to allow the filling to set completely for clean slices.

Storage & Reheating

Store the tart, covered, in the refrigerator for up to 3 days. This dessert is best served cold and does not need reheating. For the cleanest slices, use a sharp knife wiped clean between cuts.

FAQ

Can I use fresh passionfruit instead of frozen puree?

Yes, but you’ll need a large quantity (about 20-25 fruits) to yield 1 cup of strained pulp. The frozen puree is more convenient and consistent.

My crust is very crumbly when pressing it in. What should I do?

This is normal with gluten-free crusts. If it’s too dry to hold together, add ½ to 1 teaspoon of cold water and mix until it just comes together.

Is there a substitute for almond flour?

For a nut-free version, you can try using a gluten-free all-purpose flour blend, but the texture, flavor, and baking time will differ. The recipe as written is designed for almond flour.

Why do I need both whole eggs and extra yolks?

The extra yolks add richness and a firmer, creamier structure to the curd filling, preventing it from being too runny.

Can I make this tart ahead of time?

Absolutely. It’s an excellent make-ahead dessert. Bake and chill it completely, then keep it covered in the refrigerator for up to a day before serving.

The filling cracked slightly after baking. What happened?

This can happen if the oven temperature is too high or the tart is overbaked. It’s still perfectly delicious. Simply cover any cracks with the optional powdered sugar dusting or a garnish of whipped cream.