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Slice of homemade Passionfruit Tart with silky passion fruit custard and glossy passion fruit topping served on a dark ceramic plate with the whole tart in the background.

Passion Fruit Tart

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Bright tropical flavors wrapped in a buttery crisp crust make every slice unforgettable.
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Prep Time 35 minutes
Cook Time 52 minutes
Chilling Time 2 hours 15 minutes
Total Time 3 hours 42 minutes
Servings: 10 Slices
Course: Baking, Dessert
Cuisine: Australian, Tropical
Calories: 463
Ingredients Method Nutrition Notes

Ingredients
  

Tart Shell
  • 100 g unsalted butter softened to room temperature
  • 40 g icing sugar sifted for a smooth dough
  • 1 large egg room temperature
  • 225 g all-purpose flour sifted
Passion Fruit Filling
  • 200 g granulated sugar fine white sugar
  • ⅔ cup passion fruit pulp fresh, frozen, or canned
  • 2 large eggs room temperature
  • 2 egg yolks room temperature
  • Zest of ½ lemon finely grated
  • 150 g unsalted butter cold and cut into cubes
  • ⅔ cup heavy cream full-fat
  • 1 large egg lightly beaten

Method
 

  1. Beat the softened butter with the icing sugar until smooth and creamy. Add the egg and mix until fully blended, adding a spoonful of flour if needed to help it come together.
  2. Mix in the remaining flour just until a shaggy dough forms.
  3. Gather the dough with your hands, gently shape it into a smooth ball, then flatten into a thick disk without overworking it.
  4. Roll the pastry on a lightly floured surface into a circle about 4–5 mm thick, turning it often to prevent sticking.
  5. Lift the pastry over a rolling pin and carefully drape it into a 9-inch tart pan with a removable base.
  6. Press the pastry firmly into the corners and fluted edges, leaving the excess hanging over the rim. Refrigerate for at least 2 hours until well chilled.
  7. Preheat the oven to 350°F (180°C).
  8. Prick the base of the pastry with a fork and trim away the overhanging dough with a sharp knife.
  9. Line the shell with crumpled baking paper and fill completely with pie weights or dried beans, pressing them into the edges.
  10. Bake for 15 minutes.
  11. Carefully remove the paper and weights, then return the shell to the oven for another 7 minutes until lightly golden. Let it cool slightly.
  12. Whisk together the sugar, passion fruit pulp, eggs, egg yolks, and lemon zest in a saucepan over medium-low heat until the sugar has dissolved.
  13. Add the cold butter a few cubes at a time, stirring until each addition has melted before adding more.
  14. Continue cooking over low heat until the mixture thickens enough to coat the back of a spoon.
  15. Remove from the heat and allow the curd to cool for about 15 minutes.
  16. Reduce the oven temperature to 320°F (160°C).
  17. Whisk the cooled curd with the heavy cream and the remaining egg until smooth.
  18. Pour the filling into the baked tart shell and bake for 30 minutes, or until the edges are set and the center has a gentle wobble.
  19. Cool completely, then chill before slicing and serving for the cleanest texture.

Nutrition

Serving: 125gCalories: 463kcalCarbohydrates: 46gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 185mgSodium: 42mgPotassium: 132mgFiber: 2gSugar: 26gVitamin A: 1218IUVitamin C: 5mgCalcium: 38mgIron: 2mg

Notes

Every silky bite balances sweet tropical fruit with rich buttery pastry. Chill well before serving for the cleanest slices and the best flavor.

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