A decadent Passionfruit Tart with a silky curd filling. The tart is both creamy and tangy with a brûlée style finish with a cracking toffee top. With the use of store bought pastry, it is an easy dessert for entertaining.
I do love a simple recipe. Who doesn’t? We all lead busy lives and sometimes we need an easy edible indulgence.
The perfect recipe to spoil your family or to whip up when entertaining guests.
I made this passionfruit tart for the family a few weeks ago, and it was quickly devoured. There were even fights over the last piece. Actually the fighting was from me, as when I went to the fridge I discovered the tart basically gone.
I shouldn’t complain, I like to see food I lovingly prepare eaten and enjoyed, but sometimes I like to enjoy the fruits of my labour. I often hide homebaked cookies to ensure I get a couple.
I hate preparing pastry if I isn’t absolutely necessary. I have a favourite brand of pastry that I keep in my deep freezer when needed and I don’t have the time for pastry antics.
Good store bought pastry is a staple in my freezer. If you can’t source a good commercial product you can always make your own pastry dough when you have the time and freeze a couple of batches for when needed.
I purchase passionfruit in bulk when it is in season. Firstly I like to purchase fruit and vegetable in season. Secondly, it is dirt cheap.
Passionfruit freezes very well. Scoop your the flesh, seeds and juice. Place in icecube trays and freeze. Pop the frozen passionfruit cubes out of the tray and store in zip lock bags in your freezer. Simply defrost when needed.
For this recipe I strain the passionfruit through a sieve to remove the seeds. I then add a few seeds back to the mixture for appearance purposes.
I always blind bake my tart shells. You end up with a crispier tart.
Once you have lined your tart tin with the pastry, place it in the fridge for at least 30 minutes to chill, an hour is better. The pastry will relax and firm for baking.
Make sure you prick the pastry on the base of the tart all over with a fork before adding a layer of baking paper. Top this with baking weights, rice or dried beans before blind baking.
The brûlée finish really is the “icing” on this passionfruit tart. The crack of the toffee as you dig into the passionfruit curd filling always brings a smile to my face.
When sprinkling your caster sugar (superfine sugar) over the top of the tart, don’t be tempted to lay it on thick. A thin sprinkling is all you need before you pull out the culinary torch.
TOP TIP: I use a torch that can be screwed onto the butane canister. My preference to having to fill a torch canister.
I made this recipe originally years ago. That’s with the photos are terrible! But it doesn’t mean that the passionfruit tart itself isn’t decadently delicious.
It really is a very easy peasy recipe and a handy one to have as standby for entertaining. You are going to love it.
Other Tarts You’ll Love
Passionfruit Tart Brûlée
- 1 quantity sweet shortcrust pastry
- 240 grams (1 cup) caster sugar
- 4 eggs
- 250 ml (1 cup) cream (pouring, not thickened)
- 200 ml passionfruit pulp
- 40 ml (2 tablespoons) lemon juice
- caster sugar to top
- Pre heat oven at 180°C (360°F).
- Line 24cm tart tin with pastry, pushing pastry into pan and trim edges. Make sure to use a tart tin with a removable base. Place tin in fridge for an hour to chill.
- Cover pastry with baking paper and top with baking weights or rice. Bake for 10 minutes or until starting to colour. Remove paper and weights, reduce oven to 160°C (320°F) and bake for a further 5 minutes or until base is crisp and golden. (This process is called blind baking and will keep the tart shell crisp while a wet filling is baking).
- To make the filling, place sugar eggs, cream, passionfruit and lemon juice in a bowl and whisk to combine and pour mixture into the tart shell.
- Reduce oven temperature to 120°C (250°F).
- Bake for around 1 hour until filling is just set.
- Refrigerate until firm and allow to cool. Sprinkle top of the tart with caster sugar, and under a hot grill, melt the sugar until it is golden and caramelised. Stand for 2 minutes before cutting into wedges. Serve with clotted or whipped cream.