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.
Passionfruit Tips
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.
Blind Baking
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.
Brûlée Finish
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.
Sara xxx
Other Tarts You’ll Love
Pineapple Almond Tart – it’s simply scrumptious
Affogato Tarts – so quick and so simple!
Caramel Chocolate Crackle Tart – cracking good
Macadamia Nut Tarts – with delicious golden syrup ice cream
Passionfruit Tart Brûlée
Ingredients
- 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
Instructions
- 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.
tammy rampone
can you let me know the oven temp for baking the filling. attempting your recipe with some rare for Canada passionfruits and don’t want to muck it up!
Sara
Hi Tammy,
I am so glad that you left the above comment. I have no idea what has happened to that recipe, half of the instructions have disappeared.
I have updated the recipe to include the baking times.
Sara
Hi Betty, Betty thanks so much!
betty
this looks delicious!
Sara
Hi Gormet Getaways, it isn’t too sweet actually, slightly tart
Hi Renata, what a shame you can’t get them in Korea, I am sure you are missing them.
Renata
I am so crazy about passion fruit and anything made with it. Unfortunately I can’t find them here in Korea, so I always have to wait until my trip back home in Brazil to fulfill my cravings. This tart is killing me! I bet it was fantastic!
GourmetGetaways
OMG this looks absolutely delicious!! I bet it is sinfully sweet!
Saz
I love Nigella Lawson’s brownie recipe, so rich and really easy, satisfies choc urges well. Tart looks awesome.
Sue
That looks so gorgeous!!
Lorraine @ Not Quite Nigella
Hehe Sara you’re so right, Careme is great isn’t it! It’s like what it would taste like if you spent 6 hours making a pastry. So lovely and buttery and just perfect for this tart!
Rosemarie
This looks absolutely delicious, love passionfruit and will definitely give this a go.
sugarpuffi
the tart looks gorgeous! good job sara!
Rita (mademoiselle délicieuse)
Love the gorgeous, sunny yellowness of it!
Sara
Hi Cathy, it made my world a little easier when I found it, like you I too spend years lamenting over the offerings.
Hi Rosemary, easy and delicious, two of my favourite things
cathy x.
i totally agree with you about careme pastry. i spent years lamenting over other supermarket puff pastry options. it really is the best thing since sliced bread 😛
Sara
Hi Simon, thanks, it really was
Hi Martyna, I adore passionfruit and this tart really has a lovely tang with it. Will look at Crave this weekend too.
Hi Anna, Thank you, the toffee does add something to it. Careme Pastry really is great.
Anna @The Littlest Anchovy
This looks so beautiful I love the brûlée part of this dish. Some crunchy burnt sugar to go with the sweet fresh taste of the passion fruit….yummo! I love Careme Pastry too, it is the best.
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Oh my goddness, everything about it is delightful – no wonder the boys got so into it! Vanilla bean pastry sounds decadent too and I love passionfruit because of its slight tang! Delicious Sara. PS Going to look at Crave options over the weekend!
Simon Food Favourites
looks yummo! 🙂