Passion Fruit Tart

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 11/29/21
Passion fruit tart

The Spruce / GrenouilleFilms

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 8 servings
Nutrition Facts (per serving)
687 Calories
49g Fat
50g Carbs
17g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 687
% Daily Value*
Total Fat 49g 63%
Saturated Fat 27g 134%
Cholesterol 475mg 158%
Sodium 303mg 13%
Total Carbohydrate 50g 18%
Dietary Fiber 7g 24%
Total Sugars 28g
Protein 17g
Vitamin C 62mg 312%
Calcium 115mg 9%
Iron 4mg 20%
Potassium 463mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon tart may be one of the most popular baked-custard style fruit tarts and delicious as it is, there are some equally great contenders for the title of "the best." This passion fruit tart is one such dessert. It has a super fruity flavor with lots of zinginess. What's even better? It's so easy to make.

If you are staggered by a number of eggs, butter, and sugar in this recipe which makes the tart so rich, do not worry, you only need a small slice (though you may want more).

Ingredients

For the Crust:

For the Filling:

  • 1 lemon, grated zest and juice

  • 1 cup (235 milliliters) passion fruit pulp, without seeds

  • 12 ounces (350 grams) superfine sugar

  • 6 large eggs

  • 9 large egg yolks

  • 10 1/2 ounces (300 grams) unsalted butter, softened

Steps to Make It

Prepare the Crust

  1. Gather the ingredients. Preheat the oven to 375 F/190 C/Gas 5.

  2. Grease a 23 centimeter/9-inch loose-bottomed tart tin with a little butter. Roll out the pastry and line the tart dish, making sure there are no tears in the pastry. Prick the base of the dish using a fork. Refrigerate for 15 minutes.

  3. Cover the pastry with a scrunched up piece of baking parchment and fill with baking beans, or use long grain rice. Bake for 15 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. 

Make the Filling

  1. Gather the ingredients.

  2. To create the passion fruit pulp, halve passion fruits and scrape the all the pulp, seeds and juice into a sieve over a bowl. Rub the pulp through the sieve, discard the seeds.

  3. Place the lemon zest, lemon juice, passion fruit puree, sugar, eggs ​and egg yolks into a large roomy saucepan. Over a very low heat, incorporate all the ingredients—you will find a whisk is best for this. Continue to whisk until the sugar has dissolved. Do not rush this process or you will scramble the eggs. Before you know it, the mixture will begin to thicken. It is ready when thick enough to coat the back of a wooden spoon.

  4. Remove the pan from the heat and place to one side. From time-to-time, whisk the mixture as it cools down. Once cooled, stir in the softened butter. Do not add too soon or the butter will simply melt making the tart greasy.

  5. Raise the oven temperature to 450 F/230 C/Gas 8.

  6. Pour the mixture into the cooked pastry base, place near to the top of the hot oven and bake for about 8 minutes. Remove from the oven before the surface starts to brown. Leave to cool completely before serving, preferably overnight. Serve with whipped cream or crème fraîche on top.

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