Passionfruit Tart

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So I feel like lately I’ve been bombarding you with chocolate. And chocolate. And MORE chocolate.

If there is anyone out there who doesn’t like chocolate (umm… if you do actually exist, how are we friends?) and is possibly complaining, then this one is for you.

Passionfruit tart | Butter Baking

But it is also for the chocolate lovers.

Because this is quite possibly better than chocolate.

OhmygoshdidIreallyjustsaythat?!

Yes. I did.

Passionfruit tart | Butter Baking

I first made this tart at culinary school. It was in a desserts class, and it was Tart Day.

There were chocolate tarts and passionfruit tarts on the menu. Surprise surprise, I was all over the chocolate tart like a rash. The pastry, raw, by itself, tasted like heaven. I consumed vast amounts of it. And I couldn’t wait for it to be baked and filled and baked again and then in my mouth.

Passionfruit tart though? Really? ‘Yeah, whatever’, I thought. ‘Yeah, whatever’, most people in the class thought.

Passionfruit tart | Butter Baking

Until we tried it, that is.

And… Oh. My. Gosh.

The chocolate tarts were left by the wayside as every last crumb of every single passionfruit tart baked in that class was devoured (after multiple photos were posted on Instagram, of course).

I’ve since baked it to sell at my new job. I’ve baked it for my family at home. I’ve baked it for friends and to take to dinners. Everyone loves this tart.

Passionfruit tart | Butter Baking

The pastry is short and buttery and just melts in your mouth. The filling is creamy and rich with its custard base, but light and refreshing at the same time, due to the passionfruit.

It’s tart love, I tell you.

Bake this. Okay? Then we can be friends.

Passionfruit tart | Butter Baking

PASSIONFRUIT TART
 
Adapted from William Angliss.
Ingredients
  • For the pastry:
  • 175g unsalted butter, softened
  • 100g icing (confectioner’s) sugar, sifted
  • pinch salt
  • 1 egg yolk
  • 250g plain flour
  • For the passionfruit filling:
  • 150ml cream
  • 105g caster (superfine) sugar
  • 300g eggs (approx. 6)
  • 165g passionfruit pulp
Method
  1. To make the pastry, using an electric mixer, cream the butter, icing sugar and salt until light and free of lumps.
  2. Add the egg, beating until combined.
  3. Mix in the flour on a low speed until just incorporated.
  4. Bring the dough together using your hands. Wrap in plastic wrap, and refrigerate 2 – 3 hours, until firm.
  5. Once the pastry has rested, remove it from the fridge and well grease a shallow 10 inch tart tin with butter.
  6. On a lightly floured surface, roll out the pastry until it is ½ cm (1/6 inch) thick, or large enough to line the base and sides of your tin. The pastry will be firm, but you want to roll it out quickly and gently, before it gets too soft and sticky. Make sure to move it around as you’re rolling it, and dust your surface and the pastry with flour as needed to stop it from sticking.
  7. Roll the pastry up onto a floured rolling pin and unroll into your tart case.
  8. Ease it into the base and corners, then press it into the sides of the case, before trimming off any excess with a knife.
  9. Place the tart shell in the fridge for 20 minutes and preheat the oven to 180 C (350 F).
  10. Once it has rested again, line your tart shell with baking paper and fill with pie weights, dry beans, or rice. Place the tart tin on a flat tray and bake for 20-25 minutes or so, until the base of the pastry looks set and edges are golden. I uncovered mine for the last 5 minutes.
  11. As the pastry is baking, make your filling.
  12. Whisk together the cream, sugar, eggs and passionfruit in a large bowl.
  13. Once the pastry case has been blind baked, remove the baking paper and weights.
  14. Reduce the oven to 160 C (320 F).
  15. Place the pastry tin, still on the flat tray, back in the oven. With the door open, pour the passionfruit mixture into the pastry case, filling it right up to the top.
  16. Bake for 15 – 20 minutes, until just set in the center.
  17. Allow to cool completely before cutting. Serves 8 – 10
  18. Happy baking!

 

Passionfruit tart | Butter Baking

38 Thoughts on “Passionfruit Tart

  1. What a gorgeous tart! Normally I would be all over the chocolate tarts too, but this looks too good to pass up.

  2. I’ve genuinely never seen a passionfruit tart like this before, makes a nice change from lemon tart which I absolutely adore so I am sure I would love this too.
    Would be interesting to see what it was like with passionfruit AND mango.. ohh I love tropical flavours.
    Definitely making this next time a family occasion rolls round, thanks so much for the recipe x x

  3. Elliot Brett on April 5, 2013 at 7:35 am said:

    which kind of cream?

  4. I loveeee passion fruit. I wish I could find some in these parts. Your tart looks amazingly delicious!

  5. This Tart is a logical excuse to not minding putting on weight, since if it was in front of me, I would’ve eaten it all and won’t even feel guilty about it. Keep the good stuff coming :)

  6. syuen on April 6, 2013 at 1:18 am said:

    Can I know 165g of passion fruits is about how many of it?

  7. It’s gorgeous! Love passionfruit!

  8. This looks absolutely delicious! …I might give it a try although I’m hopeless with pastry. :)

  9. Oh Natasha, I just have to tell you once more: I love you blog! ( and I love chocolate, friends? ;)) And I love this recipe, your pictures everything :D I will surely be baking this beauty soon, as I wanted to work with passion fruit for a long time now ;)
    Take care!!

    • Haha! Thank you, once more! And you love chocolate?! We can totally be friends then! ;-)
      The pictures were something a little different, a little lazier, a little simpler, so I’m glad you like them, and I hope you enjoy the tart as much as I do! :-D

  10. That looks absolutely beautiful! I’m such a huge fan of the sweet/tart combo these days…this would be perfect on a summer evening :) I’m pinning this one to make for our next special occasion!

    • Hey Maura!
      Thank you so much :-) I’m loving the sweet/tart and even sweet/savoury thing recently too! The tart is great anytime ;-) but then again I eat cookies for breakfast. Let me know how you go with it!
      It’s nice to have you back around blog land by the way :-D – I need to catch up on my blog reading though, things have gotten crazy at my end just as you’ve started posting again! I will get there!

  11. Courtney on April 9, 2013 at 7:57 pm said:

    Hi, i recently found your blog and i have fallen in love lol!. I was wondering as im not the biggest fan of passionfruit could I adapt this for say mango or another tropical fruit like that? Much love x x x x

    • Hi Courtney!
      That’s great, I’m so glad you like the blog!
      I am not the biggest fan of passionfruit itself either, but this tart is really lovely! Not sure about mango, it’s a bit thick, but you can adapt it with lemon juice :-)

  12. Hi, this is my fist post but i’ve been following your blog since before you got your own website. Great blog. Just so i am clear… we are baking the pie filling with the oven open? and if so, why?

    • Hi Meli! Super happy to hear you’ve been following the blog for such a long time!
      No, you’re pouring the filling into the tart shell while it is in the oven. This is so that you don’t spill out any filling out while attempting to carry the tart from the bench to the oven. You would then close the oven door and bake accordingly :-)

  13. Pingback: passionfruit tart | eelmsthenovicebaker

  14. michelle on June 20, 2013 at 5:39 am said:

    Hi there! Would love to try this yummy recipe out but I just wanted check what size tart case this recipe would make? I cant seem to find it anywhere in your method. Thanks so much!

  15. Hi Natacha, my pie is currently baking in the over. I made it with mango canned and just mixed it to obtain mango pulp. All I can say right now is that it smells delicious.

  16. Tried this recipe out this weekend and it came out so beautifully! This was the first time I attempted to make pastry, but it was quite easy actually. I was having a craving for anything with passion fruit in it, so was glad when I came across your blog. We were left licking the pan, utensils and anything that had a smidge of filling left on it. SO yummy! Will be re-making this tart many times more I’m sure, and it makes for a beautiful gift when visiting family or friends and will be the envy of any dinner party :)

    • Hi Salma!
      I’m very happy to hear that you enjoyed this so much – it’s one of my favourites :-) and it is wonderfully easy, isn’t it?!
      Enjoy it in the future!

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