Passionfruit Tart

Passionfruit Tart

Preparation time: 30 minutes  Cooking time: 2 hours  Serves: 6



230g plain flour
130g chilled unsalted butter, chopped
80g icing sugar
2 egg yolks
1 tablespoon iced water

Passionfruit Filling:
250ml cream
2 eggs
3 egg yolks, extra
110g caster sugar
3 tablespoons lemon juice
125ml passionfruit pulp (fresh approx. 4-5 passionfruit’s)


Add the flour, butter and icing sugar in a food processor and process until it resembles fine breadcrumbs.

Keep the mixer running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together.

On a lightly floured surface take out mixture and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Preheat oven to 180°C. Line a lightly greased loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.

Line the pastry case with non-stick baking paper and fill with baking weights or rice. Bake for 15 minutes, remove the paper and weights (or rice) and bake for a further 10 minutes or until the pastry is light golden.
Remove from the oven and set aside.

To make the passionfruit filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl and stir through the passionfruit pulp. Pour the filling into the tart shell. Bake for 30 minutes or until just set. Allow to cool at room temperature before refrigerating to set completely.

Decorate as desired, using fresh passionfruit, meringue, edible flowers and berries.

Recipes, Food Styling & Photography by Pieces of me


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