Passionfruit Tart
Bursting with tropical flavor and delicate creaminess, this homemade passionfruit tart is a dessert masterpiece that's sure to impress. With a buttery, crumbly shortcrust pastry as its base, this tart is filled with a luscious passionfruit custard made from fresh or canned passionfruit pulp, eggs, heavy cream, and a hint of vanilla for added depth. The filling is perfectly balanced between tangy and sweet, creating a bright, refreshing treat with every bite. The tart is baked until just set, ensuring a silky-smooth texture that pairs beautifully with the crispness of the golden crust. Dust the top with powdered sugar for a touch of elegance, and serve this eye-catching dessert as the centerpiece of any gathering. Perfect for summer brunches or tropical-themed dinner parties, this passionfruit tart is as stunning as it is delicious.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Powdered sugar
- 1 large Egg yolk
- 2 tablespoons Water (cold)
- 120 ml Passionfruit pulp (fresh or canned, strained to remove seeds)
- 100 grams Granulated sugar
- 3 large Eggs
- 150 ml Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F).
To make the tart crust, combine the flour and powdered sugar in a mixing bowl.
Add the cold, cubed butter to the dry ingredients and rub together with your fingertips until the mixture resembles breadcrumbs.
Mix in the egg yolk and cold water, bringing the dough together until it forms a smooth ball. Avoid overmixing.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart tin.
Gently press the dough into the tart tin, trimming any excess. Prick the bottom with a fork and refrigerate for 10 minutes.
Line the tart crust with parchment paper, fill with baking weights or dried beans, and bake for 15 minutes.
Remove the baking weights and parchment paper, then bake for another 5 minutes or until lightly golden. Set aside to cool.
To make the filling, whisk together the passionfruit pulp, granulated sugar, eggs, heavy cream, and vanilla extract until smooth.
Pour the passionfruit mixture into the cooled tart crust.
Bake the filled tart in the preheated oven for 20-25 minutes, or until the filling is just set with a slight wobble in the center.
Remove the tart from the oven and allow it to cool completely before transferring it to a serving plate.
Dust the top with powdered sugar before serving, if desired.
Slice and enjoy your homemade passionfruit tart!
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 21.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
