This Passionfruit Tart is a simple passionfruit curd custard filling in a crisp tart shell. It’s all topped with grilled pineapple slices and coconut. Tropical dessert heaven.
This Passionfruit tart is what tropical dreams are made of. Creamy passionfruit filing, grilled pineapple and toasted coconut come together in this beautiful Summery tart that can’t help but make you smile.
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A Saveur award nominee
Ok, so I have a friend, a million miles away. Alright, alright that’s a slight exaggeration, it’s actually only 15,199km (9,444 miles) but she’s awesome and this Passionfruit Tart is just for her.
Trang from Wild Wild Whisk and I got talking a little over a year ago now and since then we email back and forth every few days. We are on a very similar journey with our blogs and she’s been such a great support – and funny to boot – plus she makes the most gorgeous desserts that have me drooling regularly.
It just so happens that Trang was recently nominated for a Saveur Blog Award for the Best Sweets and Baking Blog, and I decided, win or not, I wanted to celebrate. Do you know how many food blogs there are in the world? A lot! Trang was one of only 6 bloggers nominated for the award. Amazing!
While she is very accomplished at many styles of home baking, I happen to know, among her favourites, are tropical treats and that is all the inspiration I needed for this gorgeous Passionfruit Tart. Just looking at it makes me feel like I’m on holiday.
The shell is crisp pastry that is par-baked before being filled and baked a little longer. This is my favourite pastry / pie crust recipe due to the fact that it takes mere minutes to make. All the cold ingredients go into a food processor and are blitzed together for roughly 1 minute. This crumbly mixture then gets turned out onto a clean surface and you just need to pull it together with your hands until it’s one nice disk of dough. It’s very important not to spend too long kneading this dough as the longer you play with it the more likely the butter will melt which will stop it from being crisp, light and flaky.
But let’s get down to the really good bit. The filling – OMG that filling. This stuff is sublime. It starts with a homemade passionfruit curd which, I’m not ashamed to say, I love even more than lemon curd now. You can make this curd and store it in the fridge until you’re ready to make this tart. To turn it into a creamy, passionfruit custard filling we just add one egg and some cream, mix it all together well then pour it into the par-baked tart shell. This then bakes for around 45 minutes until the edges are set but the centre is just slightly wobbly.
To top this delectable creation, I used fresh pineapple, sliced and then grilled. Textural, tart and fresh, it is the perfect accompaniment to the tangy custard tart. Some whipped cream will stop the tart from being either too sweet or too tart. As a final flourish, I added some toasted coconut flakes.
Fairly Easy. If you aren’t confident making pastry from scratch, see all the step by step photos below. The filling is super simple being just a 10 minute passionfruit curd, with cream added and then it is baked. The topping is a matter of placing pineapple on a grill and whipping some cream.
The pastry dough can be made 3 days ahead and stored in the fridge, wrapped well. You can also store it in the freezer for up to 3 months before using. The tart shell can be par baked up to 3 days prior to serving as well. The filling is best made the night before serving or early on the morning of.
The passionfruit curd can also be made ahead and stored in preserving jars in the fridge. It will keep well for up to 3 weeks unopened this way.
The filled tart will keep well in the fridge for up to 3 days but the pastry will soften as time goes on. This means it is best eaten fresh but still lovely over the following days. Once the passionfruit filling is baked, make sure not to let anything touch the top or it will damage the smooth finish. It is best kept in a round airtight container until serving or if you don’t have one the right size, just keep it in the tart tin and place an upside down plate on top to keep it sealed until serving. This way the top won’t be touched.
Low effort : Huge reward
Beautiful. Tropical. Perfection.
Considering the passionfruit curd takes around 10 minutes to make and then mixing in some extras, then throwing it into a simple tart shell takes roughly 2 minutes, I would say this is a very simple tropical dessert indeed. It’s one of those low effort : huuuuuge reward type desserts (aka, my favourite).
Make it for a brilliant friend. Make it because the sun is shining. Make it just ‘cause you wanna, but make this Passionfruit Tart. You won’t be sorry, pinky promise.
Passionfruit Tart with Grilled Pineapple
For the tart shell
- 130 g / 1 cup / 4.6oz plain (all purp) flour
- 2 tablespoons icing (powdered / confectioners) sugar (notes)
- 150 g / 5.3oz unsalted butter, cubed and chilled
- 3-4 tablespoons ice water (notes)
For the filling
- 200 g / 1 cup / 7oz caster (superfine) sugar
- 2/3 cup passionfruit pulp
- 2 eggs
- 2 egg yolks
- Zest of 1/2 a lemon
- 150 g unsalted butter, cubed and cold
- 2/3 cup thickened (heavy) cream
- 1 large egg, extra
For the topping
- 1 whole pineapple
- 1/2 cup whipping cream
- 2 tablespoons passionfruit pulp
- 2 tablespoons toasted coconut flakes, optional
For the tart shell:
- In the bowl of a food processor, combine the flour and sugar then blitz to combine.
- Add the cubes of butter and process on the low setting until the mixture looks like bread crumbs.
- Add the water 1/2 tablespoon at a time until it starts to clump together.
- Transfer the dough to a sheet of baking paper, wrap and place in the fridge for half an hour.
- Open up the sheet of baking paper and press the paper out flat. Dust some flour underneath the dough, then a little over the top and place another sheet of baking paper over the top. Roll the dough out to a circle about 11 inches round and 4mm thick.
- Gently pull back the top layer of baking paper then replace, just so that it's not sticking to the pastry. Flip the dough over and gently remove the bottom sheet of baking paper, then carefully flip over again into your baking tin. (this should be a 9 inch round rectangular tart tin. Press the dough gently into the corners and up the sides, then use a pair of kitchen scissors to trim the dough so that it is only hanging about 1cm over the edges of the tin. Place in the freezer for 1/2 an hour before proceeding.
- Preheat the oven to 180C / 350F / 160C fan forced. Use a fork to dock the bottom of the tart shell (poke holes all over).
- Line the shell with baking paper, then fill with baking weights (or rice or lentils). Bake for 15 minutes and carefully remove the paper with the baking weights. Use a very sharp knife and carefully trim off the overhanging pastry so that it is flush with the top of the tin. Place back in the oven for around 15 minutes until it looks dry. Remove from the oven and set aside
For the filling
- Whisk together the sugar, passionfruit, eggs, egg yolks and zest in a small saucepan. Stir over low-medium heat until the sugar has dissolved.
- Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
- Turn the heat to low and continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
- Allow the passionfruit curd to cool for about 15 minutes before proceeding.
- Turn the oven temperature down to 160C / 320F / 140C fan forced.
- In a bowl, whisk together the passionfruit curd, cream and extra egg until well combined. Pour the mixture into the tart shell and place back in the oven for a further 30-35 until almost set (there should just be a slight wobble in the centre).
- Let the tart cool completely before topping.
For the topping
- Cut the top and bottom off the pineapple. Stand it up on one end and then use the knife to cut off the skin, following the curve of the pineapple. Slice the pineapple straight down the centre, then cut each half into slices about 6-7mm thick. Use a small round cookie cutter or just a knife to cut out the core from each piece.
- Heat a grill over high heat, then lay the pineapple slices in one layer on top. Let them grill each side until you have dark grill marks, then remove. Set aside to cool.
- Whisk the cream until just whipped.
- Top the tart with the whipped cream, then arrange the slices of grilled pineapple over the top, then drizzle over the passionfruit pulp. Scatter over the coconut, then slice and serve.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use a fluted tart tin about 1 inch deep, similar to this one
- Make sure the butter for the pastry is cold and don't overwork it.
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