This passion fruit tart, with it’s crisp tart shell and easy passionfruit curd custard filling tastes as good as it sounds. It’s all kinds of tropical dessert bliss.

100 g unsalted butter, softened (7 tablespoons / 3.5oz) 40 g icing sugar (powdered sugar) (⅓ cup / 1.4oz) 1 large egg, room temperature 225 g plain flour (all purpose flour) FOR THE FILLING 200 g granulated white sugar (1 cup / 7oz) ⅔ cup passionfruit pulp 2 large eggs 2 egg yolks finely grated zest of ½ a lemon 150 g unsalted butter, cubed and cold ⅔ cup thickened cream (heavy cream) 1 large egg, extra


Serve & enjoy

This stunning sunny tart will become a favourite.

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