Passionfruit Tart Recipe
Make Passionfruit Tart Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pâte Sablée (Sweet Tart Crust)
Passionfruit Curd Filling
Finish & Garnish
Method
Pâte Sablée (Sweet Tart Crust)
- 1
Prepare dry ingredients
Whisk together 1 1/2 cups all-purpose flour, 1/2 cup confectioners' sugar, and 1/8 tsp fine sea salt in a medium bowl; set aside.
- 2
Cut in butter
Using a pastry cutter or fingertips, work 1/2 cup (1 stick) cold cubed unsalted butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Add yolk and bind
Stir in 1 egg yolk and 1/2 tsp vanilla extract. Add 1 tablespoon cold water gradually and gently mix until dough just comes together when pressed; do not overwork.
- 4
Chill the dough
Shape dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 days).
- 5
Blind bake the tart shell
Preheat oven to 350°F (175°C). On a lightly floured surface, roll chilled dough to about 1/8-inch thick and fit into a 9-inch tart pan with removable bottom, pressing into corners and trimming excess. Refrigerate shell for 10 minutes. Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8-10 more minutes until edges are golden. Cool slightly before filling. If bottom puffs, prick gently with a fork and re-bake 2-3 minutes.
Passionfruit Curd Filling
- 6
Prepare passionfruit
If using fresh passionfruits, cut and scoop about 1 cup pulp (seeds + juice). If you prefer a seedless curd, press pulp through a fine mesh sieve into a bowl, discarding seeds; keep juice (~3/4–1 cup) from straining.
- 7
Combine eggs and sugar
In a medium heatproof bowl, whisk together 3 whole eggs, 2 egg yolks, and 3/4 cup granulated sugar until smooth and slightly pale.
- 8
Cook curd (stovetop method)
Place the bowl over a saucepan of gently simmering water (double boiler), ensuring the bowl does not touch the water. Whisking constantly, add the passionfruit pulp/juice and 1 tablespoon lemon juice to the egg-sugar mixture. Continue whisking until the mixture thickens and registers 170–175°F (77–80°C) on an instant-read thermometer and coats the back of a spatula (about 8–12 minutes). Do not let it boil or scramble.
- 9
Finish with butter and strain
Remove from heat. Gradually whisk in 6 tablespoons cold butter, one tablespoon at a time, until fully incorporated and the curd is glossy. Stir in 1/8 tsp fine sea salt. For an ultra-smooth curd (and to remove any cooked egg strands), strain the curd through a fine mesh sieve into a clean bowl.
- 10
Cool slightly
Let the curd cool to warm (about 10–15 minutes), stirring occasionally to prevent a skin from forming.
- 11
Fill tart shell and set
Pour the warm curd into the cooled baked tart shell, smoothing the top with an offset spatula. Chill the filled tart in the refrigerator for at least 2 hours (preferably 3–4) until the curd is set.
Finish & Garnish
- 12
Bring to serving temperature
Remove tart from refrigerator about 15–20 minutes before serving to take the chill off for the best texture and flavor.
- 13
Garnish and serve
Dust the tart lightly with 1 tablespoon powdered sugar using a fine sieve. Halve 2 fresh passionfruits and spoon a little pulp onto the center or arrange halves decoratively; garnish with fresh mint leaves if desired. Slice with a warm, sharp knife (run under hot water and dry between cuts) for clean slices.