Passionfruit Tart
A crisp buttery pastry case filled with a silky, sharp passionfruit custard that sets with a golden wobble.
- Time2 hr 15
- LevelMedium
- Costabout £0.81 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the flour, butter and icing sugar together with your fingertips until it looks like breadcrumbs. Mix in 1 egg yolk and the water until it forms a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 180°C (160°C fan). Roll out the pastry and line a 23 cm tart tin. Prick the base, line with baking paper and baking beans and bake for 15 minutes.
15 min - 3
Take out the paper and beans and bake for 8 more minutes until pale gold. Turn the oven down to 150°C (130°C fan).
8 min - 4
Press the passion fruit pulp through a sieve to get about 80 ml juice. Keep a spoonful of seeds for the top.
- 5
Whisk the eggs, extra yolks and sugar together, then whisk in the cream and the passionfruit juice.
- 6
Put the tart case on the oven shelf and pour in the filling. Bake for 25 to 30 minutes until set at the edges with a slight wobble in the middle.
27 min 30 s - 7
Cool completely, then chill for 1 hour. Spoon over the saved seeds and serve in slices.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
