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Passion Fruit Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 73 reviews
  • Author: Ivy
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 7 hours 35 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This Passion Fruit Tart combines a crisp and delicate pâte sucrée pastry base with a luscious passion fruit crémeux filling, topped optionally with fluffy Swiss meringue. The tart is a perfect balance of sweet and tangy flavors with a smooth, creamy texture and a hint of almond in the crust. Ideal for a refreshing and elegant dessert, it requires chilling and baking steps that result in a professionally finished tart with vibrant passion fruit taste.

Ingredients

Pâte Sucrée Pastry

  • 100 gr Unsalted Butter (soft, at room temperature)
  • 50 gr Icing Sugar
  • 1 large Egg (at room temperature)
  • 40 gr Almond Meal
  • 200 gr Plain / All-Purpose Flour
  • 1 pinch Fine Table Salt

Passion Fruit Crémeux

  • 300 gr Passion Fruit Pulp or Purée
  • 4 large Egg Yolks (at room temperature, approx 80 grams)
  • 120 gr Caster Sugar
  • 5 gr (1 1/2 teaspoon) Gelatin Powder
  • 1 tablespoon Cold Water
  • 120 gr Unsalted Butter, cubed (at room temperature)

Meringue Topping (optional)

  • 2 large Egg Whites (approx 60 grams)
  • 60 gr Caster Sugar
  • 1 pinch Fine Table Salt

Instructions

  1. Prepare the Pâte Sucrée Pastry: Place the soft butter and sifted icing sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for a couple of minutes or until completely smooth, scraping the bowl with a spatula as needed.
  2. Add Egg and Almond Meal: Incorporate the egg and almond meal, mixing until well combined, stopping to scrape the side of the bowl when needed.
  3. Add Flour and Salt: Add sifted flour and salt, mixing on low speed just until a rough dough forms. Avoid overmixing to prevent tough pastry.
  4. Roll and Chill Pastry: Bring dough together and place between two sheets of baking paper. Flatten slightly and roll to about 4 mm (1/6 inch) thick. Place on a baking sheet and chill for at least 1 hour, up to 24 hours.
  5. Shape Pastry in Tart Tin: Remove top paper and lay pastry over a 24 cm (9.5 inch) tart tin with removable bottom. Gently press the pastry into corners forming a 90-degree angle. Trim excess pastry and chill for at least 2 hours or overnight.
  6. Bake Pastry Shell: Preheat oven to 160°C (325°F). Dock pastry base with a fork and freeze while oven heats. Bake for 30-40 minutes until golden and dry to touch. Cool completely on wire rack.
  7. Make Passion Fruit Crémeux: Heat passion fruit puree in a medium saucepan over low-medium heat until simmering.
  8. Temper Egg Yolks: Whisk egg yolks and sugar in a heatproof bowl. Slowly pour hot passion fruit over the mixture while whisking continuously.
  9. Cook Custard: Return mixture to saucepan over low heat, stirring constantly for about 5 minutes until slightly thickened. Remove from heat.
  10. Add Gelatin: Soften gelatin in cold water for 2-3 minutes until a paste forms, then add to hot custard and whisk until fully dissolved.
  11. Cool Custard: Pour mixture into a clean bowl or jug. Cool for 10-15 minutes until about 40°C (105°F).
  12. Incorporate Butter: Gradually whisk in cubed butter until fully incorporated and smooth.
  13. Assemble Tart: Pour the passion fruit crémeux into the cooled tart shell. Gently tap to remove air bubbles. Refrigerate for 3-4 hours or overnight until set.
  14. Prepare Meringue (optional): Combine egg whites, sugar, and salt in a heatproof bowl. Place over a double boiler and whisk continuously until the mixture reaches 70°C (160°F) and is thick and white (5-10 minutes).
  15. Whip Meringue: Remove from heat and whisk with a mixer at medium-high speed until stiff, glossy peaks form.
  16. Decorate Tart: Transfer meringue to a piping bag with a star tip and pipe over the set passion fruit tart. Optionally, toast with a kitchen blowtorch and garnish with fresh mint leaves.

Notes

  • Do not overmix the pastry dough to ensure a tender crust.
  • Rolling pastry evenly guarantees uniform baking and a nice finished thickness.
  • Chilling the pastry multiple times helps prevent shrinkage and promotes crispness.
  • Docking the pastry prevents bubbles and uneven rising during baking.
  • The custard thickens slightly—it will continue to set as it cools.
  • Allow the custard to cool before adding butter to prevent it from melting improperly.
  • The meringue stage is done when it reaches 70°C for safe consumption and proper structure.

Find it online: https://ivysrecipes.com/passion-fruit-tart-recipe/