Save to Pinterest A vibrant dessert featuring tangy passionfruit curd nestled in a crisp, buttery pastry shell, topped with fluffy, golden meringue. Perfect for special occasions or a refreshing finish to any meal, this French-inspired Passionfruit Tart balances tropical citrus flavors with a classic, sweet finish.
Save to Pinterest What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
This recipe is designed to impress, combining traditional techniques with exotic fruit. Making your own curd and meringue from scratch ensures the highest quality flavor and a texture that is far superior to store-bought alternatives.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Pastry Shell: 1 1/4 cups (155 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1/2 tsp salt, 1/2 cup (115 g) unsalted butter (cold and cubed), 1 large egg yolk, 2–3 tbsp ice water
- Passionfruit Curd: 1/2 cup (120 ml) passionfruit pulp (fresh or thawed from frozen, seeds strained), 1/2 cup (100 g) granulated sugar, 2 large eggs, 2 large egg yolks, 1/4 cup (60 g) unsalted butter (cubed), 1 tbsp lemon juice, Pinch of salt
- Meringue Topping: 3 large egg whites (room temperature), 3/4 cup (150 g) granulated sugar, 1/4 tsp cream of tartar, 1/2 tsp vanilla extract
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) tart pan with removable bottom.
- Step 2
- Prepare the Pastry Shell: In a bowl, mix flour, sugar, and salt. Add butter; rub with fingertips or use a pastry blender until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until dough just comes together. Press into the tart pan, trim edges, and chill for 15 minutes.
- Step 3
- Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes; remove weights and parchment, then bake 8–10 minutes more until golden. Cool completely.
- Step 4
- Make the Passionfruit Curd: In a saucepan, whisk together passionfruit pulp, sugar, eggs, egg yolks, lemon juice, and salt. Cook over medium-low heat, whisking constantly, until thickened (about 8 minutes, or until it coats the back of a spoon). Remove from heat and whisk in butter until smooth.
- Step 5
- Pour curd into cooled tart shell. Smooth the top. Chill in the refrigerator for at least 1 hour to set.
- Step 6
- Prepare the Meringue: In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar, beating to stiff, glossy peaks. Beat in vanilla.
- Step 7
- Spoon or pipe meringue onto chilled tart, swirling decoratively. Brown the meringue using a kitchen torch or under a preheated broiler for 1–2 minutes, watching carefully.
- Step 8
- Chill tart for 30 minutes before serving for clean slices.
Zusatztipps für die Zubereitung
Use a 9-inch tart pan with a removable bottom for easy serving. For the best results, use an electric mixer to ensure the meringue reaches stiff, glossy peaks. If you are short on time, a store-bought tart dough can serve as a convenient shortcut.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
Garnish the finished tart with fresh passionfruit seeds or edible flowers for extra flair. Ensure the passionfruit pulp is properly strained to maintain a silky curd texture. This recipe is naturally vegetarian.
Serviervorschläge
Pair this refreshing tart with a glass of sweet Riesling or Moscato. For a stunning presentation, pipe the meringue in individual peaks before browning. Serve chilled to ensure the curd remains set and the slices are clean.
Save to Pinterest Each serving of this tart contains approximately 350 calories, 17g of fat, 44g of carbohydrates, and 5g of protein. It contains eggs, wheat (gluten), and dairy (butter). Double-check labels for hidden allergens in store-bought ingredients to ensure safety for all guests.
Recipe FAQs
- → How do I prevent the pastry shell from becoming soggy?
Baking the tart shell with parchment and pie weights ensures even cooking and a crisp base before adding the filling.
- → Can I use frozen passionfruit pulp?
Yes, thawed frozen passionfruit pulp works well as long as seeds are strained for a smooth curd.
- → What is the best way to get stiff, glossy meringue peaks?
Beat egg whites and cream of tartar until soft peaks form, then gradually add sugar while continuing to beat until stiff, glossy peaks appear.
- → How do I brown the meringue evenly?
Use a kitchen torch or place the tart under a broiler for 1–2 minutes, watching carefully to avoid burning.
- → Can this dessert be prepared ahead of time?
Yes, prepare the tart and chill it for at least an hour before adding meringue and serving to allow flavors to meld.
