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Passion Fruit Tart Recipe

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4.4 from 23 reviews

This passion fruit tart features a crisp and buttery pâte sucrée crust filled with a luscious passion fruit crémeux, topped optionally with glossy Swiss meringue. The tart combines tart and tropical passion fruit flavor with a smooth, creamy filling and a delicate, baked pastry base, perfect for an elegant dessert or special occasion treat.

  • Total Time: 7 hours 35 minutes
  • Yield: 10 servings

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 (for gelatin bloom)
  • 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. Make 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 until completely smooth, scraping the bowl with a spatula as needed.
  2. Add Egg and Almond Meal: Add the egg and almond meal to the butter-sugar mixture and mix until well combined, stopping to scrape the bowl sides if necessary.
  3. Add Flour and Salt: Sift in the flour and salt, then mix on low speed just until a rough dough forms. Avoid overmixing to keep the pastry tender.
  4. Shape and Chill Dough: Gather the dough together, place it between two sheets of baking paper, and roll to about 4 mm (1/6 inch) thickness. Place the rolled dough on a baking sheet and chill for at least 1 hour or up to 24 hours.
  5. Line Tart Tin: Remove one sheet of baking paper and place the dough over a 24 cm (9.5-inch) tart tin with removable bottom. Gently press the pastry into the tin corners to form a 90-degree angle, then trim excess around edges with a paring knife. Chill in the fridge for at least 2 hours or preferably overnight.
  6. Preheat Oven and Dock Pastry: Preheat your oven to 160°C (325°F). Prick the pastry base with a fork to dock it evenly, then place the tart shell in the freezer while the oven heats.
  7. Bake Pastry Shell: Bake the pastry for 30–40 minutes or until golden and dry to the touch. Remove from oven and cool completely on a wire rack.
  8. Prepare Passion Fruit Crémeux: Heat the passion fruit pulp in a medium saucepan over low to medium-low heat until simmering. In a heatproof bowl, whisk egg yolks and sugar together. Slowly add the hot passion fruit pulp while whisking continuously. Pour mixture back into the saucepan.
  9. Cook Custard: Cook over low heat, stirring constantly for about 5 minutes, until the mixture thickens slightly. Remove from heat.
  10. Bloom and Add Gelatin: Soften gelatin powder in cold water for 2-3 minutes until a thick paste forms. Add the gelatin paste to the hot custard and whisk until fully dissolved.
  11. Cool Custard: Transfer the custard to a clean bowl or jug and let cool for 10–15 minutes until it reaches about 40°C (105°F).
  12. Incorporate Butter: Gradually add the cubed butter to the custard, whisking well after each addition until fully incorporated and smooth.
  13. Fill Tart: Pour the passion fruit crémeux into the cooled tart shell. Gently tap the pan to release any air bubbles. Refrigerate for at least 3–4 hours or preferably overnight until set.
  14. Make Swiss Meringue (optional): Combine egg whites, caster sugar, and salt in a heat-proof bowl. Place over a double boiler on medium heat, whisking constantly until the mixture reaches 70°C (160°F), thickens, and becomes white and glossy.
  15. Whip Meringue: Remove from heat and whip at medium-high speed with a hand or stand mixer fitted with a whisk attachment until stiff, glossy peaks form.
  16. Pipe and Torch Meringue: Transfer the meringue into a piping bag with a star nozzle, pipe over the set passion fruit tart, and optionally toast with a kitchen blowtorch. Alternatively, spread the meringue evenly without piping. Garnish with fresh mint leaves if desired.

Notes

  • Do not overwork the pastry dough to keep it tender and flaky.
  • Rolling the dough to 4 mm thickness ensures even baking and a crisp tart shell.
  • Chilling the lined tart tin overnight helps maintain shape and prevents shrinkage during baking.
  • Docking the pastry prevents bubbles forming during baking.
  • Cook custard gently on low heat to avoid curdling the eggs.
  • Cooling the custard before adding butter prevents the butter from melting and ensures a smooth crémeux.
  • For a smooth pastry, use room temperature eggs and butter.
  • To toast the meringue evenly, keep the kitchen blowtorch moving to avoid burning.
  • Author: Madelynn
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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