Passionfruit and Hazelnut Tart Recipe

Name: Passionfruit and Hazelnut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plain flour; 1/2 cup cornflour; 1/4 teaspoon baking powder; 1/4 cup hazelnut meal; 125g butter, chilled and cubed; 1/3 cup caster sugar; 1 egg, lightly beaten; 250g block PHILADELPHIA Cream Cheese, softened; 1 cup cream; 2/3 cup caster sugar; grated rind and juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09; 3 eggs, lightly beaten; 1 tablespoon plain flour; 1/3 cup fresh or canned passionfruit pulp (5 large); pure cream, to serve; fresh passionfruit pulp, extra, to serve

Servings: persons

1 tablespoon plain flour
1/2 cup cornflour
1/4 teaspoon baking powder
1/4 cup hazelnut meal
125g butter, chilled and cubed
1/3 cup caster sugar
1 egg, lightly beaten
250g block PHILADELPHIA Cream Cheese, softened
1 cup cream
2/3 cup caster sugar
grated rind and juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
3 eggs, lightly beaten
1 tablespoon plain flour
1/3 cup fresh or canned passionfruit pulp (5 large)
pure cream, to serve
fresh passionfruit pulp, extra, to serve

1
Combine the sifted plain flour, cornflour and baking powder, and stir in the ground hazelnuts.
2
Rub in the butter until the mixture resembles fine breadcrumbs.
3
Stir in sugar and enough egg to form a dough.
4
Knead lightly until smooth, shape into a disc, cover with plastic wrap and refrigerate for 30 minutes or until firm.
5
Roll the pastry between two sheets of baking paper until large enough to line a 35 x 10cm rectangular springform tin or 25cm springform flan tin.
6
Lift the pastry into tin, gently ease into sides and trim the edges neatly.
7
Refrigerate until firm.
8
Blind bake for 8-10 minutes at 200 degrees C or until just golden.
9
Allow to cool.
10
Beat the Philly* and sugar until smooth.
11
Add the combined cream, eggs, lemon rind and juice.
12
Gently stir in the flour and passionfruit.
13
Pour into prepared shell and bake at 180 degrees C for 20-30 minutes or until set.
14
Serve warm or cold, with a dollop of pure cream and extra passionfruit.

1062

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon plain flour, 1/2 cup cornflour, 1/4 teaspoon baking powder, 1/4 cup hazelnut meal, and more.

Yes, Passionfruit and Hazelnut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Passionfruit and Hazelnut Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions