Passionfruit Tart With Raspberries Recipe

Name: Passionfruit Tart With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None For the Crust; 1/2 cup all purpose flour; 9 tbsp butter, chilled, chopped; 1/4 cup powderd sugar; 1 None egg yolk; 1 tbsp chilled water; None None powdered sugar, raspberries, whipped cream, to serve; None None Filling; 6 None passionfruits; 4 None eggs; 3/4 cup sugar; 3/4 cup cream; 2 tsp finely grated lemon zest

Servings: persons

None None For the Crust
1/2 cup all purpose flour
9 tbsp butter, chilled, chopped
1/4 cup powderd sugar
1 None egg yolk
1 tbsp chilled water
None None powdered sugar, raspberries, whipped cream, to serve
None None Filling
6 None passionfruits
4 None eggs
3/4 cup sugar
3/4 cup cream
2 tsp finely grated lemon zest

1
Combine flour, butter and powdered sugar in a food processor and pulse until mixture resembles fine breadcrumbs.
2
Add yolk and water and process until dough just comes together. Knead gently on a lightly floured surface. Roll into a ball and flatten slightly. Wrap in plastic wrap and chill 15 minutes.
3
Preheat oven to 350u00b0F. Lightly grease a 10 inch tart pan with removable base.
4
Roll out dough between 2 sheets of parchment paper until 3mm thick. Line pan with dough and trim excess. Prick base with a fork and chill 15 minutes.
5
Place pan on a baking tray and cover with parchment paper and baking weights. Bake blind 15 minutes. Remove parchment paper and weights and bake 10 minutes, or until crust is crisp and golden.
6
Reduce oven to 325u00b0F.
7
To make filling, scoop pulp from passionfruits, add to a bowl with the remaining ingredients and whisk together.
8
Pour filling into the crust and bake 35-40 minutes, or until filling is just set. Cool, then chill overnight.
9
Dust with powdered sugar. Serve in wedges with raspberries and whipped cream.

807

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

You need 13 ingredients. The key ingredients include: None None For the Crust, 1/2 cup all purpose flour, 9 tbsp butter, chilled, chopped, 1/4 cup powderd sugar, and more.

Yes, Passionfruit Tart With Raspberries 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 Tart With Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions