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Baker’s Dream Passionfruit Tart

If you’re a dessert lover, living in a chocolate-loving world, give this tropical tart a go. This recipe will soon become a favourite for even die-hard chocolate tart fans.

Passionfruit tart 3



For the pastry
175g unsalted butter, softened
100g icing sugar, sifted
Pinch of salt
1 egg yolk
250g plain flour

For the passionfruit filling
150ml cream
100g caster sugar
300g eggs (approx. 6)
165g passionfruit pulp



  1. To make the pastry: using an electric or stand mixer, cream the butter, icing sugar and salt until light and free of lumps
  2. Add the egg yolk and beat until combined
  3. Mix in the flour on a low speed until a dough has formed
  4. Place the dough in a bowl, cover in cling film and refrigerate for 2 – 3 hours, until firm
  5. Once firm, remove from the fridge and grease a shallow tart tin with butter
  6. On a lightly floured surface, roll out the pastry until it is ½ cm thick, or large enough to line the base and sides of your tin
  7. Roll the pastry up onto a floured rolling pin and unroll into your tart tin; ease the pastry into the base and corners, then press it onto the sides of the case, before trimming off any excess with a knife
  8. Place the tart base in the fridge for 20 minutes and preheat your oven to 180°C / 350°F / Gas Mark 4
  9. Spread baking paper over your tart base and fill with pie weights, dry beans or rice. Place the tart base on tray and bake for 20 – 25 minutes, until the base of the pastry looks set and the edges are golden
  10. To make your filling: whisk together the cream, sugar, eggs and passionfruit in a large bowl
  11. Once the pastry is cooked, remove the baking paper and weights
  12. Reduce the oven to 160°C / 320°F / Gas Mark 3
  13. Place the tart tin, still on the tray, back onto an oven shelf; pour the passionfruit mixture into the pastry case, filling it right to the top
  14. Gently push the oven shelf back in the oven and bake for 15 – 20 minutes, until set
  15. Allow to cool completely before tucking in

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