Save Experience the perfect balance of zesty tropical flavor and elegant French technique with this Passionfruit Tart. This vibrant dessert features a velvety passionfruit curd tucked into a crisp, buttery pastry shell, all topped with clouds of toasted meringue. It is a refreshing and sophisticated choice for special occasions or a sunny afternoon treat.
Save The heart of this tart lies in the smooth curd, which captures the intense essence of passionfruit. By balancing the sharp acidity of the fruit with rich egg yolks and butter, you create a filling that is both bright and decadent. The meringue topping adds just the right amount of sweetness to round out the flavor profile.
Ingredients
- 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: Prep the Oven
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) tart pan with removable bottom.
- Step 2: Make the Pastry
- 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: Blind Bake
- 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: Prepare the 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: Fill and Set
- Pour curd into cooled tart shell. Smooth the top. Chill in the refrigerator for at least 1 hour to set.
- Step 6: Whip 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: Toast the Top
- 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: Final Chill
- Chill tart for 30 minutes before serving for clean slices.
Zusatztipps für die Zubereitung
Ensure your pastry dough is well-chilled before baking to prevent shrinking. When making the curd, maintain a low heat and whisk constantly to achieve a silky-smooth texture without scrambling the eggs. For the best meringue, make sure your mixing bowl and whisk are completely free of any grease or oil.
Varianten und Anpassungen
For a quicker version of this dessert, you can use a high-quality store-bought tart dough. If passionfruits are out of season, high-quality frozen pulp works wonderfully as long as it is thawed and the seeds are strained before use.
Serviervorschläge
To elevate the presentation, garnish the finished tart with fresh passionfruit seeds or delicate edible flowers. This dessert pairs beautifully with a chilled glass of sweet Riesling or Moscato, which complements the tart's tropical acidity.
Save This Passionfruit Tart is a masterclass in flavor contrast. From the first buttery bite of the crust to the lingering citrusy tang of the curd, it offers a refreshing end to any meal and is sure to impress your guests with its professional, bakery-style finish.
Kitchen Tips & Answers
- → How do I make a crisp pastry shell?
Mix cold butter into flour and sugar until crumbly, add egg yolk and ice water, chill the dough, then bake with weights to prevent puffing.
- → How is the passionfruit curd thickened?
Cooked gently with eggs, sugar, and lemon juice while whisking constantly until it coats the back of a spoon, then butter is added for smoothness.
- → What’s the trick to a fluffy meringue topping?
Beat egg whites with cream of tartar until soft peaks form, gradually add sugar while beating to stiff, glossy peaks, then fold in vanilla.
- → Can I use store-bought dough for the shell?
Yes, store-bought tart dough can be used as a shortcut for ease and convenience without sacrificing texture.
- → How is the meringue browned safely?
Use a kitchen torch to caramelize the peaks carefully or place under a broiler for 1–2 minutes while watching closely.