Passionfruit curd and coconut tarts

  • 2 hrs 20 mins cooking
  • Makes 12 Item
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Passionfruit curd and coconut tarts
  • 1 cup (80g) desiccated coconut
  • 1 egg white, beaten lightly
  • 2 tablespoon caster (superfine) sugar
  • 1/4 cup (60ml) thickened (heavy) cream
  • 1 tablespoon passionfruit pulp
  • 1/2 cup (125ml) passionfruit pulp
  • 1/2 teaspoon lemon rind, finely grated
  • 1 tablespoon lemon juice
  • 1/2 cup (110g) caster (superfine) sugar
  • 80 gram butter, chopped coarsely
  • 1 egg, beaten lightly
  • 1 egg yolk


Passionfruit curd and coconut tarts
  • 1
    Make passionfruit curd. Press passionfruit pulp firmly through a sieve over a small bowl. You will need ¼ cup passionfruit juice for this recipe. Discard seeds.
  • 2
    Preheat oven to 150°C (130°C fan forced). Grease a 12-hole (1-tablespoon/20ml) mini muffin pan.
  • 3
    Combine passionfruit juice with remaining ingredients in a medium heatproof bowl, stir over a medium saucepan of simmering water about 10 minutes or until mixture thickly coats the back of a wooden spoon. Cool, refrigerate 2 hours or until cold.
  • 4
    Combine coconut, egg white and sugar in a small bowl. Press mixture firmly and evenly over bases and sides of pan holes.
  • 5
    Bake tart cases about 20 minutes or until browned lightly around the edges. Cool in pan.
  • 6
    Meanwhile, beat cream in a small bowl with an electric mixer until firm peaks form, fold into ½ cup of the passionfruit curd. Reserve remaining curd for another use.
  • 7
    Transfer coconut cases to a serving plate, spoon passionfruit curd mixture into cases. Top each tart with a little passionfruit pulp.


You will need about six passionfruit for this recipe. Remaining passionfruit curd is delicious spread on scones or used as a filling for pavlovas. These tarts are best made on the day of serving.