Summer custard fruit tarts with passionfruit and lime syrup

This tart recipe is the perfect way to enjoy lush custard and fresh seasonal fruit this summer. Dainty and delightful, these tarts will be right at home at your next afternoon tea or dinner party

By Jo Wilcox
  • 20 mins preparation
  • 30 mins cooking
  • 30 mins marinating
  • Makes 10
  • Print


  • 3-4 sheets ready rolled sweet short pastry
  • 2 tablespoon icing sugar plus 1 tbsp water
  • 2 1/2 cup milk
  • 1 vanilla pod or 1 tbsp vanilla paste
  • 1/3 cup caster sugar
  • 3 tablespoon custard powder
  • 2 egg yolks
  • 1/2 cup mascarpone cheese
  • pulp 2 passionfruit
  • grated zest and juice 1 lime
  • 1/4 cup honey
  • fresh fruit – strawberries, kiwifruit, blueberries, raspberries, stone fruit, mango etc
  • edible flowers, to decorate (optional)


  • 1
    Lightly grease a regular muffin pan or slightly larger individual flan tins. Using a cookie cutter or saucer, cut circles from the pastry large enough to cover base and halfway up sides of muffin holes, or to line the flan tins. Press the pastry in firmly and then chill in the fridge for at least 30 minutes. Preheat oven to 185°C.
  • 2
    Bake chilled pastry for 15-20 minutes or until golden. Remove from oven and brush with icing sugar glaze, let cool for 10 minutes then remove from tins while slightly warm. Cool completely.
  • 3
    For the custard, heat 2 cups of the milk, vanilla pod or paste and sugar, stirring until sugar has dissolved. When nearly boiling take off heat, remove pod (if using), scrape out seeds and return them to milk; discard pod. Meanwhile, mix remaining milk and custard powder until smooth. Add this to the hot milk and simmer, stirring constantly, for 2-3 minutes until thickened and glossy.
  • 4
    Remove from heat and whisk in egg yolks. Cover surface with plastic wrap and let cool to room temperature then whisk in mascarpone. Cover again and chill in the fridge until firm.
  • 5
    For the syrup, combine the passionfruit pulp, lime zest and juice and honey.
  • 6
    To serve, arrange pastry shells on a platter and spoon in the vanilla custard. Top with an arrangement of sliced fruit (or whole berries) and drizzle with passionfruit syrup. Decorate with 1-2 edible flowers if desired.


  • Makes about 10 small tarts or 6 larger ones. - The pastry shells can be made 2-3 days in advance and stored in an airtight container. - Never feel like acheat for using store-bought pastry – it tastes just as good and will save you time on the day. - The custard filling can be made the day before as long as it is well covered.

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