Zesty lemon and passionfruit tart

This zesty lemon and passionfruit tart provides the perfect sweet finale. The tangy fruity flavours keep this tart wonderfully light and refreshing while satisfying that sweet tooth

  • 1 hr 40 mins preparation
  • 35 mins cooking
  • Serves 8
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  • 1 2/3 cup plain flour
  • 125 gram chilled butter, chopped
  • 1 egg
  • 2 teaspoon chilled water
  • pulp of 3 passionfruit (½ cup)
  • 2 tablespoon caster sugar
  • thickened cream, to serve
  • 1 cup thickened cream
  • 2 eggs, plus 3 yolks
  • 3/4 cup caster sugar
  • finely grated zest of 2 lemons, plus ½ cup juice
  • pulp of 2 passionfruit (1/3 cup)


  • 1
    In a food processor, pulse the flour and butter together until it resembles breadcrumbs. Add the egg and water, pulsing until the dough comes together. Shape into a disc and wrap in clingfilm. Chill for 1 hour.
  • 2
    Roll out the pastry between 2 sheets of baking paper until 3mm thick round. Ease into a 23cm loose-bottom fluted flan pan to line. Trim the edges and chill for 15 minutes.
  • 3
    Preheat oven to 180°C. Blind bake the pastry base for 15 minutes, then remove the paper and weights. Bake for a further 10 minutes until lightly golden. Reduce temperature to 150°C.
  • 4
    For the filling, whisk all ingredients together in a large bowl until smooth. Strain through a sieve and pour into the pastry shell. Bake for 30-35 minutes until just set in the centre. Cool to room temperature. Chill overnight.
  • 5
    In a small saucepan, combine the passionfruit and sugar. Stir over a low heat until the sugar dissolves. Bring to a simmer, then remove from heat and cool. Spoon the cold syrup over the chilled tart and serve with cream.


  • If preferred, roll out the pastry on a lightly floured surface to prevent sticking, then lift onto a rolling pin to transfer to the flan pan without tearing. Use the excess pastry to patch any holes in case of tears.

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