The Best Passion Fruit Tart

The best passion fruit tart recipe. Learn how to make this creamy and delicious passion fruit tart with a graham cracker crust and passion fruit sauce. A fresh dessert for any occasion!

Prep time: 20mins | Cook time: 20mins | Yield: 8

Ingredients:

For the Crust:

• 1 1/2 cups (150g) Graham crackers or Plain biscuits (crushed into fine crumbs)
• 1/3 cup (75g) Unsalted butter, melted

For the Filling:

• 1 1/3 cups (397g or one 14oz can) Sweetened condensed milk
• 1/2 cup (120g) Passion fruit puree* (no added water or sugar) – You can use store-bought passion fruit puree
• 2 Egg yolks

For the Passion Fruit Sauce:

• 2 Tbsp (30g) Water
• 2 tsp (5g) Cornstarch
• 3/4 cup (180g) Passion fruit puree* (no added water or sugar) – You can use store-bought passion fruit puree
• 2 Tbsp Passion fruit pulp with seeds (optional)
• 3/4 cup (150g) Granulated white sugar (you can use less sugar, depending on the passion fruit you use)

Video:

Directions:

For the Crust:

1. Grease a 7in (18cm) removable bottom round pan with vegetable oil. Set it aside.
2. Pour the melted butter over the graham cracker crumbs and stir until it forms a crumbly mixture.
3. Firmly press the crumbs into the bottom of the pan.
4. Bake for about 8 to 10 minutes at 350°F (180°C) and set it aside.

*How to Make Passion Fruit Puree at Home:

1. Cut each passion fruit in half (I like to use yellow/golden passion fruit). If you can’t find fresh fruit, you can use frozen passion fruit pulp.
2. Using a spoon, scoop the pulp and seeds into a blender (about 2 cups).
3. Set aside two tablespoons of pulp with seeds to use in the sauce later. The seeds are crunchy and tangy, giving an excellent texture to the tart. But you can skip this step and make a sauce without seeds.
4. Close the blender lid and pulse a few times to loosen the gelatinous pulp texture and break the seeds. Don’t overmix (otherwise, you will ground the seeds).
5. Pass the blended pulp through a sieve, pressing and scraping with a spatula to extract all the liquid.

For the Filling:

1. Combine the condensed milk and passion fruit puree in a medium bowl. Whisk to combine. The mixture will thicken slightly.
2. Add the egg yolks and whisk until well combined.
3. Pour the filling onto the prepared crust and smooth the top.
4. Bake at 350°F (180°C) for about 12 to 15 minutes or until the filling is completely set (no jiggling or running when you move the pan).
5. Refrigerate for 2 or 3 hours and unmold the tart. Keep refrigerated until serving time.
6. Serve with passion fruit sauce.

For the Passion Fruit Sauce:

1. Combine the water and cornstarch in a medium saucepan and stir until completely dissolved before turning the heat on.
2. Add the passion fruit puree, the pulp with seeds, and about 1/2 cup of sugar. Stir until well combined.
3. Taste the sauce and add the remaining 1/4 cup of sugar if necessary, according to your taste. The amount of sugar may vary depending on the passion fruit.
4. Stir over medium heat until it starts to boil. Turn the heat to low and stir for two more minutes.
5. Let it cool for a few minutes and transfer the sauce to a small bowl or jug.
6. Refrigerate for about 2 hours or until serving time. Pour the sauce over the tart slices when serving the dessert.

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