Passion Fruit Tart

Passion Fruit Tart


This tart is one of my favorite desserts ever and James makes it perfectly – One of the reasons I love this tart so much is that it reminds me of the passion fruit season in Santa Cruz.

Growing up in Bolivia I was used to having a specific season for all of my favorite fruits.  From Avocado, to Mango, Pineapple, Achaicharu, and of course Passion fruit.  When the fruit is in season, they are easily available in all the markets as well as in the backyards of many peoples homes.  We have the chance to really take advantage of these great ingredients – we eat them, drink them, and bake with them until we can’t take any more and then it comes time for the next seasonal fruit…

During Passion fruit season, my beloved friend Naty prepares the most amazing passion fruit juice.  Since I was young, every family gathering I remember had a large pitcher of fresh fruit juice on the table and passion fruit was always the best.

a Slice of Passion fruit tart

This tart is inspired by a version available at Sweet Obsessions bakery here in Vancouver.  Sweet Obsessions is by far our favorite dessert spot in the city and this tart is our favorite option on their varied menu.  We’ve had a bit of trial and error with re-creating this one at home, and so we are happy to be able to share it with you now.  When it comes to making the passion fruit juice we recommend buying the frozen pulp,  as we have here, as the pulp will have a more consistent flavor than buying 10-12 passion fruits –  this will cost less too!  We used the whole bag of passion fruit pulp and it yielded just under a cup of puree after it was blended and strained – we supplemented this with just under a half cup of water and a few tablespoons of lemon juice to kick up the tartness a bit and this all added up to meet the 1 1/2 cup juice requirement and the flavor was excellent.  

The pastry recipe makes one large 10 inch tart and the filling is enough for 2 full tarts.

Passion fruit Filling /  Relleno de Maracuyá

adapted from Neil Perry’s recipe available at epicurious

Ingredients / Ingredientes

  • 9 large eggs / huevos
  • 1 1/2 cups sugar / tazas de azúcar
  • 1 1/4 cups heavy cream / tazas de crema de leche
  • 1 1/2 cups passion fruit juice, strained / tazas de jugo de maracuyá
  • 2-4 tbsps lemon juice (if needed) / cucharas de jugo de limón (si es necesario)

Instructions / Instrucciones

  • Mix together the filling for this tart the day before you plan to bake the tart as resting the custard in the fridge helps to keep the tart from splitting / Hacer el relleno para esta tarta un día antes para cuando quieras hornearla, esto es debido a que el relleno debe reposar en la heladera.

Passion Fruit Puree

  • Crack the eggs into a large bowl and whisk together.  Add the sugar and whisk until the two ingredients are well blended  / Agregar los huevos en un recipiente y batir. Agregar la azúcar y batir todo junto hasta que todo este bien mezcaldo
  • Using a wooden spoon, stirring the egg sugar mixture, pour in the cream.  Afterwards, add the passion fruit juice and continue to stir until well blended.  While I know this mix is mainly raw eggs, the only way to really know how this tart will turn out is to taste the filling.  Even though passion fruits are quite tart, they can vary and so if the filling tastes a bit too sweet, I add a couple tablespoons of fresh lemon juice to bring the tartness out a bit / Con una cuchara de madera, mezclando la mezcla de huevo azúcar, agregar la crema de leche. Luego agregar el jugo de maracuyá y continúe revolviendo hasta que estén bien mezclados. Aunque sé que esta mezcla es principalmente huevos crudos, la única manera de saber realmente cómo esta tarta va a salir es saborear el relleno. A pesar de que el maracuyá es bastante agrio, pueden variar, así que si está muy dulce puedes agregar un poco de jugo de limón.

Passion fruit filling

  • Cover and refrigerate overnight / Cubrir y dejar en la heladera por la noche

Raspberry Coulis / Salsa de Frambuesa

  • 9 ounces frozen or fresh raspberries / oz de frambuesas congeladas
  • 1/3 cup sugar / taza de azúcar
  • 1/4 cup water / taza de agua

Instructions / Instrucciones

  • Heat all the ingredients together in a saucepan over medium heat.  Cook for about 8 minutes, until the sugar is fully dissolved into the mixture / Cocianar todos los ingredientes en un sartén por unos 8 minutos hasta que la azúcar se disuelva.
  • Allow to cool to room temperature then blend until smooth and strain through a fine strainer and discard the seeds / Dejar enfriar y luego licuar y colocar en un colador para sacar ls semillas.

Candied Orange and Lemon / Naranjas y limones azucarados.

  • Peel 2 oranges and 2 lemons with a vegetable peeler in wide strips / Pelar dos naranjas y dos limones con un pelador.
  • Using a sharp knife remove as much of the white pith as possible / Remover las partes blancas de las cáscaras

Candied citrus

  • Slice the wide strips into thinner ones and place in a saucepan covered in cold water and bring to a boil.  Discard water, fill again with cold water and repeat two more times /  Cortar bien delgadas las cáscaras y ponerlas a hervir con agua fría, cambiar el agua y repetir este paso dos veces más
  • Add 1 cup of sugar and 1/2 a cup of water to the saucepan and bring to a boil with the lemon and orange peels inside.  Decrease heat to simmer for about 12 minutes.  The peels will appear slightly transluscent / Agregar 1 taza de azúcar y 1/2 taza de agua a un sartén con las cáscaras de naranjas y de limones y ponerlos a hervir, bajar la temperatura del fugo y dejar hervir por 12 minutos, las cáscaras empezarán a perder color.

Candied citrus (lemon and orange)

  • Drain the peels (you can reserve the simple syrup that is leftover for cocktails as it is flavored with the citrus) and either toss the peels in sugar, coating each one, or separate and place citrus strips on a piece of parchment paper to dry / Colar las cáscaras y agregar azúcar envolviéndolas.

Shortcrust Pastry / Masa

adapted from Donna Hay Magazine

  • 1 1/2 cups flour / tazas de harina
  • 125 grams butter, chilled and cubed / gramos de mantequilla, cortada en cubitos
  • 1/2 cup powdered sugar / azúcar impalpable
  • 3 egg yolks / yemas de huevos
  • 1 tbsp cold water / cucharilla de agua fría

Instrucions / Instrucciones

  • Place flour, butter and sugar in food processor and pulse until butter is incorporated and the mixture looks like fine breadcrumbs / Colocar la harina, la mantequilla y el azúcar en un procesador de alimentos hasta que la mantequilla se incorpore y esté mezcaldo todo  bien.
  • While the motor is running, pour in the egg yolks including the tbsp of cold water and process until the dough just comes together / Mientras el motor está en funcionamiento agregar las yemas de huevo, la cucharada de agua fría hasta que la masa se una.

Shortcrust pastry

  • Turn dough out onto a lightly floured surface and form mixture into a ball and then flatten into a disc.  Wrap the disc in plastic wrap and place in the fridge for 1 hour / Poner la masa sobre una superficie plana con un poco de harina, fuselear la masa hasta que quede plana y colocarla en la heladera cubierta con papel plástico por una hora.
  • Pre-heat oven to 350 degrees, roll the dough between two sheets of parchment paper until the pastry is approximately 3mm thick.  Line a loose bottomed tart tin with the pastry, trim the edges and prick the base with a fork.  Refrigerate for 30 before baking / Calentar el horno a 350 grados, aplanar la masa entre dos hojas de papel encerado hasta que la masa esté de aproximadamente 3 mm de espesor. Colacar la masa sobre un recipiente para hornear tartas, perfeccionar los lados acorde al modelo del recipiente  y pinchar con un tenedor parte de la masa. Refrigerar por 30 minutos antes de hornear.

rolling and lining a tart tin with shortcrust pastry

  • Line the pastry with parchment paper and fill with either baking weights, or as we have here, dried beans.  This will keep the bottom of the tart flat as it bakes / Colocar a la masa papel encerado y algunos frijoles (esto es para poner peso y para que quede plano)
  • Bake for 15 minutes, then remove the paper including the beans/weights and cook for another 10 minutes, until the pastry is lightly golden / Hornear por 15 minutos, remover el papel y los frijoles y hornear por unos 10 minutos más hasta que la tarta este dorada.

Baking the Passion fruit tart

  • Decrease the oven temperature to 290 degrees and place tart on the shelf in the oven and carefully pour the filling into the tart right to the top and bake for approximately 40 minutes or until the center is just about set – the tart will firm up the final bit once it is removed, cooled, and placed in the fridge / Bajar la temperatura a 290 grados,colocar el relleno de la tarta y ponerlo al horno por 40 minutos aproximadamente. La tarta aun se afirmara mas cuando este fría y en la heladera.
  • Once the tart is fully baked, remove from the oven, balance on a coffee mug or cereal bowl and lower the sides of the tart pan.  Using a large offset spatula, slide the tart off the base and on to cooling rack – this will help the pastry crisp up as it cools.  Invert the outer ring of the tart pan to keep the edges from warping /   Después de que la tarta este horneada, sacar del recipiente y dejar enfriar.

Passion fruit tart

  • Distribute the candied lemon and orange around the outer edge of the tart, chill, slice and serve with a side of raspberry coulis… Enjoy! / Colocar las naranjas y los  limones azucarados encima de la tarta, poner a la heladera y luego servir…. disfrute!

Slice of Passion fruit tart

Passion fruit tart... Provecho!