My family will eat just about anything if it’s made with passion fruit. Last year, when the local Latino grocery store chain had a massive sale on fresh passion fruits, I tried my hand at making a passion fruit tart. I used a store-bought refrigerated pie crust and baked it in a tart pan. It was good, but not great.
Working with dough is not my forte, but I knew that making my own tart crust would make a huge difference in the end result. I wound up finding a great recipe that came together on the first try. After that, it was just a few tweaks to get the right amount of filling to fit a 9-inch tart crust without wasting filling. What I ended up with was a tart that has been a hit with everyone who has tasted it. And so, I am passing the recipe on to my readers.
You can make this tart dairy-free by using vegan butter in the tart crust and replacing the heavy cream with coconut milk. Make sure that you use the full fat coconut milk. You need that creamy richness to balance out the tartness of the passion fruit.
Passion Fruit Tart
Ingredients
- 1 recipe for 9-inch tart crust (I used this one)
- 3 eggs, beaten
- 1/2 cup seedless passion fruit puree (I used frozen, but you can use fresh)
- 1/2 cup sugar
- 1/2 cup heavy cream (or full-fat coconut milk)
Directions
Prepare the tart crust according to the recipe directions for partially baking the crust.
While the crust is baking, combine the remaining ingredients in a medium bowl until smooth.
When the crust is ready, pour the passion fruit mixture into the prepared crust. Return the filled tart pan to the oven.
Reduce the oven temperature to 325 degrees. Bake the tart for 30 minutes, or until the filling is set. Remove the tart from the oven and allow to cool completely on a wire rack before removing from the tart pan. Refrigerate until ready to serve.