Lemon Passionfruit Tart

Luscious lemon and passionfruit sweetness is combined in this gorgeous tart perfect for springtime! Really easy to make, packed full of zingy flavour and great served with cream and fresh berries. 


I’m sharing this absolutely gorgeous lemon and passionfruit tart with you all because it’s my favourite springtime and summer dessert. I’ve been making this recipe for years now and it is a definite favourite bake of mine and my family. The most perfect, buttery and crisp sweet shortcrust pastry is topped with a silky smooth lemon passionfruit filling. For me lemon tart is my top pick for dessert if I’m dining out – I would definitely take a lemon dessert over a chocolate cake or bake any day, without a doubt.

Since I’ve started food blogging and culinary school I enjoy making my own sweet pastry. I love how many variations and recipes can be made out one pastry recipe. I’m always making and getting to practice my pastry making skills when I’m in my pâtisserie classes at culinary college. The addition of icing sugar is the trade “secret” to exceptionally light and crisp pastry – that’s something my mum has always taught me to use when making sweet pastry and it always makes the greatest pastry!

Then you get the filling. Which is incredibly creamy, fruity, sweet and oh so good! Another important step I’ve learn’t to do is leave the tart to chill overnight in the fridge. Though that’s really hard because all you want to do is devour the whole thing, but it really is such a crucial step.

I remember when I first made this tart I allowed it to cool to room temperature and then made the error to cutting straight in. The slice revealed was unset, but as an experiment, I popped the remaining tart in the fridge and left it there overnight. In the morning it was gorgeously set and each slice came out flawless. The flavours had also developed even more and the tart tasted even more gorgeous.


Pastry –

200g plain flour (all-purpose flour) + extra for dusting

small pinch of salt

115g unsalted butter, cubed and chilled

25g icing sugar (confectioners’ sugar

1 large egg yolk

2 tbsp ice-cold water

Filling –

4 passionfruit

Juice and zest from 1 lemon

150ml double cream

4 tbsp crème fraîche – I used half-fat

85g caster sugar

2 large eggs

2 large egg yolks


1. To make the pastry: Tip the flour into a large mixing bowl. Add the cubed butter and using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the icing sugar. In a small bowl blend together the egg yolk and water. Once mixed add to the flour mixture and mix to a dough. Turn out onto a lightly floured work surface and knead lightly until smooth. Wrap in cling film and leave in the refrigerator for 20 minutes.

2. Preheat your oven to 180 degrees C Fan / 200 °C / 400 °F / Gas Mark 6. Lightly flour a work surface, roll the pastry out and use to line a 23 cm / 9-inch loose-bottomed fluted tart tin. Chill in the fridge for a further 20 minutes – this prevents the pastry from shrinking in the case.

3. Prick the base with a fork, line with baking paper and fill baking beans. Bake the tart case in the preheated oven on a baking tray for 10 minutes. Then remove the baking paper and baking beans and return the pastry case back to the oven another 5 minutes until turning a light golden colour. Reduce the oven temperature to 160 degrees C Fan / 180 C° / 350 °F / Gas Mark 4.

4. To make the filling: halve the passionfruit and scoop out the seeds and flesh into a sieve over a jug or bowl. Reserve the seeds and pulp, press against with the back of a spoon until you have 75ml of passionfruit juice in the jug. In a large mixing bowl whisk together the passionfruit juice, lemon juice + zest, double cream, crème fraîche, sugar, eggs and egg yolks until smooth. Pour into the pastry case.

5. To bake and serve: Bake in the preheated oven for 30-35 minutes or until set with a slight wobble in the centre. Leave to cool in the tin, then I like to cover the tart and leave it in the fridge for a further 4 hours or overnight. Slice up and enjoy!


Recipe from Baking Bible – Delicious Home-Baked Treats



82 thoughts on “Lemon Passionfruit Tart

  1. Wow! This is one of my favourite desserts. Ever. I love it when the filling is really zesty. Great with a cheeky bit of clotted cream! Yours looks great.

  2. I didn’t realize you are in culinary school, Jess…awesome! Also, I’m so jealous that you have passionfruit over there. I can’t seem to find them anywhere here. Maybe I just need to move to Europe… 🙂

    • Thanks so much David! Yes – I’ve been at culinary school for the last 2 years almost! 😀 Passionfruit is honestly my favourite fruit – it’s very exotic and delicious in many dessert recipes! Definitely need to send you some over to the States! 😀

  3. Ahh I’m so jealous you’re in culinary school! It must be a blast to get to learn so much every day! This tart looks divine. So perfect. I’m totally into the lemon/citrus flavors for spring right now, and this is something I could definitely see myself making, maybe even as a special treat for mother’s day! Great recipe!

    • Thanks so much Heather! Glad you really like the tart recipe! 😀 I love citrus recipes so much – definitely going to be sharing lots more over the summertime!
      I have so much fun at culinary school – I get to learn lots and make many delicious recipes every day! 😀

  4. Looks beautiful! Where do you find passion fruit? I have had to resort to growing my own as I can’t find it anywhere including frozen concentrate. Last year was the first year for my vines so I got no fruit. I am hoping for more this year. If I can find passion fruit juice on the internet, would that suffice?

  5. Love passion fruit! In Brazil it’s so easy to find, but here in NYC I haven’t seen it, which is frustrating because I have so many Brazilian recipes that asks for it!

  6. You have such an amazing set of experiences, Jess 🙂 I love reading about them. I’ve been seeing lots more summery fruit stuff lately but this one is just divine!

  7. Jess, this tart is beautiful! I’m with you – I will almost always choose a lemon or tart flavored dessert over chocolate. I wish I could have a piece of this one whether or not it is chilled to perfection!

  8. Ooo thanks for sharing your culinary school secrets with us! Note to self: powdered sugar is where it’s at! Love the tropical sweet tart filling in this!

  9. This is such a beautiful tart, Jess! It really looks so delicate and professional. Passion fruit have got to be my absolute favourite fruit. My mother in law in Australia grows them in her garden and the whole family fight over them!

  10. Oh my gosh, this looks so good. Can you believe I’ve never had passion fruit? I honestly don’t even know if you can buy it around where I live. But I think I need to go on the hunt now!! PS– I love your swan dress!! ❤

  11. Pingback: Strawberries ‘n Cream Shortbread Sandwiches | What Jessica Baked Next...

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