Baking · Tarts and Pastry

Passionfruit Lemon Tart

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

Originally posted in April 2015, recipe and photographs updated May 2023.

I’m sharing this absolutely gorgeous Passionfruit Lemon Tart.  I’ve been making this recipe for years now and it’s a definite favourite springtime/summertime dessert of mine and my family.

The most perfect, buttery and crisp, sweet shortcrust pastry is topped with a silky smooth passionfruit and lemon filling. Once you’ve tried a piece of this tart, you’ll find it impossible to put your fork down!

Since I’ve started food blogging and attended culinary college/school, I have developed a love for making my own sweet pastry and tarts. I love how many variations and recipes can be made out of one pastry recipe. The addition of icing sugar is the trade “secret” to exceptionally light and crisp pastry – that’s something my mum has taught me to use when making sweet pastry.

You’ll bake your pastry case until lightly golden and set it aside to cool.

Now, we move onto the filling. To describe it, it’s incredibly creamy, fruity, sweet and oh-so good! Another important step I now 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, it really is such a crucial step.

I discovered why chilling is super important the first time I made this tart. I remember when I first made the recipe, I allowed it to cool to room temperature and then made the error of cutting straight in. The slice revealed was unset, but as an experiment, I popped the remaining tart into the fridge and left it there overnight. In the morning, it was now fully set and each slice came out flawless. The flavours had also developed and the tart tasted even more delicious.

The errors I’d made on the first bake were rectified and the very next tart I made was the perfect recipe and made its way onto the blog!

This tart serves 8 generous slices, even more if you cut it slightly thinner. It’s a lovely dessert recipe for spring/summer and goes wonderfully paired with fresh berries and some whipped cream or ice cream, if desired.

It’s a pâtisserie-worthy dessert, sure to be loved by many!


Passionfruit Lemon Tart

Luscious passionfruit and lemon sweetness are combined in this gorgeous tart. Really easy to make, packed full of zingy flavour and great served with fresh berries. Once you've tried a piece of this tart, you'll find it impossible to put your fork down!
Total Time 2 hours
Servings 8
Author What Jessica Baked Next



  • 200 g plain flour
  • Small pinch of salt omit if using salted butter
  • 115 g butter (salted or unsalted) cubed and chilled
  • 25 g icing sugar sifted
  • 1 medium or large egg yolk
  • 2 tablespoons cold water


  • 4-5 passionfruit
  • Juice and zest from 1 lemon
  • 150ml double cream
  • 4 tablespoons crème fraîche
  • 85 g caster or granulated sugar
  • 2 medium or large eggs
  • 2 medium or large egg yolks


  • To make the pastry: Tip the flour and a pinch of salt 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 this wet mixture to the flour mixture and mix to form a dough. Turn out onto a lightly floured work surface and knead lightly until smooth. Wrap in clingfilm and leave in the fridge for 20 minutes.
  • Preheat your oven to 200°C / 180°C / 400 °F / Gas Mark 6. Lightly flour a work surface, roll the pastry out and line a 23cm / 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.
  • Prick the base of the pastry with a fork, line with baking paper and fill with 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 for a further 5-10 minutes until it's turned a light golden colour and set aside to cool. Reduce the oven temperature to 180C° / 160°C / 350 °F / Gas Mark 4.
  • To make the filling: Halve the passionfruit and scoop out the seeds and flesh into a sieve that's placed over a jug or bowl. Reserve the seeds and pulp, press with the back of a spoon until you have 75ml of passionfruit juice in the jug (I needed 5 passionfruit for this amount). In a large mixing bowl, whisk together the passionfruit juice, lemon juice, lemon zest, double cream, crème fraîche, sugar, eggs and egg yolks until smooth. Pour into the pastry case.
  • To bake and serve: Bake in the preheated oven for 30-35 minutes or until set. Leave to cool in the tin, then place the tart in the fridge for a further 4 hours or overnight. Serve chilled topped with extra passionfruit pulp, berries and pouring/whipped cream, if desired.
    The tart will keep stored in the fridge for up to 3 days.

More recipe inspiration!

Strawberry Tart (Tarte aux Fraises)

Passionfruit and Lime Cream Pots

Biscoff Chocolate Tart

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83 thoughts on “Passionfruit Lemon 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… 🙂

    1. 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!

    1. 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. I’m agree with you Jess, this tarte looks parfait to start the spring ! Love your blue dress as well 😉

  9. 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!

  10. 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!

  11. 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!! <3

  12. I didn’t think tarte au citron could be made any better – think I’ve just been proved wrong! I need to have a slice (aka the whole darn tart) of this right now!!

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