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
- 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.
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