Passionfruit Lemon Tart

May 24, 2023May 24, 2023 What Jessica Baked Next83 Comments

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

Servings 8

Author What Jessica Baked Next

Ingredients

Pastry:

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

Filling:

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

Instructions

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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Strawberries and Cream Puff Pastry Tarts

July 3, 2021May 24, 2023 What Jessica Baked NextLeave a comment

The strawberries used in this recipe were kindly gifted by McLauchlan’s of Boxted fruit farm.

The easiest five ingredient dessert! Flaky puff pastry filled with whipped vanilla cream and sweet summer strawberries.

These easy Strawberries and Cream Puff Pastry Tarts are a delicious summer dessert idea and take less than 30 minutes to prepare! I often pick up a pack of readymade (and ready rolled) puff pastry to transform into a dish or dessert of some kind.

My mum inspired me with this recipe and she’s been making these puff pastry tarts for as long as I can remember, both with sweet and savoury fillings.

Today I’m filling these puff pastry tarts with a classic British summer combo: strawberries and cream.

You can however add any fruit to these such as chopped kiwi, mango or passionfruit pulp. Another of our favourite combinations is peaches and raspberries to make a melba fruit tart.

This summer, I’m happy to be working again with my local pick your own fruit farm, Boxted Berries and share another recipe on their website using the strawberries from the fruit farm. Last year I shared these scrumptious Strawberries and Cream Shortbread Sandwiches. I kept with the same theme for this recipe as you can’t go far wrong with a classic strawberries ‘n’ cream dessert in my opinion!

Heading down to McLauchlan’s fruit farm is something I’ve done since I was very little (I will turn 25 years old this summer!) and still enjoy venturing down to get strawberries every summer if given the chance.

The best part is that you get to taste a few strawberries as you pick and decide which variety you want!

This year I’ve created a recipe that’s vegan friendly. If you didn’t know already, most brands of puff pastry you find on the supermarket shelves are vegan, but always double check the packet to make sure it’s suitable for vegans.

These tarts can be made vegan or non vegan, I only had to make one swap with regular double cream and switch that for whippable oat cream. I added some vanilla and icing sugar to mine to make a simple Chantilly whipped cream to fill the tarts. You could add a different flavouring such as lemon/orange extract or zest.

Taste your strawberries to check how sweet they are. Sometimes a little sprinkle of caster/granulated sugar is needed if the strawberries are lacking sweetness, if you do add some sugar to yours it will make the strawberries release their natural juice. I found when decorating the tarts just a dusting of icing sugar over the top added enough extra sweetness for me.

Assemble the tarts near enough just before serving. Once the cream goes into the pastry cases, the puff pastry will start to lose it’s crispness and goes softer. The separate components can be prepared ahead of time and put together when ready.

To decorate, push down the puffed pastry in the centre so you’re left with a hollowed out middle, pile the cream in and then scatter the strawberries over the top of the cream filling. Before adding the cream to the centre, you can add a spoonful of lemon curd or jam if you fancy. Also, the top can be decorated with a melted chocolate of your choice!

(Makes 8)

Ingredients:

320g sheet of ready rolled puff pastry, take out from the fridge 10 minutes before baking

250ml double cream or plant based alternative

1/2 teaspoon vanilla extract

2 tablespoons icing sugar, plus extra for serving

Approx. 250-300g strawberries, washed, hulled and chopped into quarters or small pieces

Method:

Start by taking the puff pastry out from the fridge and allowing it to sit at room temperature for 10 minutes. Meanwhile preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
Take the puff pastry and roll it out on a work surface, take a sharp knife (or pizza wheel) and cut the pastry in half vertically down the centre, then cut each half again vertically down the centre once again. Finally, cut across the entire piece of pastry horizontally, now you will have eight rectangular pieces of puff pastry.
Place each piece of pastry between two large baking trays (I put four pieces on each baking tray) and using a sharp knife, score around the edges leaving approx. a 1cm border. Bake the pastry for 15-20 minutes until well risen and a light golden colour. Once baked leave the pastry to cool down completely.
Get the fillings ready by whisking the cream with the vanilla and icing sugar until soft peaks form. Cut the strawberries up and set aside at room temperature.
When ready to serve, take the puff pastry case and press down the risen centre gently with your hand or the back of a spoon. Fill the centre with the whipped cream and pile the strawberries on top of the cream. Dust liberally with icing sugar and serve. The tarts best eaten straight away.

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Baking · Biscuits and Cookies · Chocolate · No-Bake · Tarts and Pastry

Biscoff Chocolate Tart

November 15, 2014May 24, 2023 What Jessica Baked Next103 Comments

I’ve got a treat for you today! Spiced cookie butter biscuit base topped with a velvety and silky smooth chocolate cream filling and topped off with whipped cream and extra biscuit crumbs and this stunning dessert is completely no-bake!

I’ve always enjoyed Biscoff, there’s something about the subtle spicy flavour that is delicious and just warms you through dunked into steaming hot cup of coffee, tea or hot chocolate.

The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion possible!

It’s certainly the finishing touches that really make this tart come together! Dress it up by topping each slice of tart with whipped cream and sprinkle over chocolate curls or some extra crumbled speculoos biscuits.

It’s always a hit with those who try it, slices will just vanish in front of your eyes! Everyone seems to adore the caramelised biscuit base with the rich and decadent chocolate filling and I guarantee you will be asked for the recipe.

Impressive and quick to make, add this to your holiday baking list this year! Even the most inexperienced baker will find this recipe easy.

Plus, this tart is completely no-bake, so not only do you not have to turn your oven on for this recipe, but it’s no-fuss and straight forward to make!

Biscoff Chocolate Tart

No-Bake Biscoff Chocolate Tart features a crumbly speculoos tart shell and a creamy chocolate filling. The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion!

Prep Time 2 20

Total Time 2 20

Servings 8

Author What Jessica Baked Next

Ingredients

Speculoos Biscuit Crust:

300 g speculoos biscuits (also known as Biscoff), gingernuts or digestives finely crushed
125 g baking block or dairy-free spread melted

Chocolate Filling:

200 g dark chocolate (I use vegan chocolate which is approx. 54% cocoa solids) you can use a mix of dark and milk chocolate
200 ml dairy-free cream
2 tablespoons icing sugar
1 teaspoon vanilla extract

Instructions

To make the biscuit base: Gently melt the butter in a small pan. Blitz the biscuits until fine either in a food processor or crush in a ziplock bag with a rolling pin.
Tip the biscuit crumbs into a small mixing bowl and pour over the butter mix. Mix the biscuit crumbs with the melted butter until combined. Pour into a 23cm / 9-inch springform tart tin and press down on the base and slightly up the sides until well compact. Place in the fridge whilst you make the chocolate filling.
To make the chocolate filling: Gently melt the chocolate, take off the heat and leave to cool. Meanwhile, whip the cream with the icing sugar and vanilla until it holds soft peaks.
Then gently fold in the slightly cooled chocolate to the cream mixture. Spoon into the prepared tart tin and smooth over. Cover and chill for at least 2 hours or overnight - the tart will keep in the fridge for up to 3 days if you want to make it ahead of time.
Serve the tart in slices drizzled with Biscoff spread, some extra whipped cream and more speculoos biscuit crumbs if desired.

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Baking · Tarts and Pastry

Strawberry Tart (Tarte aux Fraises)

June 30, 2014May 24, 2023 What Jessica Baked Next79 Comments

Today’s recipe is one of those classics I think everyone loves to eat. A slice of freshly made strawberry tart is pure comfort for me and is one of my favourite summer desserts.

Another birthday in the family called for another celebration bake, this time a lovely fresh tart. I love classic fruit tarts, they tick all the boxes for me on so many levels and make an amazing dessert.

Delicious, fresh and summery are just a few words used to describe this tart – each and every bite is perfection.

The recipe is also super easy to make, every single aspect of this tart is homemade and it doesn’t get better than that!

You can probably tell by now I’m absolutely loving the strawberry season – so expect lots more strawberry recipes this summer too. Also, the tart fits in with the Wimbledon theme at the moment, so if you’re hosting a Wimbledon-themed garden party, this tart should definitely be at the top of your baking list!

Ingredients:

Sweet Shortcrust Pastry (Pâte Sucrée):

250g of plain flour, plus more for dusting

120g of unsalted butter, chilled and cut into smallish cubes

80g of caster sugar

1 teaspoon of lemon zest

Good splash of pure vanilla extract

1 large egg

Easy Crème Pâtissière:

500ml of whole milk

Good splash of pure vanilla extract

2 large free-range eggs, at room temperature

100g of caster sugar

50g of strong flour

16g of custard powder

For the Crème Diplomat:

150ml of double cream, lightly whipped to soft peaks

Topping/Decoration:

Fresh strawberries

Strawberry jam, for glazing – must be boiling before brushing over the fruit

Method:

1. To make the pastry: Sieve the flour into a large mixing bowl. Add the chilled, cubed butter and using your fingertips rub the butter into the flour until you have a light, airated breadcrumb mixture. Add the lemon zest and sugar and mix through. Now add the egg and vanilla and mix until you have soft dough. Wrap in cling film and place in the fridge to chill for 30 minutes.

2. To line the tin, lightly dust a clean work surface with a little flour. Roll the pastry out, rotating the dough on each turn, until you have a round piece of pastry about a pound coin thickness. Preheat your oven to 180 degrees C Fan. Wrap the pastry up onto the rolling pin and gently place into the tin. Press in fully, making sure the sides are fully compact. Prick the base with a fork, then line the pastry case with parchment paper and baking beans. Blind bake in the preheated oven for 15 minutes, then remove the paper and beans and bake for a further 5 minutes or until the pastry is coloured. Leave to cool completely.

3. For the Crème Pâtissière: Boil the milk and vanilla gently in a saucepan. In a separate bowl, whisk the eggs and sugar until smooth. Sift in the flour and custard powder and whisk until smooth. Pour half the boiling milk and whisk, then return the custard mix back to the remaining milk on the hob. Stir until you have a really thick mixture. Then spread out into a tray, cover with cling – to prevent a skin forming and leave in the fridge until cold.

4. When your ready to construct the tart, in a mixing bowl add all the creme pâtissière. Then gently fold in the whipped cream (this is how you make a crème diplomat. Spread this mixture into the prepared pastry case. Then top with sliced strawberries, brush with the jam to glaze the top of the tart.

5. Serve slices of the tart, it will store in the fridge for up to 3 days.