Description
A bakery-style passionfruit tart with a crisp buttery crust, silky tangy passionfruit filling, and fluffy toasted meringue topping—bright, creamy, and stunning for celebrations.
Ingredients
Tart Crust
– 1 1/4 cups (156 g) all-purpose flour
– 1/4 cup (30 g) powdered sugar
– 1/2 cup (113 g) unsalted butter, cold and cubed
– 1 large egg yolk
– 2 tbsp (30 ml) water (add 1 tsp more if needed)
Passionfruit Filling
– 1/2 cup (120 ml) fresh passionfruit juice (about 4–5 passionfruits), strained if desired
– 3 large eggs
– 1 1/4 cups (250 g) granulated sugar
– 1/4 cup (57 g) unsalted butter
– 1 tsp vanilla extract
Toasted Meringue
– 3 large egg whites
– 1/4 tsp cream of tartar
– 1/4 cup (50 g) granulated sugar (for meringue)
Instructions
1. Make the crust: In a bowl, whisk flour and powdered sugar. Cut in cold butter until crumbly (pea-size bits).
2. Add egg yolk and water; mix just until a dough forms. Press into a 9-inch tart pan, cover, and chill 30 minutes.
3. Blind-bake: Heat oven to 350°F (175°C). Prick crust, line with parchment, fill with pie weights/beans, bake 15 minutes. Remove weights and bake 8–10 minutes more until lightly golden. Cool.
4. Make filling: In a heatproof bowl set over simmering water (or in a saucepan on low), whisk passionfruit juice, eggs, sugar, and butter. Cook, whisking constantly, until thick enough to coat a spoon (about 8–12 minutes). Remove from heat; whisk in vanilla.
5. Fill tart: Pour filling into cooled crust. Chill 2–3 hours (or until fully set).
6. Make meringue: Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar and beat until glossy stiff peaks.
7. Top + toast: Spread or pipe meringue over tart. Toast with a kitchen torch, or broil 30–90 seconds until golden (watch closely). Serve.
Notes
Passionfruit juice: Fresh is best, but bottled 100% passionfruit juice (unsweetened) works too.
No torch? Use the broiler for quick toasting—stay right there and rotate if needed.
Make-ahead: Bake crust and set filling a day ahead. Add and toast meringue the day you serve for the best texture.
Storage: Refrigerate covered up to 3 days. Best within 24 hours after adding meringue.
Family-safe substitutions: Use plant-based butter for dairy-free; keep everything alcohol-free and pork-free.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/10 tart)
- Calories: 380
- Sugar: 32g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg