Ingredients
• 1 cup (240 ml) passion fruit pulp, seeds removed
• 3/4 cup (150 g) granulated sugar
• 4 large eggs
• 1/2 cup (115 g) unsalted butter, softened
• 1 1/2 cups (190 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, chilled and cubed
Instructions
- Make the Shortbread Crust: In a food processor, pulse the flour, sugar, and salt until combined. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add 2-3 tablespoons of cold water, pulsing until the dough just begins to hold together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough into a circle large enough to fit a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, going up the sides. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and paper and bake for an additional 10-15 minutes, until the crust is golden brown. Allow to cool completely on a wire rack.
- Make the Passion Fruit Curd: In a medium saucepan, whisk together the passion fruit pulp, sugar, and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the softened butter until fully incorporated. Pour the passion fruit curd into the cooled tart shell and refrigerate for at least 2 hours, or until set.
- Serve and Enjoy: Once the tart is set, remove the outer ring of the tart pan. Slice and serve the passion fruit tart chilled, garnished with a dusting of powdered sugar, a few fresh passion fruit seeds, or a dollop of whipped cream, if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
Keywords: Easy Passion Fruit Recipe