This Passion Fruit Tart has a tart fragrant creamy filling with a buttery coconut cookie crust and sweet billowy meringue. The combination is absolutely delicious. Passion fruit has an aroma that is so distinct and fragrant, that it's immediately recognizable and one of the reasons you'll love this tart.
Once I made Passion Fruit Curd I knew that I had to make this Passion Fruit Tart. I love making tarts featuring fruit curd and a lovely buttery crust. The Meyer Lemon Tart was the first such tart that I made for the blog and I've made a few more since then.
You'll love this passion fruit tart especially if you're looking for an easy dessert that is full of flavor, rich-tasting, and not too sweet. Passion fruit has its own unique aromatic flavor and makes a delicious tart when combined with a sweet coconut crust and a pillowy Swiss meringue.
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Why This Recipe Tastes So Good
This Passion Fruit tart has two main ingredients - the passion fruit curd and the coconut tart crust. Both taste good by themselves but when combined they make an amazingly delicious tart. The curd is creamy, tart and the aroma of passion fruit is part of the eating experience. When paired with the coconut cookie crust it makes you want to savor each bite. The pillowy meringue is a nice sweet contrast with the tart filling.
Passion Fruit Tart Ingredients
Here are the ingredients you'll need for this delicious tart:
Passion Fruit Curd
- Passion Fruit Concentrate. For the passion fruit curd, I used passion fruit concentrate, but you can also use passion fruit juice or puree.
- Large Eggs and Egg Yolks. The eggs add flavor, thicken the curd and create a creamy texture. They also make a stable emulsion - meaning the curd won't separate or break apart when it cools.
- Granulated Sugar. Sugar adds sweetness, but the main purpose of the sugar is to combine with the eggs to create a creamy custard. The sugar breaks up the protein clumps in the eggs, which results in raising the temperature at which the eggs set. Permitting the egg proteins to set slow and disperse with the other ingredients results in a smooth and creamy lemon curd.
- Unsalted Butter. Butter adds richness to the curd and helps make the curd satiny smo
Coconut Tart Crust
- Unbleached All-Purpose Flour. Provides the structure for the dough.
- Granulated Sugar. Adds sweetness to the dough and helps the dough come together quickly.
- Sweetened Shredded Coconut. The coconut pairs well with the passion fruit; and the sweetened coconut adds a nice chewiness to the crust.
- Unsalted Butter. Use butter that tastes good because the flavor will be prominent in the final crust.
- Unsalted Kosher. The salt balances and elevates all the other flavors
Swiss Meringue Topping
- Egg Whites. Egg whites and sugar form the meringue. Use fresh eggs instead of carton egg whites. Use the egg whites leftover from making the passion fruit curd.
- Granulated Sugar. Use regular granulated sugar, not confectioners’ sugar.
How to Make the Passion Fruit Curd
Use this recipe for passion fruit curd for the tart filling. The curd can be made the same day or up to a week earlier and chilled in the refrigerator until you're ready to make the passion fruit tart.
For the passion fruit curd, you can use either passion fruit concentrate or passion fruit juice. Concentrate is the fruit juice with the water removed. So this curd recipe calls for 1 part concentrate and 1 part water.
If you're using passion fruit juice use twice as much juice and eliminate the water from the recipe.
Make sure to cook the passion fruit curd to the correct temperature so that it sets properly and will slice into beautiful clean cuts.
How to Make the Tart Crust
Place the flour, sugar, shredded coconut, and salt in a medium-sized bowl and whisk to combine. Add the hot melted butter and stir together with a silicone spatula until no white bits of flour remain. Quickly press it into the tart pan and work it up the sides.
Pressing it into the pan and making sure the bottom and sides are even thickness will take a few minutes. I take my time with the step and it may take up to 10 minutes to get the dough pressed into the pan with even thickness
Bake the crust for 25-30 minutes until it is golden brown. The crust must be thoroughly baked to ensure it doesn't fall apart from the weight and moisture of the passion fruit curd.
Baking the Passion Fruit Tart
When the crust is done baking remove it from the oven. If making the tart the same day fill the crust with the passion fruit curd and return it to the oven. Bake it for 15 minutes to set the filling.
If making the tart the next day cool the tart crust to room temperature and wrap it in plastic wrap. The crust can be made 1 day in advance. When ready to make the tart fill the crust with the curd and bake it following the recipe instructions.
Allow the tart to completely cool to room temperature then refrigerate it for at least 1 hour to chill it or until ready to serve. If adding the meringue topping, add it right before serving the tart.
How to Make the Swiss Meringue
Whisk sugar and egg whites together in the stand mixer bowl. Then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water.
Whisk the whites and sugar constantly until sugar is dissolved and the mixture has thinned out and reached a temperature of 160°F. The mixture will be thick and tacky at first, then thin out and appear frothy on top. Use an instant-read thermometer to check the temperature.
Once it reaches the correct temperature place the bowl on the mixer stand and with the whisk attached beat the meringue on high speed until it cools to room temperature and it forms stiff peaks.
Place the meringue in a piping bag with your favorite decorating tip and pipe a meringue design or top or spoon the meringue on top of the tart and use the back of the spoon to create swirls and patterns in the meringue.
Use a kitchen blow torch to toast the meringue. Serve the tart within 1 or 2 hours after adding the meringue.
Pro Tips for Making This Recipe
- Use a kitchen scale to weigh the dry ingredients to ensure accuracy and to avoid adding too much flour which will result in a dry crust that will easily crack.
- Use an instant-read thermometer to check the temperature of the curd and the Swiss meringue to ensure you cook both long enough, but don't overcook them.
- Make sure the butter is either hot or very warm when added to the dry ingredients. This will make it easier to combine with the other ingredients and make the dough more pliable as it is pressed into the pan.
Recipe - Frequently Asked Questions
The tart is best eaten within 2 days of being made, but it will last up to 4 days in the refrigerator. As it sits, the crust does become softer.
You can make this tart with a gluten-free crust. I don't have a recipe for a gluten-free crust, but if you have one use that recipe.
If the filling cracked it is probably because the tart was baked too long after the filling was added.
I hope you try this recipe especially if you love passion fruit. And if you've never had passion fruit then all the more reason for your to make this tart. It's easy to make and perfect for any occasion. If you try it please leave a comment and if you take a picture tag me on Instagram @bakesbybrownsugar.
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Passion Fruit Tart
Equipment
- Medium Mixing Bowl
Ingredients
Passion Fruit Curd
- 2 cups Passion Fruit Curd
Coconut Tart Crust
- 1 1/3 cups (189 grams) all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 1/4 cup (21 grams) sweetened shredded coconut
- 1/2 teaspoon kosher salt
- 11 tablespoons (157 grams) unsalted butter melted
Swiss Meringue Topping
- 5 large (150 grams) egg whites
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
Instructions
Passion Fruit Curd
- Make the passion fruit curd the day before making the tart. When ready to make the tart, remove the curd from the refrigerator and allow it to come to room temperature.
Coconut Tart Crust
- Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350°F.
- Place the flour, sugar, and salt together to the bowl and whisk the ingredients together. Add the sweetened coconut and whisk to distribute the coconut. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.
- Using your hands, press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your fingers to ensure an even thickness across the bottom and around the sides.
- Place the tart pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust turns golden brown and is firm to touch, 30 minutes, rotating pan halfway through baking.
- Remove the pan from the oven. Add the passion fruit curd to the tart shell, smooth the top with an offset spatula and return it to the oven. Bake the tart for 15 minutes to set the curd filling.
- Allow the tart to cool to room temperature before refrigerating the tart. Add the meringue topping right before serving the tart.
Swiss Meringue Topping
- Place the egg whites and sugar in the bowl of a stand mixer and set over a pan of simmering water. Do not allow the bottom of the pan to touch the water. Whisk until the mixture by hand until reaches 160°F then immediately put the bowl on the mixer stand, attach the whisk attachment and whip at medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5-7 minutes. Add the vanilla extract and fold it in by hand.
- Remove the tart from the refrigerator and add the meringue to the top of the tart. You can do it one of two ways
- Place the meringue in a piping bag with the Wilton 1M (or similar) decorating tip and pipe swirls across and around the tart
- Scrape the meringue onto the top of the curd and use a palette knife or the back of a tablespoon to spread the meringue and create swirls.
- The tart is best the same day it is assembled. It can be refrigerated for 4 to 6 hours and removed from the refrigerator 30 minutes before serving.
Storage
- The passion fruit tart without the meringue is good in the refrigerator for up to three days. As the tart sits the crust will soften. Once the meringue is added it should be eaten within two days because the meringue will crystallize and harden as it sits in the refrigerator.
Maureen Frye says
My family is not real excited about meringue. Can I substitute whipped cream?
Cheryl Norris says
Hi Maureen
Absolutely, you can use whipped cream as the topping.
Rachel says
I made this tart for my passionfruit-loving friend’s birthday and she loved it. I really appreciate that you included directions for using passionfruit purée in lieu of concentrate, because selection was definitely limited around me.
I altered this recipe a bit, since I wanted to replicate the flavour profile of a dessert that my friend and I shared while abroad. I only used about 3/4 of the curd, baked, chilled, and then added a thin layer of white chocolate ganache on top. I also folded some lime zest into the meringue. It turned out exactly as I imagined.
Thanks so much for this deceptively easy recipe!!
Kailey Herrmann says
I'm a little confused when to add the vanilla extract to the swiss meringue. Could you clarify please?
Cheryl Norris says
Hi Kailey
Thank you for asking this question. The vanilla is added after the meringue has been whipped to stiff peaks. I have corrected the recipe instructions.
Cindy Millington says
Excellent tart; everyone had seconds. I plan to make it again next month when family arrives. Instructions easy to follow!
Cheryl Norris says
Hi Cindy
Thank you for giving this recipe a try and leaving this review. I'm so glad to read that people went in for seconds 😁🙌🏾
L. Weber says
This was a lovely dessert. The curd was beautiful. I was concerned it would not set up to slice. But after the 15 minute bake and chilling, the tart sliced neatly. The meringue turned out well. It seemed like quite a bit, but it piped on nicely. And the amount balanced the passionfruit curd well. I made the crust with a 1:1 gluten free flour. It turned out very tasty, and I don’t think anyone could tell the difference.