Caramelised Passion Fruit and Lime Tart

4.60 (24)
⏱ 70 mins 🍽 Serves 8 🌶 french ✅ Easy 🏷 Dessert

This vibrant tart offers a wonderful balance of tropical and citrus flavours. A crisp pastry case is filled with a smooth custard made from passion fruit juice, lime zest, and double cream. After baking until just set, it is cooled and can be finished with a caramelised sugar crust for an elegant dessert suitable for any occasion.

Caramelised Passion Fruit and Lime Tart

Ingredients

  • 500g pack dessert pastry
  • 8 passion fruits
  • finely grated zest and juice of 1 lime
  • 200g golden caster sugar
  • 6 egg yolks
  • 142ml tub double cream
  • icing sugar for dusting (optional)

Method

  1. Roll the pastry out and line a 23cm tart ring with it, then place it in the fridge to chill for at least 20 mins. Preheat the oven to 180C/fan160C/gas 4. Line the pastry case with baking parchment and fill with baking beans, then bake for 15 mins. Take out the parchment and beans, then bake for another 5-10 mins until golden. Remove from the oven and lower the temperature to 140C/fan 120C/gas 1.
  2. As the case bakes, halve the passion fruits and scoop their pulp into a bowl. Blend this with a hand blender, then push it through a sieve to extract the juice. Combine this juice with the lime zest and juice. Whisk the sugar and egg yolks together until pale, then whisk in the cream and the fruit juice mixture. Gently pour this custard into the baked tart case. Bake for 40 mins, until the filling is set but retains a slight wobble. Take the tart from the oven and allow it to cool fully.
  3. The tart can be served plain at this stage. For a professional finish, dust it with icing sugar and use a blowtorch to caramelise the top.

Nutrition (per serving)

Calories546 kcal
Fat34 g
Saturates13 g
Carbs57 g
Sugars34 g
Fibre2 g
Protein6 g
Sodium144 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisinefrench