Pin it
This bright and sunny passion fruit curd tart delivers a perfect balance of tangy tropical flavor in a buttery shortbread shell. If you love lemon desserts, the vibrant passion fruit filling takes that citrus experience to new tropical heights while the tender shortbread crust provides the perfect contrasting foundation.
I first created this tart during a particularly dreary February weekend when I was craving something bright and tropical. The gorgeous golden color of the passion fruit instantly lifted my mood, and it's become my go-to dessert whenever I need a dose of sunshine on my table.
Ingredients
- Unsalted butter: At room temperature ensures a tender crumb and rich flavor in your shortbread base
- Powdered sugar: Creates that signature melt-in-your-mouth texture that makes shortbread so irresistible
- All-purpose flour: Provides structure while maintaining tenderness when handled gently
- Pinch of salt: Enhances all the flavors and balances the sweetness
- Fresh lemon zest: Adds a complementary brightness that enhances the passion fruit
- Fresh passion fruit juice: Provides the signature tropical tang that makes this tart special
- Large eggs: Give the curd structure and silky texture when cooked properly
- Granulated sugar: Balances the tartness of the passion fruit while helping the curd set
- Cold unsalted butter cubes: Added at the end give the curd its luxurious richness and sheen
Step-by-Step Instructions
- Prepare the Shortbread Crust:
- Begin by creaming room temperature butter with powdered sugar until light and fluffy in your stand mixer for about 2 minutes. The proper creaming creates air pockets that give your shortbread its delicate texture. Add your flour, salt, and lemon zest, mixing just until the dough comes together. Overworking will develop too much gluten resulting in a tough crust.
- Press Into Tart Pan:
- Transfer your shortbread dough to a 9-inch loose-bottomed tart pan, pressing it evenly across the bottom and up the sides. Using a flat-bottomed glass helps create a smooth, even surface. Take your time with this step as an even crust bakes more consistently. Dock the crust thoroughly with a fork to prevent air bubbles from forming during baking.
- Chill and Bake the Crust:
- Refrigerate the prepared crust for a full 30 minutes, which allows the butter to firm up completely. This critical step prevents the crust from shrinking during baking. Bake in a preheated 350°F oven for 20-25 minutes, watching carefully until the edges develop a light golden color. The center may still look slightly underdone but will continue cooking with the filling.
- Create the Passion Fruit Curd:
- While the crust bakes, combine your strained passion fruit juice, sugar, and beaten eggs in a heavy-bottomed saucepan. Cook over medium heat while whisking constantly, paying special attention to the edges of the pot where curd tends to overheat first. The mixture will gradually thicken after about 8-10 minutes but will remain pourable, unlike thicker lemon curds.
- Strain and Finish the Curd:
- Once thickened, immediately strain the hot curd through a fine mesh sieve into a heatproof container. This crucial step removes any cooked egg bits ensuring a silky smooth texture. Add the cold butter cubes a few at a time, whisking until completely melted and incorporated. The butter gives the curd its signature glossy appearance and rich mouthfeel.
- Fill and Bake the Tart:
- Pour the slightly cooled curd into your partially baked tart shell, smoothing the top with an offset spatula. Return to the oven for 15-20 minutes until the edges set but the center maintains a slight jiggle. This final bake marries the crust and filling while further setting the curd to the perfect sliceable consistency.
Pin it
The moment I serve this tart always feels special. The contrast between the golden filling and the pale shortbread crust never fails to elicit compliments. My favorite part is watching people’s faces light up with surprise at that first uniquely tropical bite that most haven’t experienced in a tart before.
Selecting Perfect Passion Fruits
When shopping for passion fruits, look for fruits that feel heavy for their size with slightly wrinkled purple or yellow skins. The wrinkles indicate ripeness, not spoilage. Each fruit should yield about 1-2 tablespoons of juice, so you’ll need approximately 11 fruits for this recipe. The seeds are edible and provide a delightful crunch when used as decoration, but strain them out for the smooth curd filling.
Make-Ahead Options
This tart is an excellent dessert for entertaining because nearly every component can be prepared in advance. The shortbread dough can be made and refrigerated for up to 3 days before baking. The passion fruit curd keeps beautifully in an airtight container in the refrigerator for up to a week. The fully assembled tart can be made a day ahead and refrigerated, though I recommend adding any fresh fruit or edible flower garnishes just before serving for the freshest presentation.
Serving Suggestions
For the most dramatic presentation, serve this tart at room temperature with a dusting of powdered sugar and a scattering of fresh passion fruit pulp across the top. A dollop of lightly sweetened whipped cream alongside each slice provides a creamy counterpoint to the tangy filling. For an elegant dinner party, pair small slices with a glass of champagne or dessert wine, which complements the tropical notes beautifully.
Pin it
Frequently Asked Questions
- → How do I make a shortbread crust?
To make a shortbread crust, cream butter and powdered sugar, then mix in salt and flour with lemon zest. Press the dough into a tart pan, dock with a fork, and chill before baking until golden brown.
- → How do I prepare passion fruit curd?
Heat strained passion fruit juice, sugar, lemon zest, and beaten eggs over medium heat, whisking constantly until thickened. Strain the mixture, mix in cold butter until smooth, and let it cool before filling the tart.
- → Can I make this tart in advance?
Yes, you can make the tart shell and passion fruit curd in advance. Assemble and bake the tart as needed, and store leftovers in the fridge for up to a week.
- → How do I decorate the tart?
Once the tart is cooled, decorate it with fresh passion fruit pulp, citrus slices, and edible flowers for a stunning presentation.
- → Can I use store-bought passion fruit juice?
Yes, you can use store-bought passion fruit juice if fresh passion fruits are unavailable. Just ensure it’s 100% juice without added sugar for authentic flavor.