This Passion Fruit Tart may be one of the best things I've ever made! Seriously, we ate half of it between two of us in less than a day... that's how good it is! It's a simple and easy to make dessert that involves no baking. It has a buttery biscuit base, and a creamy melt in the mouth passion fruit packed filling. It's got the perfect combination of citrus zing to creamy sweetness, and you'll be going back for a second slice within seconds.
Ingredient Tips & Equipment Information
- I used a passion fruit juice for the filling. Juicing passion fruits is a messy job and each passion fruit doesn't provide much juice, so you'd need loads to get enough for the tart. Using a ready made juice or passion fruit puree* is much easier!
- You can use either butter or a baking spread for the biscuit base.
- You must use double cream for the filling. Single cream, whipping cream, thick cream all will not work.
- The lime zest is optional. I really like the little flecks of green throughout the tart, but you can either completely omit it or strain it out before adding the filling to the base.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Passion Fruit Tart
To make the biscuit base, use a food processor to blitz the biscuits into crumbs and then add melted butter and mix it in. Press the mixture into the tin, both on the bottom and up the sides. Put it in the fridge to set.
To make the filling, put the double cream, icing sugar and lime zest into a pan and mix together. Bring to a boil, and while stirring constantly, boil for 2 minutes.
Remove the mixture from the heat and add the passion fruit puree and vanilla extract. Pour it into the biscuit base and leave to set for 4 hours or ideally overnight. Decorate with whipped cream and fresh passion fruit.
How long does the tart last for and can it be frozen?
The tart should be stored in the fridge and will last for 3 days. Unfortunately this recipe is not suitable for freezing.
Do you have to use gelatine or agar agar to get the filling to set?
No, the magic behind the filling setting is to do with heating the cream, using an acidic liquid (in this case passion fruit juice), and adding sugar to the mix too. The passion fruit juice causes the proteins in the cream to clump up, whilst the fat in the cream makes the mixture thicken, and the sugar helps to give the filling structure. You must use double cream as it has a high fat percentage, any low fat creams will make the filling lumpy and cause it to curdle.
Can this recipe be made gluten or dairy free?
You can make this recipe gluten free by using gluten free biscuits for the base. Most shops, especially larger stores, will now stock gluten free biscuits. Double cream is essential for making the tart filling set, so this cannot be made dairy free.
Can you make this recipe with a pastry base?
Yes, you can follow the shortcrust pastry recipe used in my Bakewell Tart recipe.
Can this recipe be made with other citrus juice?
I haven't tried to make it with other citrus juices, but I think it would work well with lemon, orange or lime juice too.
More tips for making the Passion Fruit Tart:
- A US cup measure or a shot glass make handy tools for pressing the biscuit base into the tin and up the sides evenly.
- Another biscuit type like shortbread or ginger nuts would be delicious for the biscuit base!
- It's best to keep the biscuit base in the fridge and pour the filling into the base while it's still in there. This is because you want to fill the base as full as possible and if you have to carry it to the fridge the filling could spill over the edges as you carry it.
- The cream decoration is optional. You could just decorate with some fresh passion fruit, or even leave it plain.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you.
Recommended equipment & ingredients*
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More passion fruit recipes...
Passion Fruit Tart (No Bake)
For the biscuit base
- 275 g Digestive biscuits
- 135 g Butter or baking spread melted
For the filling
- 550 ml Double cream
- 185 g Icing sugar
- 1 Lime zest only, optional
- 135 g Passion fruit puree
- 2 tsp Vanilla extract
- 100 ml Double cream
- ½ tsp Icing sugar
- 1 Passion fruit
- Blitz the biscuits into crumbs using a food processor, or you can put them in a bowl or freezer bag and bash them up with the end of a rolling pin
- Place the biscuit crumbs into a bowl. Add the melted butter and mix it in
- Press the biscuit mixture into the base and sides of a 9" loose bottomed tart tin
- Put the biscuit base in the fridge while you make the filling
- Put the icing sugar into a large saucepan (the mixture will more than double in size when it boils so use one with high sides), then add the cream slowly, whisking as your pour. Mix the icing sugar and cream together until smooth
- Zest the lime into the cream mixture
- Heat the cream mixture to a boil, stirring it constantly all the time. When it boils, let it boil for 2 minutes, again stirring it constantly while it boils
- Take off the heat and stir in the passion fruit puree and vanilla extract
- If you want to remove the lime zest, strain the mixture through a fine sieve into a jug. If not, pour the mixture straight into a jug
- With the biscuit base still in the fridge, pour the filling into it. This will save any spillages trying to carry it to the fridge as you want the filling to be right to the top
- Leave in the fridge for at least 4 hours, or ideally overnight, to set
- For decoration, whip up the double cream with the icing sugar
- Remove the tart from the tin and pipe the whipped cream around the edges. Then garnich with some fresh passion fruit
- Store the tart in the fridge and eat within 3 days
If you like this, check out more of my Sweet Tart & Pie recipes!
I'm linking this recipe up with Cook Blog Share.