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    Passion Fruit Tart (No Bake)

    20/08/2021 by thebakingexplorer 10 Comments

    Jump to Recipe Jump to Video Print Recipe
    Passion Fruit Tart

    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.

    This post may contain affiliate links. I earn from qualifying purchases.

    Passion Fruit Tart

    Ingredient Tips & Equipment Information

    • I used a passion fruit puree 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 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.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Passion Fruit Tart

    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. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

    Passion Fruit Tart

    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, Biscoff 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, a dusting of icing sugar, some lime zest, or even leave it plain.
    Passion Fruit Tart

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. 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. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • 9" tart tin
    • Mixing bowls
    • Kitchen scales
    • Zester
    • Whisk
    • Piping bags
    • Measuring spoons
    • Passion fruit puree

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Passion Fruit Tart

    More passion fruit recipes...

    • Passion Fruit Martini Cake
      Passion Fruit Martini Cake
    • Passion Fruit Martini Cheesecake
      Passion Fruit Martini Cheesecake (No Bake)
    • Passion Fruit Martini Cupcakes
    • Homemade Passion Fruit Curd
      Homemade Passion Fruit Curd
    • Passion Fruit Martini Cookie Cups
      Passion Fruit Martini Cookie Cups
    Passion Fruit Tart

    Passion Fruit Tart (No Bake)

    A buttery biscuit base filled with a creamy passion fruit filling, with lime and vanilla
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Tart
    Prep Time: 45 minutes minutes
    Setting time: 4 hours hours
    Total Time: 4 hours hours 45 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    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 I used Funkin Pro
    • 2 tsp Vanilla extract

    For decoration (optional)

    • 100 ml Double cream
    • ½ tsp Icing sugar
    • 1 Passion fruit optional
    Metric - US Customary

    Instructions

    • 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 double cream slowly, whisking as your pour. Mix the icing sugar and cream together until smooth
    • If using, 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 garnish with some fresh passion fruit if you like
    • Store the tart in the fridge and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • I used a passion fruit puree 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 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.
     

    Nutrition

    Calories: 441kcal | Carbohydrates: 38g | Protein: 3g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 213mg | Potassium: 137mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1251IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg

    If you like this, check out more of my Sweet Tart & Pie recipes!

    « Edible Cookie Dough
    Chocolate Chip Cookie Dough Cupcakes »

    Reader Interactions

    Comments

    1. Karley

      August 20, 2021 at 10:15 pm

      Hi! Is it possible to swap the purée for a passion fruit coulis?

      Reply
      • thebakingexplorer

        August 21, 2021 at 8:26 pm

        Hi Karley, I've not tried that, but I've had a google and apparently a coulis is just a strained puree so yes I reckon that would be ok!

        Reply
    2. Jessica

      August 21, 2021 at 9:02 pm

      5 stars
      This looks so good Kat! So creamy! xx

      Reply
    3. Chloe

      August 22, 2021 at 5:15 pm

      5 stars
      This looks gorgeous - I'm going to make it just as soon as I stop singing "buttery biscuit base, base, base"!!!

      Reply
    4. Cat | Curly's Cooking

      August 22, 2021 at 9:49 pm

      5 stars
      I love passionfruit so this tart is right up my street! It looks absolutely delicious.

      Reply
    5. Eb Gargano | Easy Peasy Foodie

      August 24, 2021 at 10:59 am

      5 stars
      Oooh yum! This looks seriously delicious... and so pretty! Eb 🙂

      Reply
      • Angela Phillips

        October 07, 2021 at 8:55 pm

        Hello there. Could I use passion fruit curd instead of passion fruit puree? Looks so delicious

        Reply
        • thebakingexplorer

          October 07, 2021 at 10:21 pm

          Hi Angela, sorry but I haven't tried using curd instead if puree so I'm not sure what would happen. If you try it please let me know what happens!

          Reply
    6. Choclette

      August 24, 2021 at 11:54 am

      5 stars
      Definitely a second slice for me please Kat. I can't think of any dessert I would rather eat. Passionfruit is so delicious and combined with cream and a biscuit base, I'm in heaven. You've made it look so pretty too.

      Reply
    7. Angela Phillips

      September 29, 2021 at 11:44 am

      Hello there. Could I use passion fruit curd instead of passion fruit puree? Looks so delicious!!

      Reply

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