Passion Fruit Tart (No Bake)

A buttery biscuit base filled with a creamy passion fruit filling, with lime and vanilla

Course Dessert

Cuisine British

Keyword Tart

Prep Time 45

Setting time 4

Total Time 4 45

Servings

Calories 441kcal

Author thebakingexplorer

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

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.