Caramelised passion fruit & lime tart

Caramelised passion fruit & lime tart

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(22 ratings)

Prep: 30 mins Cook: 40 mins


Serves 8
This zingy tart has a wonderful flavour and is a great way to cook with passion friut

Nutrition and extra info

Nutrition: per serving

  • kcal546
  • fat34g
  • saturates13g
  • carbs57g
  • sugars34g
  • fibre2g
  • protein6g
  • salt0.36g
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  • 500g pack dessert pastry
  • 8 passion fruit
  • finely grated zest and juice of 1 lime



    The same shape, but smaller than…

  • 200g golden caster sugar
  • 6 egg yolk
  • 142ml tub double cream
  • icing sugar for dusting (optional)


  1. Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.

  2. While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.

  3. You can now either serve the tart as it is, or try a chef’s tip and dust it with icing sugar, then caramelise the top with a blowtorch.

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Comments (25)

Table_for_Ting's picture

This tart is absolutely delicious! I made the pastry from scratch with some sesame and poppy seeds - the texture of the pastry went perfectly with the passionfruit custard. Also reduced the sugar and thicken cream so that it would be healthier. Click on the link below for the recipe

salwah's picture

Absolutely gorgeous flavours that worked really well together, I did have to pretty much double the cooking time (covering halfway) to get it to even think about setting but I was using a fairly deep dish.

sarahfelicity's picture

100% delicious. I made lots if little individual tarts, put more passionfruit in as per suggestions below and made little meringue nests with the spare egg whites. Put some whipped cream in the meringue, made some passionfruit syrup by mixing water and sugar and passionfruit pulp and bringing to the boil. I drizzled the syrup over the meringue and mini tarts. So, so good.

scalywitch's picture

This is gorgeous, I made it sunday for pudding and only changed the fact I made my own pastry using John Torrodes version he made in the Prune and Armangnac tart. I think this would be even more fabulous by using up some of those egg whites and making a meringue topping and just whipping it back in the oven for a few mins to brown, as long as you cover the filling completely and let it cool down before you add the meringue to the tart it should workmmmmm

howler1978's picture

Couldn't find a 23cm tart ring that was unfluted anyway on the internet, ha! Just used a normal fluted tart tin. This recipe really is the Cat's pajamas! Will be making it again

annacav's picture

Does anyone know if I can freeze this tart please

blossombeauty's picture

I made this for guests tonight and they all loved it. I also made some meringues to go with it and a dollop of vanilla ice cream... Absolutely beautiful!

joannepd's picture

Used a ready made pastry case and almost had enough filling left over for another one. I have never cooked with passion fruit before and i was really pleased with this lovely tangy tart. It reminded me a bit of lemon meringue so i might be tempted to try it with a meringue topping next time.

guiness's picture

Couldn't really taste the passion fruit as the lime over powered it but it was nice tasting. I served it with raspberries on top instead of caramelising it. Will make again with less lime and more passion fruit.

cakeanyone's picture

Seriously good! Made my own pastry (200g plain flour, 100g butter, 1 beaten egg, 1 tbspn sugar blitzed in food processor) but apart from that followed recipe exactly. Will definitely make again.

rosa85's picture

My tart didn't look as good as the one in the picture but it tasted great and everyone was impressed

celiarelia's picture

I have made this several times and it is always impressive and very popular. I have made it as little individual tarts as well as the big one. When I have caramelised the top I have done it under the grill putting silver foil over the pastry edges so as not to blacken them, it works excelently. A great dinner party dish works every time.

jennyhyatt's picture

This is a wonderful dessert - really light and tasty. I wouldn't change the ingredients or quantities at all! I usually make it one or two days before serving, to let the flavours develop. The key is to ensure that the pastry is not cracked or broken, otherwise the liquid filling will pour through the cracks and make the base soggy.
If you want a hard crunchy topping, brulee the tart just before serving. If you brulee it a few hours beforehand, it will go soft (but it still looks pretty!).

sianmaddocks's picture

Great tart except the lime completely killed the passionfruit flavour so I would leave it out next time.
Brulee-ing the top was brilliant!! Really added to it.
Have to admit I cheated and bought a pastry case which made it even more easier!!
Will definately try it again.

beckyv83's picture

This was amazing!!!! Seriously.

I used a ready made asda special pastry case as i had guests, but you could use the regular pastry case for 59p to make it cheaper.

As i didnt have a hand blender i used 10 passionfruits and pushed them through a sieve with the pestle for a pestle and mortor.

I six friends for dinner and they all loved it. I didnt caramalise the top but next time i might make the eggs into a merangue as this had the texture of a lemon one.

It didnt rise much at all in the oven so dont be afriad of filling the pastry case.

redaurigny's picture

I first made this for my then boyfriend. He absolutely loved it, and reader, I married him. I've made it a few times since and always just use the spare egg whites to make meringues.

pjboyd's picture

Sorry, that should read " can anyone tell me if I can make the tart he day before.."

pjboyd's picture

Can anyone tell if I can make this tart the day before I plan to serve it then caramelise the top beofre serving?

polyvinylbride's picture

Hey Barney thanks for the help but I forgot to check this page again before I went ahead and made it! I used pineapple pulp in the end (because mangoes just seemed too expensive lol) and it came out absolutely amazing. Would recommend to everyone! It's lovely and sweet and tangy, and the custard is a little meringue-like. I've even been asked to make it again and gladly will. For someone who struggles with custard tarts (numerous disastrous attempts) this is just so easy! :)

polyvinylbride's picture

I was just wondering if I could use another fruit other than passion fruit? Like mangoes or pineapple?


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