Caramelised passion fruit & lime tart

Caramelised passion fruit & lime tart

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(23 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 fruits
  • finely grated zest and juice of 1 lime



    The same shape, but smaller than…

  • 200g golden caster sugar
  • 6 egg yolks
  • 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, questions and tips

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25th Nov, 2018
Worst recipe I have ever made from this site. I cooked this for over an hour and a half and it still hadn't set. Waste of time and money.
2nd Apr, 2015
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
19th Apr, 2014
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.
9th Nov, 2013
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.
18th Mar, 2013
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
17th Oct, 2012
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
24th Sep, 2012
Does anyone know if I can freeze this tart please
16th Feb, 2012
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!
4th Jan, 2012
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.
4th Jan, 2012
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.


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