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Passion Fruit and Lime Tart with Vanilla Bean Ice Cream


This tropical tart is bursting with flavour and is a clever way to cook with passion fruit.

  • Yields: 1 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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200 g cake flour
pinch of salt
50 g icing sugar
100 g butter, chilled and cubed
1 egg yolk

Passion Fruit Filling

400 ml cream
7 eggs
300 g castor sugar
4/5 C (200 ml) passion fruit juice (juice of about 8 granadillas)
3 Tbsp (50 ml) lime juice (juice of 4 limes)

icing sugar for dusting
passion fruit pulp for topping
vanilla bean ice cream for serving


Preheat the oven to 180 °C. Lightly grease a 22-cm tart pan.

Place the flour, salt, icing sugar and butter into a food processor and whizz to combine. Transfer to a bowl, add the egg yolk and mix until a smooth dough is formed (do not overmix). Chill the pastry for 30 minutes.

Place the pastry onto a lightly floured surface and roll out thinly. Line the tart pan with the pastry and bake blind for 10 minutes. Remove from the oven and allow to cool.

Passion Fruit Filling

Preheat the oven to 150 °C.

Place the cream in a saucepan and slowly bring to a simmer. Remove and keep to one side. Whisk together the eggs, castor sugar, passion fruit juice and lemon juice until well combined (do not overmix as it will become too frothy). Slowly pour in the warm cream while stirring continuously. Strain the mixture through a sieve to collect any eggy bits and pour the filling into the pastry case.

Bake the tart for 25–30 minutes, or until just set but still a little wobbly. Remove from the oven and allow to cool before topping with passion fruit pulp and then slicing.

Serve with vanilla bean ice cream and a dusting of icing sugar.