Passion Fruit Tart

Sweet Short Crust Pastry

450g Plain Flour
300g Butter
150g Icing Sugar
2 Egg Yolks
2 Whole Eggs
1 lemon zest
5g Salt


  • Sift the flour and the salt.
  • Quickly rub the butter in with the flour until the mixture resembles crumbs.
  • Mix the sugar and lemon zest into the mixture, then add the egg yolks and eggs work everything together and rest for 1 hour.


Tart Filling

18 Eggs
750g Sugar
400mls Passion fruit Juice
2 Lemon Zest
500mls Cream


  • Mix sugar with eggs, add rest of ingredients.


The Tarts


  • Blind bake tarts bases at 150°c for 30 minutes. Make sure pastry is cooked.
  • Fill tarts with filling and cook at 100°c for 45 minutes. 


Lemon Curd

4 Lemons –  juice and zest
200g Sugar
100g Butter
4 Eggs + 2 yolks


  • Juice and zest lemons.
  • Whisk sugar and eggs together.
  • Add juice to egg mixture.
  • Add butter and stir over a double boiler to thicken.
  • Once thickened, pass through a fine sieve and store in a piping bag.


Lemon Curd Sauce

100ml Lemon Juice
2 Eggs
1 Yolk
80g Caster Sugar
90g Diced Butter


  • Whisk egg, caster sugar and lemon juice over a bain marie to a sabayon.
  • Remove from the heat and mix in the butter till smooth and shiny.


Praline Crumbs


100g    Hazelnuts
100g    Caster Sugar


  • Toast the hazelnuts till golden brown then group them together on greaseproof paper on a heat proof tray.
  • Slack the sugar with a little water in a thick bottomed pan.
  • Heat to a dark caramel and pour over the hazelnuts to set them in the caramel.
  • Allow to cool completely.
  • Once cold and set, pulse in a food processor to form crumbs.

Serve the tart in the center of a large plate with a drizzle of lemon curd sauce and a scattering of praline crumbs.

View the video recap here.