Passionfruit Curd Tart (Printable)

Tangy curd in a crisp phyllo crust, topped with whipped cream and fresh mint for a refreshing finish.

# What You'll Need:

→ Phyllo Crust

01 - 8 sheets phyllo pastry
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Passionfruit Curd

04 - 4 fl oz passionfruit pulp, fresh or strained
05 - 3.5 oz granulated sugar
06 - 3 large eggs
07 - 3.2 oz unsalted butter, cubed
08 - 1 tbsp fresh lemon juice
09 - Pinch of salt

→ Topping

10 - 8.5 fl oz heavy whipping cream, chilled
11 - 2 tbsp powdered sugar
12 - 1 tsp vanilla extract
13 - Fresh mint leaves for garnish
14 - Extra passionfruit pulp for garnish, optional

# Method:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable base.
02 - Lay one sheet of phyllo in the pan allowing edges to overhang. Brush with melted butter and sprinkle lightly with sugar. Repeat layering all sheets, rotating each slightly, and brushing each with butter and sugar.
03 - Trim or fold overhanging edges to create an even border. Place parchment paper over phyllo and fill with pie weights or dried beans.
04 - Bake for 12 minutes, remove weights and parchment, then bake 8-10 minutes more until golden and crisp. Cool completely.
05 - In a heatproof bowl, whisk together passionfruit pulp, sugar, eggs, lemon juice, and salt. Place bowl over a pan of gently simmering water using double boiler method. Stir constantly until thickened, approximately 8-10 minutes.
06 - Remove from heat. Whisk in butter a few cubes at a time until smooth and glossy. Allow to cool slightly, then pour into cooled phyllo crust. Refrigerate for at least 2 hours until set.
07 - Whip chilled heavy cream with powdered sugar and vanilla extract to soft peaks.
08 - Serve slices topped with whipped cream, fresh mint leaves, and additional passionfruit pulp if desired.

# Expert Advice:

01 -
  • The contrast between crispy, buttery phyllo and silky curd is the kind of texture play that makes people close their eyes after the first bite.
  • It's elegant enough for a dinner party but comes together in under an hour, which means you can actually enjoy your guests instead of stress-baking.
  • Passionfruit curd is genuinely foolproof once you understand the double boiler method, and suddenly you feel like you've unlocked a secret weapon.
02 -
  • The double boiler method isn't just tradition; it's essential because direct heat will scramble your eggs into a grainy mess, and learning this the hard way is no fun.
  • Don't skip the chilling time for the finished tart, because setting time allows the flavors to meld and the texture to reach that perfect creamy state.
  • If your phyllo starts drying out while you're layering, cover the unused sheets with a damp kitchen towel, which I learned after creating an entire sheet of crispy crackers accidentally.
03 -
  • If you can't find fresh passionfruits, frozen pulp works in a pinch, though you'll need to thaw and possibly drain excess liquid.
  • The curd will continue to thicken slightly as it cools, so don't worry if it seems a touch loose when you pour it in.
  • Make the curd a day ahead if you want to reduce stress; it actually develops better flavor when it sits overnight in the fridge.
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