Save The first time passionfruit crossed my path was at a tiny café in Melbourne where the owner swore by its electric tang. That wrinkled purple exterior held such vibrant sunshine inside that I couldn't stop thinking about how it would dance in a creamy tart. This recipe became my answer to that memory—something that balances tropical brightness with buttery comfort.
I brought this tart to a summer dinner party last year and watched skeptical guests turn into passionate converts after one taste. The curd had just set enough to hold its shape but still wobbled seductively when I carried it outside. Someone actually gasped when they bit into that first forkful of sunshine and cream.
Ingredients
- 8 sheets phyllo pastry: Keep them covered with a damp towel while working because they dry out faster than you'd think
- 80 g unsalted butter, melted: Brush generously between layers for that golden, shatteringly crisp finish
- 2 tbsp granulated sugar: A light dusting adds subtle sweetness and helps the phyllo caramelize beautifully
- 120 ml passionfruit pulp: Fresh passionfruit gives you those signature crunchy seeds but strained works for silkier curd
- 100 g granulated sugar: Balances the natural acidity without masking that distinctive tropical punch
- 3 large eggs: Room temperature eggs incorporate more smoothly into the curd mixture
- 90 g unsalted butter, cubed: Whisking this in gradually creates that luxurious, glossy texture
- 1 tbsp lemon juice: Brightens the passionfruit flavor and helps the curd set properly
- Pinch of salt: Wakes up all the flavors and keeps the sweetness from becoming cloying
- 250 ml heavy whipping cream: Cold cream whips up faster and holds its shape longer on the tart
- 2 tbsp powdered sugar: Sweetens the cream without adding grittiness
- 1 tsp vanilla extract: Rounds out the tropical notes with warm, comforting depth
- Fresh mint leaves: Adds a refreshing pop of color and brightness that cuts through the richness
Instructions
- Prepare your tart pan:
- Preheat oven to 180°C (350°F) and generously grease a 23 cm tart pan with removable base
- Layer the phyllo:
- Lay one sheet in the pan letting edges overhang, brush with melted butter and sprinkle with sugar, then repeat rotating each sheet slightly until all are layered
- Shape and blind bake:
- Fold overhanging edges to create an even border, line with parchment and pie weights, then bake 12 minutes before removing weights and baking 8–10 minutes more until golden
- Start the curd base:
- Whisk together passionfruit pulp, sugar, eggs, lemon juice, and salt in a heatproof bowl
- Cook the curd:
- Set the bowl over a pan of gently simmering water and stir constantly until thickened, about 8–10 minutes
- Finish the curd:
- Remove from heat and whisk in butter a few cubes at a time until smooth and glossy
- Assemble the tart:
- Pour slightly cooled curd into the completely cooled phyllo crust and refrigerate at least 2 hours until set
- Prepare the topping:
- Whip cold cream with powdered sugar and vanilla to soft peaks
- Serve:
- Top slices with whipped cream, fresh mint, and extra passionfruit pulp if desired
Save 
Save My grandmother would have loved the theatrics of serving this tart, watching guests' eyes widen at that first taste of sunshine. It's become my go-to for moments when food needs to feel like a celebration rather than just dessert.
Working with Phyllo
Phyllo pastry can feel intimidating but it's surprisingly forgiving once you understand its personality. The key is keeping it covered with a slightly damp towel while you work and embracing the rustic charm of slightly torn edges—that homemade quality makes it taste even better.
Making Perfect Curd
Curd is all about temperature control and patience. I've learned that rushing this step results in grainy texture or worse, scrambled eggs. The double boiler method might feel old-fashioned but it gives you that velvety consistency that makes people think you've been making curd for decades.
Make Ahead Magic
This tart actually improves after a night in the fridge, giving the flavors time to meld and the curd to set completely. The phyllo will soften slightly but that contrast between the creamy filling and tender crust becomes something rather special.
- Make the curd up to three days ahead and store it in an airtight container
- Bake the phyllo crust a day in advance and keep it at room temperature covered loosely
- Whip the cream just before serving for the fluffiest texture
Save 
Save There's something magical about cutting into this tart and watching that bright yellow curd catch the light. It's dessert that feels like sunshine on a plate, exactly what summer should taste like.
Recipe FAQs
- → How long does the passionfruit curd need to chill?
The filled tart requires at least 2 hours in the refrigerator to set properly. For the cleanest slices, it's best to chill for 3-4 hours or until completely firm throughout.
- → Can I make the curd ahead of time?
Yes, the passionfruit curd can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature for about 15 minutes before pouring into the crust for easier spreading.
- → What can I use instead of phyllo pastry?
A classic sweet shortcrust pastry or graham cracker crust works beautifully as an alternative. Simply prepare your preferred crust, bake until golden, and let cool completely before filling with the curd.
- → How do I know when the curd is thickened enough?
The curd is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. This typically takes 8-10 minutes of constant stirring over the double boiler.
- → Can I use frozen passionfruit pulp?
Yes, frozen passionfruit pulp works perfectly. Thaw it completely and strain if you prefer a seedless curd. The flavor remains excellent and is often more consistent than fresh seasonal fruit.
- → How should I store leftover tart?
Cover the tart loosely with foil or plastic wrap and refrigerate for up to 3 days. Note that the phyllo crust may soften slightly over time but will still retain its delicious flavor.