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Coconut PassionFruit Tart

20 mins Cook
1921
434
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Bright, tangy, and irresistibly tropical, this Passion Fruit Curd Tart is a true showstopper. Nestled in a crisp, buttery coconut pastry, the silky curd bursts with fresh passion fruit flavour, striking the perfect balance between sweet and sharp. A sunshine dessert that tastes like a holiday in every bite.

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Coconut Passion Fruit Tart

Coconut Passion Fruit Tart

agnesgempackfoods-ie
prep time
30 mins
cooking time
20 mins
servings
6
total time
50 mins + 1 hr chill

Equipment

  • Weighing scales

  • Oven

  • 6 x 4.5” loose-bottom tart rings

  • Baking tray

  • Parchment paper

  • Baking beans

  • Food processor

  • Mixing bowls

  • Saucepan

  • Whisk

  • Spatula

  • Rolling pin

  • Pastry brush

  • Hand blender

Ingredients

  • For the pastry:

  • 200g Gem plain flour

  • 115g butter, cold & cubed

  • ½ tbsp of the New Gem Sugar Stevia Blend

  • 30g Gem desiccated coconut

  • Cold water

  • For the passionfruit curd:

  • 4 large eggs

  • 10 passionfruits

  • 150g Gem stevia

  • 3 tbsp Gem cornflour

  • 220g butter, cold & diced

  • For the garnish:

  • 200ml cream, whipped

  • Mint

  • 1 passionfruit

Instructions

1
To make the pastry, add the flour, butter, stevia, and desiccated coconut to a food processor. Blitz until the mixture resembles fine breadcrumbs.
2
Add a few teaspoons of cold water and pulse again until a soft dough forms.
3
Wrap the dough in clingfilm and chill for 30 minutes.
4
For the passionfruit curd, halve the passionfruit’s and scoop out the pulp and seeds.
5
Blitz briefly in a food processor to loosen the fruit, then strain through a sieve. You should have around 180ml/200ml of passionfruit juice.
6
In a heatproof bowl, whisk together the passion fruit juice, eggs, stevia, and cornflour.
7
Place the bowl over a pot of simmering water and whisk continuously for about 10 minutes, until the mixture thickens.
8
Add the butter and blend with a hand blender until smooth.
9
Press a layer of clingfilm directly onto the surface of the curd and chill until cold.
10
To assemble, butter and flour your tart cases. Roll the chilled pastry on a lightly floured surface to about ½ cm thick.
11
Cut out 6 discs and line the tart tins. Chill again for 10 minutes.
12
Preheat the oven to 180°C (160°C fan).
13
Line each case with parchment and fill with baking beans.
14
Bake for 12 minutes, then remove the beans and bake for a further 6 minutes, until golden.
15
Allow to cool completely.
16
To serve, spoon the chilled curd into each tart shell.
17
Top with whipped cream, a wedge of fresh passion fruit, and a sprig of mint.
1921
434
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