I love a fruity curd tart, and have been craving tarts for some bizarre reason lately. A glorious combination of buttery golden shortcrust pastry filled with a smooth and creamy, tart yet sweet curd. What could be more decadent.
For these Passion Fruit Curd Tarts I actually used a pre-made bought Passion Fruit Curd. I have a lovely recipe for homemade Passion Fruit Curd on the blog, but I sometimes enjoy trying out pre-made products since we don’t all or always have time to make things from scratch.
I did make my pastry cases from scratch since I absolutely love the flavour of these, and have included the recipe below, but feel free to use bought pastry cases if you wish. That will reduce the prep and cook time significantly and will make this a super quick dessert to prep.
This simple four ingredient filling doesn’t require any baking, but does need time to set in the fridge. These tarts therefore are best to make the day day/night before so that they can chill and set overnight. Great for meal prep though.
Although I added a little meringue on the top as decoration, it is totally optional. These are perfect as is with a little Granadilla pulp spooned on top to break the sweetness.
As mentioned, I’ve included my pastry recipe. If you’re using bought cases, skip straight to the filling which will only take around 5 minutes to prep. For the homemade Passion Fruit Curd recipe, just click on the link.
Passion Fruit Curd Tarts
Crust (Sweet Shortcrust Pastry)
- ½ Cup Unsalted Butter Softened to room temperature
- ½ Cup Icing/Powdered Sugar
- 1 Large Egg
- ½ Cup Ground Almonds / Almond Flour
- Pinch of salt
- 1½ Cups All-Purpose/Cake Flour
- Zest of approx. 1 Lemon (Roughly 1 – 2 tablespoons) Optional
- 250 grams Plain Cream Cheese Softened to room temperature
- 1 Can of Condensed Milk (385g)
- 1 Sachet Passion Fruit Curd (approx. 280g)
- 1 Small tin of Granadilla Pulp or approx. 115g of fresh
Crust (Sweet Shortcrust Pastry)
- Place the softened butter in a mixing bowl or the bowl of your stand mixer. Add the icing/powdered sugar and mix together until smooth and creamy
- Next add the egg, ground almonds / almond flour and salt to the sugar and butter and mix until well combined. Add the flour a bit at a time and finally the zest and mix until incorporated
- Place the dough onto a lightly floured surface or board and roll out into a circular shape, a little larger than the pie dish or tart tin you are planning to use. You can use one approx. 25cm non stick pie dish or tart tin with a removable bottom, or as I did on this occasion, 4 x 12,5cm tart tins to make individual tartlets. If making multiple smaller versions, divide the ball of dough evenly before rolling out
- Place the dough into the pie dish(s) or tart tin(s) and ensure that the bottom and sides are covered. The pastry is very soft and will most likely break when transferring, so patch any holes or cracks where needed
- Remove any excess dough above the rim by trimming with the rolling pin and/or a small pairing knife. Use any excess pastry to patch up holes, cracks or irregularities if needed
- Dock the bottom of the pastry cases with a fork to prevent puffing up while baking, then place the filled tin(s) in the fridge or freezer for around 30 minutes while you preheat your oven
- Preheat the oven to 160°C. When hot, remove the pastry cases from the fridge or freezer and line with baking paper. Use baking beans, dried beans or rice to weigh down the baking paper on the pastry. Make sure that no pastry is visible at this point. Bake for 15 minutes, then remove the baking paper and beans/weights and bake uncovered for a further 10 – 15 minutes, until lightly golden. Remove and let cool completely before adding the filling
- Once completely cooled, carefully remove from the tin and set aside while making the filling
- Strain two thirds of the granadilla pulp through a sieve to remove the seeds (optional)
- In a bowl, mix the softened cream cheese, condensed milk, curd and the strained pulp until well combined, smooth and lump free
- Spoon evenly into the cooled tart shells/pastry cases
- Place in the fridge to set for at least 4 – 6 hours, or preferably overnight
- Serve with a dollop of the reserved granadilla pulp