Passionfruit Curd Tart (Printable version)

Tangy passionfruit curd filled in a crisp phyllo crust, topped with whipped cream and fresh mint.

# Needed ingredients:

→ 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 from approximately 8 passionfruits with seeds 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 optional garnish

# How to make it:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable base with butter.
02 - Lay one sheet of phyllo in the prepared pan, allowing edges to overhang. Brush generously with melted butter and sprinkle lightly with granulated sugar. Repeat with remaining sheets, rotating each slightly and brushing each layer with butter and sugar.
03 - Trim or fold overhanging edges to create an even border. Place parchment paper over the phyllo and fill with pie weights or dried beans to prevent puffing.
04 - Bake for 12 minutes, then carefully remove weights and parchment. Bake 8 to 10 minutes more until golden and crisp. Transfer to wire rack to cool completely.
05 - In a heatproof bowl, whisk together passionfruit pulp, granulated sugar, eggs, lemon juice, and salt. Place bowl over a saucepan of gently simmering water, ensuring bowl does not touch water. Stir constantly until mixture thickens, approximately 8 to 10 minutes.
06 - Remove from heat. Whisk in butter a few cubes at a time until completely incorporated and mixture is smooth and glossy. Allow to cool slightly, then pour into cooled phyllo crust.
07 - Refrigerate for at least 2 hours until curd is completely set and chilled.
08 - Whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Cut tart into 8 equal slices using a sharp serrated knife. Top each slice with whipped cream, fresh mint leaves, and additional passionfruit pulp if desired.

# Expert advice:

01 -
  • The tart hits three textures at once—crispy phyllo, silky curd, fluffy cream—which keeps every bite interesting.
  • Making curd from scratch tastes infinitely better than jarred, and once you nail the technique, you'll crave it on everything.
02 -
  • Don't skip the cooling step for your phyllo crust—pouring warm curd into hot pastry will make it soften and lose that precious crispness.
  • The double boiler's gentle heat is non-negotiable; high heat scrambles eggs and ruins the silky texture before you can fix it.
03 -
  • A serrated knife dipped in hot water and wiped between each slice gives you clean edges without dragging through the delicate layers.
  • Make the curd a day ahead and let it chill thoroughly—you'll have an easier time slicing the tart cleanly, and the flavors deepen slightly overnight.
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