Passionfruit Curd Tart (Printable)

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

# What You Need:

→ Phyllo Crust

01 - 8 sheets phyllo pastry
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons 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 tablespoon fresh lemon juice
09 - Pinch of salt

→ Topping

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

# How-To Steps:

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 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 phyllo and fill with pie weights or dried beans. Bake for 12 minutes.
04 - Remove weights and parchment paper. Bake 8 to 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 a double boiler technique. Stir constantly until mixture thickens, approximately 8 to 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 until soft peaks form.
08 - Serve tart slices topped with whipped cream, fresh mint leaves, and a spoonful of passionfruit pulp if desired.

# Expert Suggestions:

01 -
  • It tastes like a five-star dessert but comes together faster than you'd expect, giving you that restaurant kitchen feeling at home.
  • The phyllo crust stays crisp even after chilling, which honestly shouldn't work but somehow does, creating this perfect textural contrast.
02 -
  • The double boiler method for curd is non-negotiable—I once tried to rush this by whisking over direct heat and ended up with scrambled eggs instead of creamy perfection, so patience here truly pays off.
  • Straining the passionfruit seeds isn't just an option, it's a game-changer if you prefer a smooth, elegant texture, though some people love the seeds and that's completely valid.
03 -
  • Room-temperature egg yolks incorporate into the curd more smoothly than cold ones, so pull them out of the fridge fifteen minutes before you start cooking.
  • If your curd ever looks like it's starting to scramble (tiny flecks appearing), immediately remove it from the heat and pour it through a fine sieve into a clean bowl—salvage is always possible and worth attempting.
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