Passionfruit Curd Tart (Printable)

Tangy passionfruit curd in crisp phyllo with whipped cream and fresh mint topping.

# Ingredient List:

→ 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 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
14 - Extra passionfruit pulp for garnish, optional

# How to Make:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable base with butter or cooking spray.
02 - Lay one sheet of phyllo in the pan with edges overhanging. Brush generously with melted butter and sprinkle lightly with granulated sugar. Repeat layering all sheets, rotating each slightly, and brushing each layer with butter and sugar.
03 - Trim or fold overhanging phyllo edges to create an even border around the pan rim.
04 - Place parchment paper over the phyllo and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment. Continue baking 8 to 10 minutes until golden and crisp. Cool completely to room temperature.
05 - In a heatproof bowl, whisk together passionfruit pulp, granulated sugar, eggs, lemon juice, and salt until combined.
06 - Place bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly for 8 to 10 minutes until mixture thickens and reaches 160°F internally.
07 - Remove from heat. Whisk in butter cubes a few at a time, stirring until smooth, glossy, and fully incorporated.
08 - Allow curd to cool slightly, then pour into the cooled phyllo crust. Refrigerate for at least 2 hours until set firm.
09 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract to soft peaks using an electric mixer or hand whisk.
10 - Slice tart using a sharp serrated knife. Top each slice with whipped cream, fresh mint leaves, and a spoonful of passionfruit pulp if desired.

# Expert Tips:

01 -
  • The phyllo crust gets so impossibly crispy it practically shatters between your teeth, then melts into buttery sweetness.
  • Passionfruit curd is tart enough to keep you honest but silky enough to feel like pure luxury.
  • You'll impress eight people without spending the entire day in the kitchen.
02 -
  • The most common mistake is adding cold butter all at once to hot curd, which causes it to seize; slow down and trust that each cube will blend in.
  • Passionfruit varies wildly in tartness depending on ripeness, so taste the pulp before committing your ratios and adjust sugar if needed.
03 -
  • Passion fruit seasons vary, so use frozen pulp without shame when fresh is impossible to find; it's strained and frozen at peak ripeness.
  • A small sifter of cocoa powder over the whipped cream adds an unexpected whisper of bitterness that makes the tart taste more complex and sophisticated.
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