Passion Fruit Curd Raspberry Tarts

Name: Passion Fruit Curd Raspberry Tarts
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 100g butter (softened); 2 egg yolks; 200g all-purpose flour; Baking beans or uncooked rice (for blind baking); 50g icing sugar; Pinch of salt; Butter (for greasing tart tins); 1 egg yolk; 1 tbsp milk; 2 egg yolks; 3 tbsp cornstarch; 20g butter; 60g granulated sugar; 0.5 tsp vanilla powder; 400ml milk; 100g passion fruit curd; 300g fresh raspberries; Icing sugar (for dusting, optional); Extra passion fruit curd

Rated 5.0 stars by 1 users

Author:

Izabella Jakubec @shicocooks

Servings

6

Prep Time

45 minutes

Cook Time

45 minutes

The buttery, flaky tart shell provides the ideal base, cradling a luscious layer of passionfruit curd that's both silky and vibrant. Topped with fresh raspberries, these tarts not only look stunning but also offer a refreshing burst of juiciness with every bite.

Whether served at a summer gathering or enjoyed as a personal treat, these tarts are sure to impress and satisfy.

Ingredients

For the tart shells:

100g butter (softened)
2 egg yolks
200g all-purpose flour
Baking beans or uncooked rice (for blind baking)
50g icing sugar
Pinch of salt
Butter (for greasing tart tins)

For the egg wash:

1 egg yolk
1 tbsp milk

For the custard filling:

2 egg yolks
3 tbsp cornstarch
20g butter
60g granulated sugar
0.5 tsp vanilla powder
400ml milk
100g passion fruit curd

To garnish:

300g fresh raspberries
Icing sugar (for dusting, optional)
Extra passion fruit curd

Directions

Make the tart shells:

Begin by creaming the softened butter and icing sugar in a bowl using a hand mixer or a whisk until light and fluffy. Add the egg yolks and beat again until smooth. Stir in the salt and sifted flour, then mix with a spatula until the dough just comes together. If you prefer, you can use a stand mixer for this step. Flatten the dough into a disc, wrap it in cling film, and refrigerate for about 1 hour until firm.
Lightly grease six 10cm (4-inch) tart tins with butter. Divide the chilled dough into six equal portions and press each one evenly into the prepared tins, trimming the edges neatly with a knife. Prick the bases with a fork and place the tart shells in the freezer for at least 15 minutes to firm up.
Preheat the oven to 170°C (340°F). Line each tart shell with a piece of baking paper and fill with baking beans or uncooked rice. Bake for 25 minutes, until the edges start to turn golden. Remove the paper and beans, then brush the bases with a mixture of egg yolk and milk. Return the tarts to the oven and bake for a further 10 minutes until dry and lightly golden. Set aside to cool completely.

Prepare the custard:

In a bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and lime zest until smooth. Gradually whisk in about 80ml (⅓ cup) of the milk to create a smooth mixture without any lumps. Heat the remaining milk in a saucepan until hot but not boiling. Slowly pour the egg mixture into the hot milk, whisking constantly to prevent curdling. Cook over medium-low heat, whisking continuously, until the custard thickens.
Remove from the heat, add the butter, and stir until fully melted and incorporated. Cover the custard with cling film directly touching the surface to prevent a skin from forming, and allow it to cool to room temperature. Once cooled, transfer the custard to a piping bag. Spoon the passion fruit curd into another piping bag or keep it ready to use during assembly.

Assemble the tarts:

Pipe a layer of custard into each cooled tart shell, smoothing it out with a spoon if needed. Add a swirl of passion fruit curd over the custard, then cover with another layer of custard to seal in the curd. Repeat the process with the remaining tart shells. Arrange the raspberries upside-down on top of each tart, tearing a few if needed to fit more snugly. Pipe or spoon a little extra passion fruit curd into the centre of each raspberry for a colourful, fruity finish.
Chill the assembled tarts in the fridge for 2–4 hours to allow them to set beautifully before serving. Just before serving, you can optionally dust the tops with a light sprinkle of icing sugar for an elegant final touch.

Recipe Video

Recipe Note

Butter: Ensure your butter is softened but not melted, as it will mix better with the icing sugar and create a light, tender dough.

Flour: For best results, use all-purpose flour. Sifting the flour helps avoid lumps in the dough.

Dough Handling: When mixing the dough, be careful not to overwork it. Once the dough starts to come together, stop mixing. Overworking the dough can result in tough tart shells.

Chilling the Dough: After forming the dough into a disc, make sure to chill it for at least an hour. This step helps to firm up the dough, making it easier to roll out and less likely to shrink during baking.

Freezing the Tart Shells: Freezing the tart shells for 15 minutes before baking helps maintain their shape during blind baking. This prevents the dough from puffing up too much or shrinking.

Baking Beans or Rice: Use uncooked rice or baking beans to weigh down the tart shells while blind baking. This ensures the bases don’t rise and remain crisp. Don’t forget to line the shells with baking paper to prevent direct contact between the beans and the dough.

Egg Wash: After the initial baking, the egg wash will help create a shiny, golden finish on the tart bases and seal them, preventing the custard from soaking into the pastry.

Mixing the Custard: When making the custard, make sure to whisk the egg yolks, sugar, cornstarch, and vanilla until fully smooth before adding the milk. Gradually adding the milk helps prevent lumps.

Cooking the Custard: Be sure to whisk constantly while heating the mixture to avoid curdling. The custard should thicken gradually over medium-low heat. If it starts to form lumps, remove from heat immediately and whisk vigorously.

Butter in Custard: Adding butter at the end will give the custard a smooth, velvety finish.

Layering: For the best visual effect and taste, pipe in the custard first, followed by the passion fruit curd. The curd’s tanginess adds a burst of tropical flavour that complements the custard beautifully.

Raspberries: Arrange the raspberries upside-down on top to ensure they stay securely in place. You can also tear some raspberries and arrange them to fill any gaps.

Extra Curd: Use a small spoon or piping bag to place a bit of extra passion fruit curd in the centre of each raspberry for an extra pop of flavour and colour.

Chilling: After assembling, chill the tarts for 2–4 hours to allow the filling to set properly. This also helps to marry the flavours together, making the tarts even more delicious.

Optional Icing Sugar: Dusting the tarts with icing sugar just before serving is optional but adds a lovely touch of elegance. Be sure to do this just before serving to prevent the sugar from dissolving.

Storage: These tarts are best enjoyed within 2-3 days. Keep them in an airtight container in the fridge. You can also prepare the tart shells and custard in advance, then assemble the tarts closer to serving.

If you don’t have a piping bag, you can always spoon the custard and passion fruit curd into the tart shells. It may take a bit longer to get the neat layers, but the taste will be just as amazing.

The custard can be made a day ahead and stored in the fridge, covered with cling film directly on the surface to prevent skin formation. This will save you time on the day of assembly.