Hello friends! Today I will show you how to make this delicious Passionfruit Tart.
My Passionfruit Tart features a Chocolate Cookie Crust, which cuts through the sweet and tangy passionfruit filling. This is seriously one of my favorite things I’ve ever made!
For the crust I used this recipe: Chocolate Tart Dough.
Make sure to watch the video on this page and on my YouTube channel, showing you exactly how to make this incredible passionfruit pie!
Passionfruit is one of my favorite fruits! When I was a kid, passionfruit mousse was my ultimate favorite dessert.
The filling of this Passionfruit Tart resembles passionfruit mousse in taste and in texture! Actually the filling by itself, if you divided between containers without a crust, would make a delicious passionfruit mousse.
For the filling ingredients, we will need: white chocolate, cream cheese, whipping cream, sugar, and passionfruit curd.
I am providing the recipe for the passionfruit curd below. If you can find it at the store, go ahead and use that if you want. But you can make your own delicious passionfruit curd from passionfruit pulp.
Making passionfruit curd is super easy and I do show you how to in the recipe below and on the video as well.
To make the passionfruit curd, you will need well, passionfruit. It can be hard to find fresh passionfruit in the USA. In Brazil, where I’m from, they are everywhere, so they are super accessible. However, that’s not always the case in the USA.
I am actually able to find passionfruit at the store occasionally, that’s how I scored those amazing passionfruit for the pictures here.
But you can find passionfruit pulp at the store or online. And I’ll say it’s even easier to work with the pulp than with the actual fruit, because removing the seeds from the pulp can be a bit of work.
Where can you find passionfruit pulp?
On many stores, you can find passionfruit pulp in the frozen aisle. If not, there’s always Amazon, and that’s where I get mine.
The trick is to find passionfruit pulp that’s not sweetened.
Yes, you can use the sweetened passionfruit juice to make the curd, but it will be way too sweet, so if you do that, consider removing some of the sugar you add to the curd. How much sugar to be removed will depend on how sweet the juice brand you are using is. I’d say reduce about 1/2 of the amount of sugar in the recipe, and taste for sweeteness.
This is my absolute favorite passionfruit pulp here in the USA:
And if you would also like the seeds, and you can’t find any fresh passionfruit around, you can purchase this, it tastes exactly like passionfruit, with no added sugar:
Another super important thing I should say about this Passionfruit Tart is: make sure to use real white chocolate when making this recipe.
This is extremely important. If you use white chocolate chips from the store, the recipe will not work.
The white chocolate chips you get at the store are usually not actual white chocolate. To be considered white chocolate, it needs to have at least 20% cocoa butter in the ingredients, and that’s not the case with the white chips from the store.
So in this case, you can either purchase white chocolate chips online, or get the white chocolate baking bars at the store.
Callebaut is my favorite white chocolate chips brand, which are actual white chocolate, they have 28% cocoa butter.
If you like this Passionfruit Tart recipe, here are some other recipes you may enjoy:
- No-bake Blueberry Cheesecake Pie
- Matcha Pie
- Chocolate Cheesecake Pie
- Creme Brulee Pie
- Cookies and Cream Pie
- No-Bake White Chocolate Cheesecake
- Baklava Cheesecake
- No-bake Pistachio Pie
- Chocolate Dulce de Leche Cheesecake Pie
If you make this recipe, tag me on instagram, I love seeing your creations! Thanks for reading!
large egg yolks
passion fruit pulp*
chocolate tart crust
chopped (170 grams)
room temperature (226 grams)
- Passionfruit curd
recipe above, about 1 1/4 cup
- Cream the butter with an electric mixer for about 30 seconds at medium speed.
- Add the sugar and pinch of salt to the butter and cream for another minute.
- Add the egg yolks, one at a time, creaming until each egg yolk is incorporated before adding the next one.
- Pour the passion fruit pulp in the bowl and mix. Mixture will seem curdled and separated, and that’s ok.
Transfer it to a small saucepan with a heavy bottom.
- Start cooking at low heat, stirring non-stop with a spatula.
- Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
- The curd should be thick, coating the back of a spoon.
- Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat. You don’t want the eggs to boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.
- Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.
- Place it in the fridge for at least 6 hours to chill through and get thick.
- The curd can be stored in the fridge for up to 4 days, or in the freezer for up to 1 month.
Passionfruit tart filling
- Melt the white chocolate in a microwave bowl. If using white chocolate chips, make sure they are real white chocolate chips. Most white chocolate chips found at the store are not real white chocolate chips. It must contain over 20% of cocoa butter in it to be real white chocolate. The store white chocolate won’t work for this recipe, look for brands such as Callebaut, Guittard, which can be found online. Or use white chocolate baking bars.
- Microwave the white chocolate for 15 second intervals, and melt in between, to make sure it melts evenly and that you don’t overheat the chocolate.
- Let the chocolate cool down for 15 minutes.
- Whip the heavy cream with an electric mixer over medium-high speed until it achieves stiff peaks, for about 2 minutes. It might take longer depending on your mixer and speed you are using.
- Set the whipped cream aside.
- Beat the cream cheese at medium-high speed for 3 to 4 minutes, until fluffy and creamy.
- Add the powdered sugar and cream for another minute.
- Add the melted and cooled down white chocolate, and the passionfruit curd to the bowl, beat to combine.
- Add the whipped cream and fold with a spatula until incorporated.
- Spread the filling on the bottom of the cooled down Chocolate Cookie Crust. Place it in the fridge for at least 6 hours.
- Top with passionfruit seeds to serve, if desired.
- Store in the fridge for up to 4 days.
Passionfruit pulp: This recipe was made using unsweetened passion fruit pulp. If you use sweetened passion fruit juice for this recipe, make sure to omit some of the sugar so the curd is not overly sweet. I’d say reduce it to about half, but it will depend on how sweet the juice you are using is. You can find passion fruit pulp at some grocery stores, sometimes it can be found in the frozen aisle. I always get mine on Amazon. This is the Passionfruit pulp I buy. And these are the Passion Fruit Seeds with Pulp I recommend if you want to decorate your pie with the seeds but can’t find any fresh passionfruit.
White chocolate: Make sure to use real white chocolate, as I indicate in the recipe above. These is my favorite white chocolate: Callebaut White Chocolate Callets. If you can’t find real white chocolate chips at your store (which should contain at least 20% cocoa butter) you should buy the white chocolate bars and chop it to use in this recipe. The store brands white chocolate chips (not real white chocolate) will not work in the recipe.
Chocolate crust: Feel free to use any crust you would like, a pre-made crust, a regular pie crust, or tart crust. If you want to, I suggest serving it with my delicious Chocolate Tart Dough, it cuts right through the tangy and sweet passionfruit filling, and brings the whole experience to the next level!