Passionfruit Curd Tart (Printer-Friendly)

Tangy passionfruit curd baked in crisp phyllo, topped with whipped cream and fresh mint.

# What You'll Need:

→ 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 if desired
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 garnish, optional

# Method:

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, layering all sheets, rotating each slightly, and brushing each with butter and sugar.
03 - Trim or fold overhanging edges to create an even border. Place a sheet of parchment paper over the phyllo and fill with pie weights or dried beans.
04 - Bake for 12 minutes, remove weights and parchment, and 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 saucepan of gently simmering water using a double boiler method. Stir constantly until thickened, approximately 8 to 10 minutes.
06 - Remove from heat. Whisk in butter a few cubes at a time until smooth and glossy. Let cool slightly, then pour into the cooled phyllo crust.
07 - Refrigerate for at least 2 hours until the curd is completely set.
08 - Whip chilled cream with powdered sugar and vanilla extract to soft peaks.
09 - Serve slices topped with whipped cream, fresh mint leaves, and a spoonful of extra passionfruit pulp if desired.

# Expert Suggestions:

01 -
  • The phyllo crust shatters under your fork in the most satisfying way, staying crisp even after hours of chilling.
  • Passionfruit curd tastes like sunshine and tartness had a love affair, bright enough to cut through cream but still silky enough to feel luxurious.
  • It looks far more impressive than the actual effort required, making it perfect for impressing people without spending your whole day in the kitchen.
02 -
  • Phyllo dries out faster than you'd expect, so work with one sheet at a time and keep the stack covered with a damp cloth—I learned this the hard way when half my phyllo turned to cardboard.
  • The double boiler method feels fussy but it's essential; direct heat will scramble your eggs before the sugar has time to dissolve, turning your curd grainy and broken.
03 -
  • If your passionfruit curd breaks or looks grainy, strain it through a fine sieve into a clean bowl—often it will come back together as it cools, though the texture might be slightly less silky.
  • For a shortcut, use bottled passionfruit pulp rather than scooping fresh fruit, though taste as you go since bottled versions vary wildly in tartness and sweetness.
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