Lemon and Passion Fruit Tart

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For the pastry I use a shortcrust recipe I have which always works perfectly. It is the perfect amount for a 20 cm tart tin.

The passion fruit filling is from the Home Bake cookbook from the Cake Boy, Eric Lanlard. I use more passion fruit that he does (the original recipe only uses 2) and added a teaspoon of vanilla bean paste to the mixture.





For the Base

  • 200 g plain flour
  • 100 g butter
  • pinch salt

For the Filling 

  • 5 eggs 
  • 150 g caster sugar
  • 150 ml of double cream
  • zest and juice of 2 lemons
  • 4 ripe passion fruit (original recipe uses 2)
  • 1 tsp of vanilla bean paste or vanilla flavour (optional)


  1.  Preheat the oven to 150ºC.
  2. For the pastry, mix the flour and the salt in a bowl, add the butter diced in little cubes and rub with your fingers until it looks like a crumble. Mix some water (around 4 tbsp) one tablespoon at the time and work the dough until it comes together. When you are able to make a homogeneous ball with it, wrap it in some cling film and refrigerate while you prepare the filling.
  3. In a bowl, whisk the eggs with the sugar until pale and fluffy, pour the cream and the lemon zest and juice. Add the passionfruit pulp and the vanilla (if using it). 
  4. Pour the filling mixture into the tart tin already lined with the prepared dough and bake for 30-40 min until the dough is cooked and the filing is set but still wobbly!
  5. Leave it to cool and dust it with a bit of icing sugar.


  • You can blind bake the dough if you prefer.
  • You can remove the seeds of the passion fruit if you want but I think it looks nicer with them.
  • This tart is very god served with some berries as well.


Happy Bank Holiday!


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