Name: Passionfruit Cream Tart With Coconut Crust
Prep time: 15 min
Cook time: 40 min
Total time: PT-489314H57M9S
Cuisine: Tropical
Ingredients: 1 ½ cups desiccated coconut; ½ cup all-purpose flour (or almond meal for gluten-free); ¼ cup granulated sugar; ¼ teaspoon salt; 100 g unsalted butter, melted; 4 large egg yolks; ½ cup granulated sugar (for the filling); ½ cup passionfruit pulp (fresh or frozen); ¼ cup lemon juice; 1 cup heavy cream (or coconut cream for dairy-free); 1 teaspoon vanilla extract; 1 tablespoon cornstarch (optional)

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I recently made this tropical dessert and couldn’t wait to share it. The crisp coconut base paired with the tangy, silky passionfruit cream makes it both elegant and delightfully vibrant. I love how it brings a bit of sunshine to the table and instantly feels like a vacation on a plate. Passionfruit Cream Tart With Coconut Crust

Why You’ll Love This Recipe

I love how this tart combines different textures and flavors — a crunchy coconut crust with a smooth, creamy, and slightly tangy filling. The passionfruit flavor is bright, tropical, and refreshing, while the coconut adds warmth and depth. I also appreciate how easy it is to make ahead of time, so I can serve it chilled straight from the fridge. It’s perfect for special occasions or any day I want to treat myself.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 ½ cups desiccated coconut
½ cup all-purpose flour (or almond meal for gluten-free)
¼ cup granulated sugar
¼ teaspoon salt
100 g unsalted butter, melted
4 large egg yolks
½ cup granulated sugar (for the filling)
½ cup passionfruit pulp (fresh or frozen)
¼ cup lemon juice
1 cup heavy cream (or coconut cream for dairy-free)
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional, for thicker consistency)

Directions

Preheat the oven to 175°C (350°F). Grease a 9-inch tart pan with removable base.
In a bowl, combine desiccated coconut, flour, sugar, and salt. Add melted butter and mix until well combined. The mixture should resemble damp sand.
Press the coconut mixture evenly into the base and sides of the tart pan. Bake for 15–18 minutes until golden brown. Remove from oven and let it cool completely.
In a saucepan, whisk together egg yolks, sugar, lemon juice, and passionfruit pulp. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
Remove from heat, then whisk in cream, vanilla extract, and cornstarch (if using). Mix until smooth and slightly cooled.
Pour the filling into the cooled crust. Smooth the top with a spatula.
Bake for an additional 20–25 minutes at 160°C (320°F), or until the filling is just set but still slightly wobbly in the center.
Cool the tart to room temperature, then refrigerate for at least 2 hours before serving.

Servings and Timing

This recipe makes about 8–10 servings. The total preparation and baking time takes around 1 hour, plus 2 hours of chilling time for the tart to set completely.

Variations

Dairy-Free Version: I sometimes use coconut cream instead of heavy cream and swap the butter for coconut oil for a fully dairy-free tart.
Nutty Crust: I like to mix chopped almonds or macadamia nuts into the crust for extra crunch and flavor.
No-Bake Option: For a quick version, I skip the final bake and chill the tart until firm — it becomes a creamy, pudding-like dessert.
Fruit Topping: I sometimes top it with sliced kiwi, mango, or fresh passionfruit seeds for a vibrant look and extra freshness.
Chocolate Twist: A thin layer of melted white or dark chocolate spread over the crust before adding the filling gives a lovely surprise and helps keep the crust crisp.

Storage/Reheating

I usually store the tart covered in the refrigerator, where it stays fresh for up to 3–4 days. The crust may soften slightly, but the flavor remains delicious. This tart is best served cold, so I don’t reheat it. If I want to serve it at room temperature, I just let it sit out for about 15 minutes before slicing.

FAQs

What kind of passionfruit should I use?

I prefer fresh passionfruit pulp for the best flavor, but frozen or canned pulp works just as well. Just make sure to thaw frozen pulp completely before using.

Can I make the crust ahead of time?

Yes, I often bake the crust a day ahead and store it covered at room temperature. Then I just prepare the filling and assemble the tart when I’m ready.

Why did my filling curdle or separate?

If the filling is overheated or cooked too quickly, it can curdle. I always cook it over medium heat and stir constantly to keep it smooth.

How do I get a crisp crust?

I bake the crust until it’s deeply golden before adding the filling. Sometimes I brush it with a thin layer of melted chocolate to keep it crisp and prevent it from becoming soggy.

Can I make this gluten-free?

Yes, I replace the flour in the crust with almond meal or gluten-free flour. The rest of the ingredients are naturally gluten-free.

Conclusion

I absolutely love this Passionfruit Cream Tart with Coconut Crust — it’s light, tropical, and bursting with flavor. The creamy filling, crisp crust, and zesty passionfruit make it a dessert that never fails to impress. Whether for a dinner party or a quiet weekend treat, it’s one recipe I always enjoy making and sharing.