Passionfruit Tart Recipe with Coconut

By Angela Casley
Passionfruit tart with coconut. Picture / Babiche Martens.

In this tart, I've added coconut and rum to give a sense of the exotic. Simply serve with a scoop of good quality vanilla ice cream.

Serves 8

• 1 ½ cup flour
• 80g cold butter
• ¼ cup sugar
• 1 egg

• 3 eggs
• ½ cup sugar
• 1 cup shredded coconut
• ½ cup coconut cream
• ¼ cup rum
• ½ cup passionfruit pulp
• Extra passionfruit for top
• Cream to serve

1. Preheat an oven to 180C.

2. Into a food processor place the flour, butter and sugar. Blitz until it resembles breadcrumbs. Add the egg and blitz to make a dough. On a lightly floured bench, roll the pastry to fit a 23cm tin. Bake the pastry blind for 15 minutes, then remove.

3. To make the filling, combine well the eggs, sugar, coconut, coconut cream, rum and passionfruit pulp in a bowl. Pour into the tart tin and return to the oven for 35 minutes until
just set.

4. Remove and cool. Add whipped cream and drizzle extra passionfruit on top.

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