There’s something special about the combination of crisp, buttery pastry and smooth, tangy curd. These Passionfruit and Raspberry Tarts are a perfect bite-sized treat, ideal for afternoon tea or a light dessert. The bright yellow curd contrasts beautifully with the vibrant red raspberries, making them as visually appealing as they are delicious. Best of all, they’re easy to make ahead — the pastry and curd can be prepared in advance, so all you need to do is assemble them before serving.
Why You’ll Love This Recipe
- Easy to make – The pastry and curd come together quickly with simple ingredients.
- Beautiful presentation – The bright yellow curd and vibrant red raspberries create an eye-catching dessert.
- Make ahead – The tart shells and curd can be prepared in advance for stress-free entertaining.
Ingredients for Passionfruit and Raspberry Tarts
- Plain flour
- Icing sugar
- Butter
- Eggs
- Cold water
- Passionfruit
- Caster sugar
- Salt
- Raspberries
Tips for the Best Passionfruit and Raspberry Tarts
Chill the pastry – This prevents the tart shells from shrinking during baking.
Use room temperature eggs – This helps the curd cook evenly and prevents it from curdling.
Serve fresh – These tarts are best served the day they’re made.
Substitutes for Raspberries
If raspberries aren’t available or you want to change things up, try these alternatives
🍓 Strawberries – Slice them thinly for a similar sweetness and colour.
🫐 Blueberries – Their mild sweetness pairs well with the tangy curd.
🍒 Pitted cherries – A slightly tart option that complements the passionfruit.
🥭 Diced mango – Adds a tropical sweetness that pairs beautifully with passionfruit.
Serving Suggestions
🍋 Serve with a dollop of whipped cream or crème fraîche for extra richness.
🍓 Garnish with mint leaves or extra passionfruit pulp for a fresh touch.
🍯 Pair with a cup of tea or a glass of sparkling wine for an elegant treat. If you’re putting together an afternoon tea spread, my Classic French Madeleines would sit beautifully alongside these.
How to Store Passionfruit and Raspberry Tarts
- Store leftover tarts in an airtight container in the fridge for up to 2 days.
- Leftover passionfruit curd can be refrigerated in a jar for up to 1 week.
Final Thoughts
The combination of buttery pastry, tangy curd, and sweet berries makes these Passionfruit and Raspberry Tarts a truly satisfying dessert. They’re simple to make yet impressive enough for a special occasion — a perfect blend of flavour and texture in every bite.
If you’re hosting afternoon tea and want more baking inspiration, my Classic Butterfly Cupcakes or super easy Cinnamon Scrolls are always crowd-pleasers. And if citrus desserts are your thing, my Lemon Meringue Pie is another classic worth baking.
Passionfruit and Raspberry Tarts
Equipment
- 1 12 capacity muffin pan
- 1 whisk
- 1 large bowl (for mixing)
- 1 Sieve
- 1 Saucepan
Ingredients
Pastry:
- 1 ¼ cups 185 g plain flour
- 2 tbsp icing sugar
- 100 g unsalted butter chilled and cubed
- 1 egg yolk
- 1 2 tbsp cold water
Passionfruit Curd:
- 6 passionfruit about ½ cup pulp
- 3 large egg yolks
- 2 large eggs
- ½ cup 110 g caster sugar
- 75 g unsalted butter cubed
- Pinch of salt
To Finish:
- 1 punnet 125 g fresh raspberries
- icing sugar optional, for dusting
Instructions
Make the pastry
- Start by making the pastry. Add flour, icing sugar, and butter to a food processor and pulse until it resembles breadcrumbs.
- Add the egg yolk and cold water, then pulse until the dough starts to come together. If needed, add an extra tablespoon of water.
- Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 30 minutes.
Prepare the tart cases
- Roll out the chilled dough to about 3 mm thick on a lightly floured surface.
- Use a round cutter (approximately 7 cm) to cut circles.
- Press the circles into a 12-capacity muffin tin, that has been lightly greased and floured.
- Prick the base of each pastry case with a fork and chill for another 15 minutes.
Blind bake the pastry
- Preheat oven to 180°C (160°C fan-forced). Line each tart shell with baking paper and fill with baking beans or rice.
- Bake for 10 minutes.
- Remove the paper and weights and bake for another 5–7 minutes until golden and crisp. Cool completely.
Make the passionfruit curd
- While the pastry cools, prepare the curd. Scoop the pulp from the passionfruit into a sieve over a bowl, pressing to extract the juice (reserve seeds if desired).
- In a heatproof bowl, whisk the passionfruit juice, egg yolks, eggs, sugar, and salt until smooth. Place over a saucepan of simmering water (bowl should not touch the water). Whisk constantly until thickened (8–10 minutes).
- Remove from heat and whisk in the butter until smooth. Stir in some reserved seeds for texture if you like. Cool to room temperature.
Assemble the tarts
- Spoon the cooled passionfruit curd into the tart shells, filling nearly to the top. Arrange fresh raspberries on top and mint leaves (if using them) then an optional dusting of icing sugar.
Video
Nutrition
Discover more from Three Friends Cook
Subscribe to get the latest posts sent to your email.