Passion Fruit Tart with a Raspberry Polka Dot


Preparation info

  • Makes


    • Difficulty


Appears in

Book of Tarts

Book of Tarts

By Maury Rubin

Published 1995

  • About

Passion fruit has a tart edge, and a passion fruit dessert should have one too. This tart gives you tang that’s true to its source, along with some built-in sweet (via raspberry preserves) to help tame it. Design-wise, this was the first-born of City Bakery tarts. When I developed it, its strong geometry and simple beauty really struck me. The spare designs of all of the other tarts followed.


  • 1⅓ cup pure passion fruit juice (see note)
  • ½ vanilla bean, split
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • ½ cup heavy cream
  • 6 fully baked tart shells, made with Standard Tart Dough
  • ¼ cup seedless raspberry preserves


    1. Fill a large saucepan with 2 to 3 inches of water and bring to a boil.
    2. Pour the passion fruit juice into a medium sacuepan, and scrape in the seeds from the vanilla bean and add the pod too. Set the pan over low heat a minute or so until hot.
    3. Combine the egg yolks and sugar in a medium metal bowl, and whisk to combine. Set the bowl over the saucepan of boiling water; the bottom of the bowl must not touch the water. Whisk the egg yolks and sugar vigorously until thick and pale and the whisk leaves a trail in the mixture, about 2 minutes. Be sure to whisk all over the bottom and sides of the bowl.
    4. Pour the hot passion fruit juice slowly into the egg yolk mixture, whisking constantly. Then, using a wooden spoon, stir until the mixture has thickened and coats the back of the spoon, about 1 minute. Strain through a fine sieve into a large bowl, and let cool.
    5. Pour the cream into a mixing bowl. Using a whisk hand-held mixer, beat at medium speed until stiff peaks form. Fold the whipped cream into the cooled passion fruit mixture.
    6. Ladle or spoon the passion fruit cream into the tart shells. Freeze for at least 4 hours, or overnight.
    7. To make the “polka dots,” hold a frozen tart with your fingertips, and insert an apple corer into the passion fruit cream down to the tart shell. Twist and pull the corer out, leaving a cylindrical hole in the tart. Repeat with the remaining frozen tarts.
    8. Put the raspberry preserves in a bowl and whisk until smooth. Fill a medium paper pastry bag with the preserves, cut a small opening in the tip, and fill the holes in the tarts with the preserves.
    9. Refrigerate for 30 minutes to allow the passion fruit and the preserves to come to the same temperature, then let sit at room temperature for 15 minutes before serving.