Passionfruit Coconut Cream Tart

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Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The sharpness of passionfruit works really well when it’s mixed with sugar or cream, and here it is combined with both in a sweet, creamy tart.


  • 1 portion pastry
  • 1 cup passionfruit pulp (about 12–15 fruit)
  • 150 g (5 oz) caster sugar
  • 300 ml (10 fl oz) double cream
  • 200 g (6 ½ oz) mascarpone or cream cheese
  • 50 g (1 ⅔ oz) demerara sugar
  • 50 g (1 ⅔ oz) desiccated coconut, oven-toasted until golden
  • 1 capful natural vanilla essence


Once pastry has firmed in the fridge for at least 3 hours, cut it into slices about ⅓–½ cm (1/8–¼ in) thick and lay, slightly overlapping, in a 30 cm (12 in) loose-bottomed tart pan or individual pans. Press down to fill in any gaps and to make the shell as even as possible. Prick the centre several times with a fork. Place back in the fridge or freezer to chill for 30 minutes and turn the oven to 180°C/350°F/Gas Mark 4. Bake on the middle shelf of the oven until fully cooked and golden. Remove and leave to cool.

Meanwhile, place passionfruit pulp and sugar in a small pan and bring to the boil. Simmer 4–5 minutes until thickish and syrupy. Leave to cool completely.

Just before serving, place cream, mascarpone and demerara sugar in a bowl and whip until soft peaks form. Add coconut and vanilla and mix in until firm. Spoon cream into the cold tart shell and even it out, then spoon the cold passionfruit mixture on top.