Passion Fruit Tart

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This recipe is perfect for Spring. Passion Fruit is a very well-known fruit in Latin America (We call it MARACUYA OR PARCHA). This tropical fruit is packed with vitamins and antioxidants, so you can add it to any meal you want!

This tart is very easy to make. First, you make a crust: I used animal crackers and it worked perfect! Second, you make the filling with passion fruit pulp or juice, eggs and condensed milk. 

Let’s start with the recipe!

Yield one 8×8 tart pan 

Ingredients 

For the crust 

150 grams animal cracker crumbs (use a blender or a food processor) 

7 tablespoons unsalted butter, melted 

1 tablespoon white granulated sugar 

For the filling 

1 can sweetened condensed milk by Magnolia 

2 egg yolks 

1/3 cup plus 1 tablespoon passion fruit pulp. If you buy frozen pulp, you should defrost it first until it turns to liquid. 

For the topping 

2 egg whites, room temperature 

4 tablespoons white granulated sugar 

1/2 teaspoon vanilla extract  

1/8 teaspoon cream of tartar 

Directions 

For the crust 

1.-Preheat oven to 350°F.  

2.-Make the crust by mixing cookie crumbs, melted butter and granulated sugar. Mix well until it resembles wet sand. 

3.- Dump your cookie crumb mixture into a tart pan. Cover the bottom and sides. Bake for 10 minutes. Let it cool. 

For the filling 

1.-While the crust is baking, make the filling. Whisk together condensed milk, passion fruit pulp and yolks. 

2.-Once the crust is done, let it cool for 10 min and then pour the filling evenly over the crust. Bake an additional 15 minutes, until the edges start to brown a little and top look solid. 

Let it cool completely. 

For the Meringue (Frosting) 

1.- In a large bowl, whip egg whites with cream of tartar until foamy (about 2 minutes). Add sugar gradually, and continue to whip until stiff peaks form. Add vanilla extract and mix for 1 more minute. 

2.- You can use a piping bag with a tip like 1M or a fork to frost the top of your tart. 

3.- To toast the meringue you have 2 options: 

-Use a kitchen torch or 

-Use your oven broiler. If you do this, please keep an eye on the tart, because the meringue can turn dark very fast. 

-Serve and enjoy!

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