Passionfruit Tart Recipe
- clemievegancake
- Aug 22, 2025
- 2 min read
A buttery pastry crust with a zingy passionfruit filling!
Download and save a PDF of this recipe with extra tips & tricks!
Makes a large 8” tart
Ingredients for pastry;
180g plain flour
90g vegan butter
20g granulated sugar
The zest from half a lemon
2-4 tbs cold water
Ingredients for passionfruit filling;
6 passionfruits
225g vegan butter
240g granulated sugar
60g cornflour
60g plant milk
The zest from the remaining half of the lemon
You will also need; an 8” flan or tart tin, large mixing bowl, small bowl, saucepan, whisk, rolling pin, fork
Method;
1. Pre heat your oven to 160c
2. Begin to make your pastry crust
3. Put the flour, sugar, vegan butter and lemon zest into a large mixing bowl and crumble with your fingers until it resembles breadcrumbs
4. Add the water a tablespoon at a time until the mixture comes together to form a stiff dough. You want to add just enough water that the dough comes together but not so much that the pastry becomes sticky or wet
5. Lightly flour your worktop and rolling pin
6. Roll out your pastry into a large, thin circle which is 2-3” bigger than your tart tin and roughly 3-5mm thick
7. Carefully transfer the pastry over the tart tin and gently use your fingers to press the pastry down into the tin, making an even base and sides
8. Use a fork to pick holes over the base of the pastry. This will help to stop air bubbles forming while the pastry bakes
9. Bake the pastry crust for 15-20 minutes until lightly golden brown
10. Set aside to cool and begin to make your passionfruit filling
11. Put the vegan butter and sugar into a saucepan and begin to warm on a low-medium heat
12. Add the lemon zest and juice from the passionfruits – I like to leave the seeds but you can sieve them out if you prefer
13. Use a whisk to gently stir the mixture until it melts together
14. In a small bowl, whisk together the corn flour and plant milk to form a smooth, runny paste
15. Slowly add the corn flour mixture to the saucepan while continuously stirring
16. Keep stirring and keep the mixture on the heat for another few minutes until you can feel it thicken and become thick, smooth and glossy
17. Pour the passionfruit filling into the cooled pastry crust
18. Once cool to touch, transfer into the fridge for a least two hours until the passionfruit filling has fully set
19. Eat and enjoy!