Passionfruit tart with orange mascarpone cream

Indulge in this delicious tart complete with crumbly pastry, a creamy passionfruit filling and zesty orange mascarpone cream on top.

  • 1 hr preparation
  • 55 mins cooking
  • Serves 8
  • Print


Passionfruit tart with orange mascarpone cream
  • 1/2 cup (80 grams) icing sugar
  • 1 cup (150 grams) plain flour
  • 75 gram cold unsalted butter, chopped coarsely
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon iced water
  • 2/3 cup (160 millilitres) passionfruit pulp (about 10 passionfruit)
  • 300 millilitre cream
  • 1/2 cup (110 grams) caster sugar
  • 4 eggs
Orange mascarpone
  • 250 gram mascarpone
  • 1/4 cup (60 millilitres) double cream
  • 2 tablespoon icing sugar
  • 2 tablespoon finely grated orange rind


Passionfruit tart with orange mascarpone cream
  • 1
    To make pastry, blend or process icing sugar, flour and butter until crumbly. Add egg yolk, extract and water; process until ingredients just come together. Wrap pastry in plastic wrap; refrigerate 30 minutes.
  • 2
    Grease a 26cm round loose-based fluted flan pan. Roll pastry between sheets of baking paper until large enough to line pan. Lift pastry into pan, press into base and side; trim excess pastry. Prick base all over with fork. Cover; refrigerate 20 minutes.
  • 3
    Preheat oven to 200°C/180°C fan-forced.
  • 4
    Place pan on an oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden; cool.
  • 5
    Meanwhile, reserve ¼ cup passionfruit pulp. Strain the remaining pulp, reserving 2 tablespoons of seeds. Whisk cream, sugar and eggs together in a medium bowl; stir in strained passionfruit juice and reserved seeds.
  • 6
    Reduce oven temperature to 170°C/150°C fan-forced. Pour egg mixture into pastry case. Bake about 35 minutes or until set. Cool; refrigerate 3 hours or overnight.
  • 7
    To make orange mascarpone cream: combine ingredients in a small bowl.
  • 8
    Serve tart topped with orange mascarpone cream; drizzle with reserved passionfruit pulp.

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